Pecan Caramel Cheesecake – a delicious recipe with Nilla Wafers, Butter, Sugar, Cream Cheese, Cream Cheese, Low Fat Sour Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300
2
- Set aside 20 Nilla Wafers
3
- In food processor crush the rest of Nilla Wafers, with melted butter and 1/3 cup of sugar.
4
- press the crushed wafer mix into the bottom of a springform pan
5
-place the 20 Nilla wafers around the edge of the pan pressing lightly into the crust (to form the sides of your pie crust)
6
-In separate bowl, beat cream cheeses and 1 cup sugar on medium speed
7
-add sour cream and vanilla
8
-On low speed, add eggs one egg at a time, making sure each egg is incorporated
9
-Pour into pan
10
Bake for 45 minutes or until middle is almost set. Run small knife around the edge. After the cheesecake is completely cool, sprinkle pecans on top and pour caramel on top of that.
783
kcal
Calories
67
g
Fat
33
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 box Nilla Wafers, 1/3 cups Melted Butter Or Margarine, 1-1/3 cup Sugar, Divided, 2 blocks Regular Cream Cheese, and more.
Yes, Pecan Caramel 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.
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