Pecan Cheesecake Recipe
Graham Cracker Crust, Vanilla Cheesecake, Caramel Pecan Sauce
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Ingredients
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Crust
Cheesecake Filling
Caramel Pecan Sauce
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Press the Crust
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until creamy. Mix in the vanilla extract and sour cream until fully combined.
- 4
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 6
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Caramel Pecan Sauce
- 7
Make the Caramel Sauce
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Be careful not to burn it.
- 8
Add Butter and Cream
Once the sugar is melted, add the butter and stir until melted. Gradually add the heavy cream, stirring continuously until combined and smooth.
- 9
Add Pecans
Stir in the chopped pecans and vanilla extract. Remove from heat and allow to cool slightly before serving.
