CARAMEL PECAN CHEESECAKE Recipe

Prepare the Crust

Preheat the oven to 350°F (175°C). In a food processor, blend the Cap’n Crunch cereal until finely crushed. Mix the crushed cereal with melted butter and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to mix until well combined. Add the vanilla extract and mix in the eggs one at a time. Finally, stir in the sour cream until smooth. Pour the filling into the cooled crust.

Bake the Cheesecake

Bake the cheesecake in the preheated oven for 45-50 minutes or until the center is set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Candied Pecans

In a skillet over medium heat, melt the butter. Add brown sugar and vanilla, stirring until the sugar dissolves. Add pecans and stir to coat. Cook for 5-7 minutes until pecans are caramelized. Remove from heat and let cool.

Make the Caramel Sauce

In a saucepan, combine sugar and cook over medium heat until melted and golden brown. Add butter and stir until melted. Gradually whisk in the heavy cream and cook for an additional 1-2 minutes until smooth. Remove from heat and let cool slightly.

Assemble the Cheesecake

Once the cheesecake is cooled, top with the candied pecans and drizzle with caramel sauce before serving.