Description
A delicious caramel pecan cheesecake with a graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham crackers, crushed
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup chopped pecans
- ½ cup caramel sauce
- Whole pecans for garnish
Instructions
- Preheat oven to 325°F (163°C).
- Combine crushed graham crackers and melted butter until texture resembles wet sand.
- Press crust mixture into bottom of springform pan or mini molds and bake for 8–10 minutes. Let cool.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing slowly.
- Stir in vanilla extract and sour cream until fully blended.
- Pour filling over cooled crust and smooth the top.
- Place pan in a water bath (optional) and bake for 45–50 minutes (full pie) or 20–25 minutes (minis).
- Cool at room temperature, then chill for at least 4 hours or overnight.
- Top with chopped pecans, drizzle caramel sauce, and garnish with whole pecans before serving.
Notes
- This cheesecake can be made in advance and stored in the refrigerator.
- For a richer flavor, consider using dark brown sugar instead of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg