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Caramel Pecan Cheesecake

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A luscious cream cheese base layered on a buttery graham cracker crust, topped with caramel sauce and crunchy pecans, evoking comfort and celebration.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup caramel sauce
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and then press the mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
  3. In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.
  4. Add in the sugar and vanilla extract. Mix until thoroughly combined, creating a luscious, sweet base.
  5. Add the eggs one at a time, mixing well after each addition. This ensures a light and airy filling.
  6. Finally, mix in the sour cream until the filling is perfectly smooth and rich.
  7. Gently pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
  8. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
  9. Remove from the oven and cool on a wire rack. This step allows the flavors to meld as it cools.
  10. Refrigerate for at least 4 hours or, better yet, overnight for peak flavor and texture.
  11. Before serving, drizzle with caramel sauce and generously sprinkle with chopped pecans for that perfect finishing touch.

Notes

Ensure your cream cheese is at room temperature to achieve a smooth mixture and avoid lumps. Don’t over-bake the cheesecake; the slight jiggle in the center assures a creamy texture.

Nutrition

Find it online: https://thestationrecipes.com/creamy-caramel-pecan-cheesecake/

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