Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling:
- 4 packages (8 ounces each) of cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
Topping:
- 1 cup caramel sauce
- 1 cup chopped pecans
Directions:
- Preheat oven to 325°F (165°C).
- For the crust, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool.
- For the filling, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Fold in sour cream.
- Pour the filling over the crust. Bake for 55-60 minutes or until the center is just set.
- Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen; cool for 1 hour longer.
- Refrigerate overnight.
- Before serving, top with caramel sauce and sprinkle with chopped pecans.
- Enjoy your delicious cheesecake!
Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 8 hours 40 minutes (includes chilling) Kcal: 560 kcal per slice | Servings: 12 slices