Kittencal's Caramel Pecan Cheesecake
Created by KittenCal on October 15, 2011
- Servings: 15
- Prep Time: 30m
- Cook Time: 1h
- Recipe #580
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 325 degrees F
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Step 2: Grease bottom and sides of a 9-inch springform pan.
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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.
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Step 4: Place on a baking sheet.
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Step 5: Bake at 350 degrees F for 10 minutes or until lightly browned.
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Step 6: Cool on a wire rack.
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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).
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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).
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Step 9: Add in eggs and vanilla; beat on low speed just until combined.
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Step 10: Add in flour and mix on low speed until thoroughly combined, then mix in sour cream until combined.
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Step 11: Pour into crust.
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Step 12: Place springform pan in a large baking pan.
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Step 13: Bake for 1 hour.
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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).
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Step 15: Remove from oven then cool to room temperature.
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Step 16: Refrigerate for 24 hours.
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Step 17: Gently spoon the remaining caramel sauce over cheesecake, then sprinkle with remaining 1/2 cup pecans.
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Step 18: Return to refrigerator until ready to use.
Nutritional Facts
- Serving Size: 1 (168.3 g)
- Calories 473.1
- Total Fat - 27.7 g
- Saturated Fat - 13.4 g
- Cholesterol - 136.7 mg
- Sodium - 604 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 0.9 g
- Sugars - 29 g
- Protein - 22.1 g
- Calcium - 517.9 mg
- Iron - 0.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.2 mg