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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - ½ cup salted caramel sauce (store-bought or homemade) - 1 cup pecans, roughly chopped - 1 cup salted caramel sauce - Sea salt for garnish When I make this salted caramel pecan cheesecake, I start with the crust. The graham cracker crumbs give a nice crunch. Mixing them with melted butter and sugar creates a rich base. Press this mix into a springform pan firmly. Next, I prepare the cheesecake filling. Softened cream cheese is key for a smooth texture. I beat it until creamy, then add sugar. It blends in well, making the filling sweet. Adding eggs one at a time helps keep it smooth. I love adding vanilla and sour cream for added flavor. Finally, the salted caramel sauce brings a deep sweetness. For the topping, I use chopped pecans for crunch and flavor. They add a lovely texture to the rich cheesecake. Drizzling more salted caramel sauce makes it even better. A light sprinkle of sea salt at the end is my favorite touch. It balances the sweetness perfectly. {{ingredient_image_1}} Start by setting your oven to 350°F (175°C). In a bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Mix until it's all blended. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it for 10 minutes. Let it cool while you work on the filling. In a large bowl, take 16 oz of softened cream cheese. Beat it with an electric mixer until it is creamy and smooth. Gradually add 1 cup of granulated sugar while mixing. Next, add 3 large eggs one by one. Mix well after each egg. Then, stir in 1 teaspoon of vanilla extract and 1 cup of sour cream. Blend until it looks smooth. Drizzle in ½ cup of salted caramel sauce and mix gently. Avoid overmixing to keep it light. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula to make it nice and even. Bake in the preheated oven for 55 to 60 minutes. The center should be set but still slightly jiggly. Turn off the oven and crack the door. Let the cheesecake cool in the oven for at least an hour. After that, refrigerate it for at least 4 hours or overnight for the best taste. Just before you serve, sprinkle 1 cup of roughly chopped pecans over the top of the chilled cheesecake. Drizzle with 1 cup of salted caramel sauce. For a special touch, lightly sprinkle sea salt on top. This adds a sweet and salty finish that enhances the flavor. To get a creamy cheesecake, start with softened cream cheese. Cold cream cheese can create lumps. Beat the cream cheese until smooth before adding sugar. Mix slowly to keep air out. Air can make the cheesecake puff up and crack. When adding eggs, do it one at a time. This helps keep the texture even. Finally, add sour cream for extra creaminess and flavor. For even baking, preheat your oven to 350°F (175°C). Make sure the cheesecake pan is set on a flat surface. Bake in the center of the oven for best results. Keep the oven door closed while baking. Check the cheesecake at 55 minutes. It should be set but still jiggly in the middle. After baking, crack the oven door for an hour. This gentle cooling helps prevent cracks. To make salted caramel, use a heavy saucepan. Heat sugar on medium until it melts. Stir gently to avoid burning. Once melted, add butter and cream slowly. The mixture will bubble, so be careful! Add sea salt to taste for that perfect sweet and salty balance. Let it cool before using it in the cheesecake. You can use store-bought sauce if you’re short on time. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter and prevents lumps. Don’t Overmix: When adding the caramel sauce, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake. Cool Gradually: Allowing the cheesecake to cool in the oven helps it set properly and reduces the chance of cracking. Avoid sudden temperature changes. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld beautifully and improves the overall consistency. {{image_2}} If you want a gluten-free crust, you can use almond flour. Simply mix 1 ½ cups of almond flour with ½ cup of melted butter and ¼ cup of sugar. Press this mixture into the pan just like the graham crackers. It gives a nice nutty flavor. You can also use gluten-free cookie crumbs if you prefer. You can add fun flavors to the cheesecake. For chocolate lovers, mix in ½ cup of cocoa powder. This makes your cheesecake rich and chocolatey. You can also sprinkle in a pinch of nutmeg or cinnamon for a warm touch. These spices add a nice twist to the classic taste. While pecans are great, you can try other nuts too. Walnuts or hazelnuts can work well. They add a different crunch and flavor. If you want to get creative, sprinkle some crushed pretzels on top for a sweet and salty mix. Each nut brings its unique taste, so feel free to experiment! To store your salted caramel pecan cheesecake, cover it well. Use plastic wrap or aluminum foil. Keep it in the fridge for up to five days. Always place it in the back of the fridge for the best temperature. This helps maintain its taste and texture. You can freeze your cheesecake for longer storage. First, let it cool completely. Wrap the cheesecake tightly in plastic wrap. Then, place it in an airtight container. This way, it can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before serving. Reheating cheesecake can change its texture. It's best to serve it cold or at room temperature. If you prefer it warm, use a microwave. Heat it in short bursts, about 10 to 15 seconds at a time. Check often to avoid overheating. Always remember, a gently warmed slice can still taste great! Yes, you can use low-fat cream cheese. However, it may change the texture. The cheesecake may not be as rich or creamy. I suggest using full-fat cream cheese for the best results. Full-fat gives a smooth and rich taste that low-fat cannot match. Check the cheesecake after 55 minutes of baking. The edges should be firm, and the center should jiggle slightly when you shake it. It will continue to set while cooling. If the center is too firm, it may be overbaked. Absolutely! This cheesecake is perfect to make a day in advance. Just chill it in the fridge for at least four hours or overnight. This allows all the flavors to blend well. Plus, it saves you time on the day you want to serve it. To slice a cheesecake, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps make smooth cuts. Slice straight down, then wipe the knife clean between each slice. This keeps the pieces neat and pretty. This blog post covered how to make a great cheesecake from start to finish. You learned about the key ingredients, step-by-step instructions, and tips for perfecting your dessert. We explored variations to make it your own and how to store or freeze it. Making cheesecake can be fun and rewarding. With these simple steps and ideas, you can impress friends and family. Now, get ready to enjoy your unique cheesecake creation!

Salted Caramel Pecan Cheesecake

A rich and creamy cheesecake topped with salted caramel and pecans for a delightful dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups sour cream
  • 0.5 cups salted caramel sauce
  • 1 cups pecans, roughly chopped
  • 1 cups salted caramel sauce
  • to taste sea salt for garnish

Instructions
 

  • Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool while preparing the filling.
  • Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar, continuing to beat until well incorporated.
  • Add eggs: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and sour cream, blending until the mixture is smooth.
  • Add the caramel: Drizzle in the salted caramel sauce and gently mix until just combined, ensuring not to overmix.
  • Assemble the cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
  • Bake: Place the cheesecake in the preheated oven and bake for about 55-60 minutes, or until the center is set, but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for at least another hour.
  • Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
  • Prepare the topping: Just before serving, sprinkle the chopped pecans over the top of the chilled cheesecake and drizzle with additional salted caramel sauce.
  • Garnish: Lightly sprinkle sea salt over the top for a sweet and salty finish.

Notes

For best results, refrigerate overnight.
Keyword caramel, cheesecake, dessert, pecans