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Kittencal's Caramel Pecan Cheesecake

Here's how you make Kittencal's Caramel Pecan Cheesecake
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  • Servings: 15
  • Prep: 30m
  • Cook: 1h
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 1 1/2 cups graham cracker crumbs (cinnamon flavored)
  • 1/3 cup granulated sugar
  • 1/3 cup butter, melted
  • 2 cups caramel ice cream topping, divided (Smucker's)
  • 1 cup chopped pecans, divided (can use more)
  • 24 ounces cream cheese, softened (Philadelphia brand only)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon caramel extract (such as Watkin’s Caramel extract or can use 1 tablespoon pure vanilla extract)
  • 5 large eggs
  • 1/4 cup all-purpose flour
  • 2 cups sour cream (full fat)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 325 degrees F

  • Step 2: Grease bottom and sides of a 9-inch springform pan.

  • Step 3: For crust; a small bowl combine cracker crumbs with 1/3 cup sugar and 1/3 cup melted butter; press onto the bottom and 1 inch up the sides of prepared pan.

  • Step 4: Place on a baking sheet.

  • Step 5: Bake at 350 degrees F for 10 minutes or until lightly browned.

  • Step 6: Cool on a wire rack.

  • Step 7: Pour caramel sauce over crust, then sprinkle with 1/2 cup pecans (refrigerate remaining caramel sauce to use on top of the cheesecake the next day).

  • Step 8: For cheesecake filling; a large bowl using an electric mixer at medium speed beat beat the cream cheese and sugar until smooth (about 3-4 minutes).

  • Step 9: Add in eggs and vanilla; beat on low speed just until combined.

  • Step 10: Add in flour and mix on low speed until thoroughly combined, then mix in sour cream until combined.

  • Step 11: Pour into crust.

  • Step 12: Place springform pan in a large baking pan.

  • Step 13: Bake for 1 hour.

  • Step 14: After 1 hour of baking time turn off the oven heat then open the oven door slightly, allow the cheesecake to remain in the oven for 1 hour (with heat turned off and oven door slightly opened).

  • Step 15: Remove from oven then cool to room temperature.

  • Step 16: Refrigerate for 24 hours.

  • Step 17: Gently spoon the remaining caramel sauce over cheesecake, then sprinkle with remaining 1/2 cup pecans.

  • Step 18: Return to refrigerator until ready to use.

We hope you enjoy this recipe!

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