Pecan Pie Caramel Cheesecake



3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar


3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg


1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )


1-Preheat oven to 325 degrees. 

2-In a large bowl, mix together all ingredients for the crust until moist.

3-Press into a 10 inch spring form pan and set aside.

1-In a stand mixer, whip cream cheese and sugar together until smooth. 

2-With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. 

3-Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. 

4-Pour filling into prepared crust and smooth the top. 

5-Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from oven and cool completely to room temperature.

1-Arrange pecan halves over top entire cheesecake in concentric circles. 

2-Cover with plastic wrap and refrigerate until ready to serve. 

3-Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. 

To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.

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