This decadent dessert combines the best of both worlds with a creamy cheesecake base, topped with a gooey, caramel-pecan pie topping! Rich, buttery, and indulgent, it’s sure to impress your guests. Perfect for special occasions, holidays, or whenever you’re craving something sweet and irresistible. ????????????
Ingredients:
- For the Crust:
- 8 large graham crackers
- 3 tbsp brown sugar
- 1/2 cup pecans
- 5 tbsp melted butter
- For the Filling:
- 32 oz cream cheese, softened
- 1 cup sour cream
- 1 cup brown sugar
- 1 tsp vanilla extract
- 4 large eggs
- For the Pecan Topping:
- 1 1/2 cups chopped pecans
- 3 large eggs
- 1 jar (12.25 oz) caramel ice cream topping
- Optional: Additional pecans & caramel topping for garnish
Instructions:
- Preheat oven to 350°F. Place a 9×13 pan with water on the bottom rack.
- For the crust, blend graham crackers, brown sugar, and pecans in a food processor. Mix with melted butter, press into a 10″ springform pan. Bake for 5 minutes.
- Beat cream cheese, sour cream, brown sugar, and vanilla until smooth. Add eggs one at a time and pour into the pan.
- Sprinkle chopped pecans over the cheesecake. Whisk eggs and caramel topping, pour over the pecans.
- Bake 60-70 minutes until set. Let cool in the oven with the door ajar for 1-2 hours, then refrigerate for at least 2 hours.
- Garnish with extra pecans and caramel topping if desired.
Notes:
This cheesecake is best chilled and can be made the day before. The springform pan helps keep the cake secure during storage. Serve with extra pecans and caramel for a delightful finish!
Nutrition:
Calories: 612 | Carbs: 34g | Protein: 11g | Fat: 50g | Sugar: 27g
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