CARAMEL PECAN CHEESECAKE

Photo by Deb B.

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

9

" Cheese cake

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

9

servings

Ingredients

  • Crust:

  • 2

    cups graham cracker crumbs

  • 1

    ⁄2 cup unsalted butter, melted and cooled

  • 1

    tablespoon sugar

  • 1

    ⁄2 teaspoon ground cinnamon

  • Filling:

  • 3

    (8-ounce) packages cream cheese, softened

  • 1

    cup firmly packed dark brown sugar

  • 3

    large eggs

  • 2

    teaspoons vanilla extract

  • 1

    (16-ounce) container sour cream

  • 3

    ⁄4 cup chopped pecans

  • Topping:

  • 1

    1⁄4 cups pecan halves

  • 1

    (12.25-ounce) jar caramel ice-cream topping

Directions

Preheat oven to 325°. Lightly grease a 9-inch springform pan; set aside. In a small bowl, combine graham cracker crumbs, butter, sugar, and cinnamon, stirring to combine. Press crust into bottom and up sides of prepared pan. Refrigerate crust while preparing filling. In a large bowl, combine cream cheese and dark brown sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream until combined. Stir in pecans. Pour filling into prepared crust. Place cheesecake in a large roasting pan; add hot water to roasting pan to a depth of 1 inch. Bake for 1 hour. Remove cheesecake from water bath, and let cool completely. Refrigerate for at least 4 hours before serving. Top with pecan halves, and drizzle with caramel topping.

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