Indulge in a luxurious dessert with this Salted Caramel Pecan Cheesecake recipe. You will create a rich, creamy cheesecake balanced perfectly with crunchy pecans and a decadent salted caramel drizzle, making it an impressive centerpiece for any occasion. This cheesecake recipe will quickly become a favorite.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese is essential for the best texture. Do not use whipped or spreadable cream cheese.
- Sour Cream: Adds tang and creaminess. You can substitute with full-fat Greek yogurt.
- Pecans: For the crust and topping. You can substitute with walnuts or skip them if you prefer.
- Caramel Sauce: Store-bought high-quality caramel works well, or you can make your own.
Ingredients:
For the Pecan Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Salted Caramel Topping:
- 1 cup store-bought or homemade caramel sauce
- ½ teaspoon sea salt flakes
- ½ cup chopped toasted pecans
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 12-16 slices
- Tools Needed: 9-inch springform pan, stand mixer or hand mixer, large roasting pan (for water bath), aluminum foil.
Step-by-Step Instructions:
1. Prepare Your Crust
Combine graham cracker crumbs, chopped pecans, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes at 350°F (175°C) and then let it cool.
2. Make the Cheesecake Filling
Beat the softened cream cheese with sugar and flour until smooth. Add the sour cream and vanilla extract, mixing until just combined. Gently beat in the eggs one at a time, scraping down the bowl after each addition. This ensures a smooth cheesecake recipe.
3. Bake Your Cheesecake
Pour the filling over the cooled crust in the springform pan. Wrap the bottom of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 25 minutes, or until the edges are set and the center jiggles slightly.
4. Cool and Chill
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from the water bath, unwrap the foil, and cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, for the best cheesecake recipe texture.
5. Add the Salted Caramel Pecan Topping
Before serving, warm the caramel sauce slightly if it’s too thick. Pour the salted caramel over the chilled cheesecake and sprinkle with sea salt flakes and toasted chopped pecans. This final touch makes your cheesecake recipes shine.
Variation Ideas:
- Chocolate Drizzle: Add a swirl of melted chocolate over the caramel for extra decadence.
- Different Nuts: Experiment with walnuts or almonds instead of pecans in the crust and topping.
- Spiced Crust: Add a pinch of cinnamon or nutmeg to the graham cracker crust.
Storage Instructions:
Store any leftover cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 2 months. Thaw frozen slices in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
- Why do I need a water bath for cheesecake? A water bath helps the cheesecake bake evenly and prevents cracking, resulting in a smooth, creamy texture.
- How do I know when the cheesecake is done? The edges should be set, but the center 2-3 inches will still jiggle slightly when you gently shake the pan. It will firm up as it cools.
- Can I make this cheesecake ahead of time? Absolutely! Cheesecake is best made a day in advance as it needs ample time to chill and firm up.
- My cheesecake cracked, what went wrong? Cracks can occur from overbaking, sudden temperature changes during cooling, or overmixing the batter. A water bath helps prevent this.
- Can I use a store-bought crust? Yes, you can use a pre-made graham cracker crust, but you will miss the delicious pecan addition.
- What kind of caramel sauce should I use? Use a good quality, thick caramel sauce. You can also make your own for a truly homemade touch to this cheesecake recipe.