Description
A decadent cheesecake featuring a buttery pecan crust, creamy filling, and a rich caramel topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons browned unsalted butter
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup browned unsalted butter (for batter)
- 1 cup chopped pecans, toasted
- ⅓ cup caramel sauce, for topping
- 1 cup whipped cream, optional for topping
Instructions
- Preheat your oven to 325°F (162°C). Line the bottom of a springform pan with parchment paper.
- Combine graham cracker crumbs with browned butter and a pinch of cinnamon in a mixing bowl. Press into the base of the springform pan.
- Bake for 8–10 minutes and let it cool completely.
- Heat ½ cup of unsalted butter in a saucepan until browned, then allow to cool.
- Beat the softened cream cheese until creamy in a large mixing bowl. Gradually add sugars, sour cream, vanilla extract, and the cooled browned butter.
- Add eggs one at a time, mixing gently, and fold in the toasted pecans.
- Pour the batter over the cooled crust and wrap the springform pan in foil for a water bath.
- Bake for 1 hour and 10 minutes or until the center jiggles slightly. Allow to cool gradually in the oven.
- Chill in the refrigerator overnight.
- Top with caramel sauce and whipped cream before serving.
Notes
Prepare the crust a day in advance for convenience. This cheesecake is best when made a day prior to serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg