Salted Caramel Pecan Cheesecake is a decadent dessert that combines the rich flavors of creamy cheesecake, crunchy pecans, and luscious salted caramel. This delightful treat is perfect for any special occasion or simply to satisfy your sweet tooth. With its smooth texture and the perfect balance of sweet and salty, this cheesecake is sure to impress your family and friends. Follow this step-by-step guide to create a show-stopping dessert that will leave everyone wanting more.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup chopped pecans
- For the salted caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
Step 1: Prepare the crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let cool.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed until just blended. Finally, stir in the sour cream and chopped pecans.
Step 3: Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, or overnight.
Step 4: Prepare the salted caramel sauce
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter and stir until melted. Slowly whisk in the heavy cream until smooth. Remove from heat and stir in the sea salt. Let cool slightly before using.
Step 5: Assemble the cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the salted caramel sauce over the top and sprinkle with additional chopped pecans if desired. Serve chilled and enjoy!
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Can I use other nuts instead of pecans?
Absolutely! You can substitute pecans with walnuts or almonds based on your preference.
How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator before serving.