Caramel Pecan Cheesecake



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted


  • 4 packages (8 ounces each) of cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream


  • 1 cup caramel sauce
  • 1 cup chopped pecans


  1. Preheat oven to 325°F (165°C).
  2. 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.
  3. 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.
  4. Pour the filling over the crust. Bake for 55-60 minutes or until the center is just set.
  5. 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.
  6. Refrigerate overnight.
  7. Before serving, top with caramel sauce and sprinkle with chopped pecans.
  8. 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

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