Caramel Pecan Cheesecake Recipe

Name: Caramel Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed shortbread cookies; 3 tablespoons butter, melted; 1/4 cup plus 2 tablespoons all-purpose flour, divided; 1 jar (12-1/4 ounces) caramel ice cream topping; 1 cup chopped pecans, divided; 5 packages (8 ounces each) cream cheese, softened; 1-3/4 cups sugar; 1-1/2 teaspoons vanilla extract; 4 large eggs, room temperature, lightly beaten; 2 large egg yolks, room temperature, lightly beaten; 1/3 cup heavy whipping cream; 2 cups sour cream; 1/3 cup sugar

Servings: persons

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
2 cups sour cream
1/3 cup sugar

1
Preheat oven to 350u00b0. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325u00b0.
2
Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
3
In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed
4
. Bake until center is almost set, 65-70 minutes.
5
For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6
Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

1980

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups crushed shortbread cookies, 3 tablespoons butter, melted, 1/4 cup plus 2 tablespoons all-purpose flour, divided, 1 jar (12-1/4 ounces) caramel ice cream topping, and more.

Yes, Caramel Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Pecan Cheesecake

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