Easy Caramel Pecan Cheesecake

Indulge in the rich and creamy decadence of this Easy Caramel Pecan Cheesecake, the perfect dessert for any special occasion or sweet craving. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious caramel drizzle topped with toasted pecans, this cheesecake delivers layers of irresistible flavor and texture. With a straightforward preparation process and just 25 minutes of hands-on time, this recipe is ideal for both beginners and seasoned bakers. The slow cooling method ensures a crack-free finish, while the store-bought caramel sauce adds effortless elegance. Serve this caramel pecan cheesecake as a showstopping centerpiece that’s sure to impress both family and guests alike!

Nutriscore Rating: 40/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 1 teaspoon Vanilla extract
• 3 units Large eggs
• 1 cup Sour cream
• 0.75 cup Store-bought caramel sauce
• 0.5 cup Pecans, toasted and roughly chopped

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

Step 2

In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.

Step 3

Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the cheesecake filling.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together with an electric mixer until smooth and creamy.

Step 5

Add the vanilla extract and mix until combined.

Step 6

Add the eggs, one at a time, mixing on low speed after each addition until just blended. Avoid overmixing to prevent cracks in the cheesecake.

Step 7

Gently fold in the sour cream until the mixture is smooth and creamy.

Step 8

Pour the cheesecake filling over the cooled crust and spread it evenly.

Step 9

Bake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but the edges are set.

Step 10

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.

Step 11

After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Step 12

To serve, remove the cheesecake from the springform pan. Drizzle the top with caramel sauce and sprinkle with the toasted, chopped pecans.

Step 13

Slice and enjoy your Easy Caramel Pecan Cheesecake!

Nutrition Facts

Serving size	1788.2 grams (1788.2g)

Amount per serving	% Daily Value*
Calories	6328

Total Fat 441.00g	565%
Saturated Fat 239.20g	1196%
Polyunsaturated Fat NaNg
Cholesterol 1642mg	547%
Sodium 3957mg	172%
Total Carbohydrate 548.60g	199%
Dietary Fiber 10.50g	38%
Total Sugars 417.80g
Protein 87.80g	176%

Vitamin D 120IU	600%
Calcium 1339mg	103%
Iron 13mg	74%
Potassium 1598mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 5.4%

Carbs: 33.7%