Overview
This decadent Caramel Pecan Cheesecake recipe, perfect for indulgent gatherings like Super Bowl parties, promises a rich and creamy dessert experience. Bursting with the flavors of caramel, pecans, and cream cheese, this dessert is straightforward to prepare, making it an excellent choice for large groups.
Total Time: 55 minutes (excluding 4 hours of refrigeration)
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 cup chopped pecans, divided
- 2 cups granulated sugar
- 1/4 cup butter, melted
- 32 ounces cream cheese, softened
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 3 large eggs
- 36 caramels
- 1 tablespoon water
Nutrition Facts (per serving)
- Calories: 243.2
- Fat: 16.2g
- Saturated Fat: 7.5g
- Cholesterol: 55.2mg
- Sodium: 164.5mg
- Carbohydrates: 22.3g
- Fiber: 0.5g
- Sugar: 18.1g
- Protein: 3.6g
Instructions
| Step | Instructions |
|---|---|
| 1 | Preheat Oven and Prepare Crust: Preheat the oven to 350°F (175°C). In a bowl, mix together graham cracker crumbs, 1/2 cup of chopped pecans, granulated sugar, and melted butter until well combined. |
| 2 | Prepare Baking Pan: Line a 13×9-inch baking pan with foil, ensuring it overlaps the edges for easy removal later. Press the crumb mixture firmly onto the bottom of the pan to form a crust. |
| 3 | Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly while preparing the filling. |
| 4 | Prepare the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese, brown sugar, flour, and vanilla extract using an electric mixer on medium speed until smooth and creamy. The mixture should be thick and well blended. |
| 5 | Incorporate Sour Cream and Eggs: Add the sour cream to the cream cheese mixture and mix well until fully incorporated. Then, add the eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix. |
| 6 | Prepare Caramel Mixture: Place the caramels and 1 tablespoon of water in a microwavable bowl. Microwave on high for about 1 minute or until the caramels are completely melted when stirred. Stir until smooth. |
| 7 | Combine Caramel with Cream Cheese Mixture: Pour the melted caramel into the cream cheese batter and stir until well blended. The caramel will create a marbled effect through the batter as it cools. |
| 8 | Assemble and Bake: Pour the caramel cream cheese mixture over the prepared crust in the baking pan. Smooth the top with a spatula. Bake in the preheated oven at 350°F (175°C) for 40 minutes or until the center is almost set. |
| 9 | Add Pecans: Remove the cheesecake from the oven and sprinkle the remaining 1/2 cup of chopped pecans evenly over the top while it’s still hot. |
| 10 | Chill: Allow the cheesecake to cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely. |
| 11 | Serve: Once chilled and set, carefully lift the cheesecake out of the pan using the foil edges. Cut into squares and serve chilled. |
Tips and Notes
- Recipe Scaling: This recipe yields a large quantity suitable for parties. If needed, it can be halved for smaller gatherings.
- Caramel Drizzle: While the original recipe suggests drizzling melted caramel over the cheesecake, consider using caramel ice cream topping for a smoother finish that won’t harden too quickly.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 3-4 days.
Enjoy the delightful combination of creamy cheesecake, crunchy pecans, and luscious caramel in every bite of this Caramel Pecan Cheesecake, a surefire hit at any dessert table!