Description
Indulge in a creamy, decadent cheesecake infused with rich butter pecan flavor and a buttery graham cracker crust. Topped with crunchy pecans and a luscious caramel drizzle, this dessert is the perfect finale for any holiday feast.
Ingredients
Scale
For the Crust:
- 1 ½ cups pecan halves: Provides a crunchy texture and nutty flavor.
- ½ cup unsalted butter, melted: Binds the crust together and adds richness.
- ¼ cup brown sugar: Enhances the sweetness and caramel flavor of the crust.
- 1 cup graham cracker crumbs: Creates a traditional cheesecake crust.
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened: The creamy base for your cheesecake.
- 1 cup granulated sugar: Sweetens the filling without overpowering the pecan flavor.
- 3 large eggs: Provides structure and stability to the cheesecake.
- 1 cup sour cream: Adds creaminess and a slight tang.
- 1 teaspoon vanilla extract: Enhances the flavor profile of the cheesecake.
- ½ cup toasted pecans, chopped: For added texture and nutty flavor.
For the Topping:
- ½ cup caramel sauce: For drizzling over the cheesecake.
- ¼ cup pecan halves: For garnishing and adding elegance.
Instructions
STEP 1: PREPARE THE CRUST
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Process the Pecans: In a food processor, pulse the pecans until finely chopped. You want them crumbly but not powdery.
- Combine Ingredients: In a mixing bowl, combine the chopped pecans, melted butter, brown sugar, and graham cracker crumbs. Mix until the mixture resembles wet sand.
- Press into the Pan: Grease a 9-inch springform pan with cooking spray. Press the pecan mixture firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes until golden. Remove from the oven and let it cool.
STEP 2: MAKE THE CHEESECAKE FILLING
- Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add Sugar: Gradually add the granulated sugar, mixing until well combined.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until smooth.
- Fold in Pecans: Gently fold in the chopped toasted pecans, ensuring they are evenly distributed throughout the batter.
STEP 3: ASSEMBLE AND BAKE
- Pour the Filling: Carefully pour the cheesecake filling into the cooled pecan crust, smoothing the top with a spatula.
- Bake: Place the springform pan on a baking sheet and bake in the preheated oven for 40-45 minutes. The edges should be set, but the center will still have a slight jiggle.
- Cool the Cheesecake: Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracking.
STEP 4: CHILL
- Refrigerate: After it has cooled in the oven, remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
STEP 5: SERVE
- Prepare the Topping: Just before serving, drizzle caramel sauce over the chilled cheesecake and garnish with pecan halves.
- Slice and Enjoy: Use a sharp knife to slice the cheesecake into generous pieces. Serve chilled and enjoy the praises from your guests!
- Prep Time: 20 minutes
- Chilling and Baking Time: 5 hours for Chilling | 40 minutes for Baking