★Ingredients
Crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Caramel Layer:
1 cup caramel sauce (store-bought or homemade)
Topping:
1/2 cup pecans, roughly chopped
Extra caramel sauce for drizzling
★Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake the Crust: Bake the crust for 8-10 minutes. Remove from the oven and set aside to cool.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour Filling into Crust: Pour the cream cheese mixture over the baked crust and smooth the top.
- Bake the Cheesecake: Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Add Caramel and Chill: Once the cheesecake is completely cool, pour the caramel sauce over the top and spread evenly. Chill in the refrigerator for at least 4 hours, or overnight.
- Add Toppings: Before serving, sprinkle the chopped pecans over the caramel layer and drizzle with extra caramel sauce if desired.
- Serve: Slice and enjoy this deliciously decadent pecan caramel cheesecake!
This cheesecake is perfect for special occasions or as a holiday dessert.
