Preparation
Prepare the crust:
Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into bottom of prepared pan.
Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
Stir in vanilla extract, sour cream, caramel sauce, and chopped pecans until well combined.
Assemble and Bake:
Pour the cheesecake mixture over the bottom of the pan. Smooth the top with a spatula.
Place the cheesecake pan on a baking sheet and bake in the preheated oven for 45-50 minutes or until the edges are set but the center is slightly wobbly.
Turn off the oven and leave the cheesecake in with the door closed for 1 hour.
Cool and garnish:
Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream, drizzle with additional caramel sauce, and top with pecan halves.
Conclusion: Experience pure enjoyment with our Caramel Pecan Pie Cheesecake, where every bite is a harmonious blend of creamy cheesecake, rich caramel and crunchy pecans. Whether enjoyed as the finishing touch to a special dinner or as a luxurious treat on its own, this decadent dessert is sure to delight your taste buds and leave a lasting impression.
5
