Caramel Pecan Cheesecake
A delectable cheesecake with a buttery pecan crust and a creamy caramel and crunchy pecan topping.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup Chopped pecans
- 1/4 cup Sugar
- 1/2 cup Melted butter
- 3 (8 ounce) Packages cream cheese, softened
- 1 cup Sugar
- 1 tsp Vanilla bean paste
- 3 Large eggs
- 1 cup Sour cream
- 1/2 cup Caramel sauce
- 1/2 cup Chopped pecans
Instructions
- Preheat oven to 325°F (163°C).
- The butter, sugar, pecans, and graham cracker crumbs should all be combined in a large mixing basin. Place it in the bottom of a 9-inch springform pan and press it firmly.
- In a large mixing bowl, combine the cream cheese, sugar, and Vanilla bean paste until smooth. One by one, add the eggs and mix well between each addition.
- Stir in sour cream until well combined. Pour over the crust.
- Bake for an hour, or until the middle is set. Allow it cool in the oven for an hour with the door open.
- Refrigerate for at least 3 hours or overnight.
- Before serving, drizzle with caramel sauce and sprinkle with pecans.