Description
A rich and indulgent dessert that combines creamy cheesecake with the flavors of pecan pie, perfect for fall gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup pecans, chopped
- 1/2 cup unsalted butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup caramel sauce
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, chopped pecans, melted butter, and ground cinnamon in a bowl. Press this mixture into the bottom of a springform pan to form the crust.
- Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add in the sugar and vanilla extract, mixing well.
- Add the eggs one at a time, mixing until just incorporated. Then fold in the sour cream until fully blended.
- Pour the cream cheese mixture over the prepared crust, spreading it evenly.
- Bake for 50-60 minutes, or until the center is set but still slightly wobbly. Keep an eye on it—every oven is a little different!
- Let the cheesecake cool for at least an hour at room temperature, then refrigerate for a few hours.
- Drizzle with caramel sauce and top with additional chopped pecans before serving.
Notes
Make-ahead advice: This cheesecake can be made a day in advance for enhanced flavor. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg