Caramel Pecan Cheesecake Recipe
This caramel pecan cheesecake is really creamy and rich, the caramel pecan topping is sweet and nutty. This cheesecake is combination of classic cheesecake and pecan pie, so if love pecans and cheesecakes you are going to love to love this cheesecake.
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Ingredients:
For the crust:
225g (8oz) biscuits/ graham crackers
6 Tbsp (90g) butter, melted
For the filling:
4 cups (900g) Cream cheese, full fat, room temperature
1 cup (240g) Sour cream
1/4 cup (60ml) Heavy cream
4 Eggs
225g (1 cup + 2 Tbsp) Sugar
1 teaspoon Vanilla extract
2 tablespoons (15g) Cornstarch
For the caramel pecan layer:
2 cups (200g) Pecans
1/2 teaspoon Cinnamon
1/2 cup (100g) Brown sugar
4 tablespoons (60g) Butter
1/4 cup (60ml) Heavy cream
1 teaspoon Vanilla extract
Salt
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 300°F (150°C).
4. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add cornstarch and beat until incorporated and smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat.
5. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
6. Make the filling: in a large pan over low heat melt the butter, salt and sugar. When melted and bubbly add heavy cream, cinnamon and pecans. Stir until well coated. Remove from heat, add vanilla extract, stir and let cool slightly, about 5-10 minutes.
7. Release chilled cheesecake from the pan and pour the topping over the cheesecake.
Notes:
• Make the topping just before serving.
How to Make Pecan Pie Cheesecake
GET THE FULL RECIPE HERE:
Can't decide what sweet treat to serve? imperialsugar.com. Make this indulgent dessert which is actually a mash-up of two classics, Pecan Pie and Cheesecake. On the bottom, you have a cool and creamy cheesecake with a graham cracker crust, and on the top, a nutty, brown sugar pecan sauce. With this Pecan Pie Cheesecake, you get the best of both desserts. It's perfect for Thanksgiving and Christmas holiday parties and gatherings with family and friends. #imperialsugar #dessert #recipe #pecanpie #cheesecake #Thanksgiving #Christmas
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Pecan Pie Cheesecake Recipe
Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base. #pecanpie #cheesecake #thanksgiving
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Spectacular Pecan Pie Cheesecake Recipe
The best pecan pie topping with a creamy and rich spiced cheesecake is a crowd favorite for your potluck or holiday celebration!
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How to Make Pecan Pie Cheesecake | Recipe | Delish
Ever wanted to take your pecan pie to the next level? This mindblowingly delicious Pecan Pie Cheesecake is the one dessert you NEED on your Thanksgiving dinner table.
Get the full recipe here:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. heavy cream
1 3/4 c. whole pecans
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into pan.
3. Pour filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
4. Make pecan pie topping: In a nonstick skillet over medium-low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, and pecans until coated, then let cool.
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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Caramel Pecan Cheesecake
Good In the fall or any time of year, This nutty, rich and delicious cheese cake will bring a smile to any cheese cake lover