D'licious Caramel Pecan Cheesecake

Name: D'licious Caramel Pecan Cheesecake
Cuisine: American
Ingredients: ▢1 cup graham crackers, crushed; ▢1 cup pecans, finely chopped; 2 tablespoons light brown sugar; ▢1/2 teaspoon cinnamon; pinch salt; 1/4 cup unsalted butter, melted; ▢32 ounces cream cheese, softened; ▢1 cup light brown sugar, packed; ▢2 tablespoons all-purpose flour; ▢2 teaspoons pure vanilla extract; ▢4 large eggs, room temperature; ▢1/4 cup unsalted butter; ▢1/2 cup light brown sugar, packed; ▢1 1/2 cups pecans, chopped; ▢1/4 cup heavy cream; ▢1 teaspoon cinnamon

10 steps

Updated at: Thu, 04 Jul 2024 23:46:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories7961.1 kcal (398%)

Total Fat642.1 g (917%)

Carbs486.8 g (187%)

Sugars381.2 g (424%)

Protein115.7 g (231%)

Sodium3870.3 mg (194%)

Fiber30.9 g (110%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Crust

Step 1

Line the bottom of a 9-inch springform pan with parchment paper. Double wrap the outside of the pan tightly with aluminum foil; set aside.

Step 2

In a large bowl, combine graham crumbs, pecans, brown sugar, cinnamon and salt. Stir in the melted butter until well combined and clumpy. Press the mixture evenly into bottom and halfway up the side of prepared pan. Set in the refrigerator to firm the crust while making the filling.

Step 3

Preheat the oven to 350 degrees F. Place a roasting pan on a center rack and fill with 1 inch of water. Leave the roasting pan in the oven while you prepare the filling.

OvenPreheat

Filling

Step 4

Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until creamy, about 2 to 3 minutes. Add the brown sugar, flour and salt. Beat until fluffy, about 2 minutes.

Step 5

Add vanilla and beat until combined. Add eggs, one at a time, beating just until combined after each addition, being careful not to overmix.

Step 6

Pour the cheesecake mixture into the prepared pan and smooth over. Tap pan on the counter a few times to remove any air bubbles.

Step 7

Carefully place the pan in the water in the roasting pan and close the oven door. Immediately reduce heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow to cool for 1 hour.

Step 8

Remove the cheesecake to a wire rack and run a hot knife around the edges. Continue to cool for 1 to 2 hours, then cover with foil and refrigerate overnight.

Pecan Caramel

Step 9

In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream, cinnamon and salt. Remove from heat and cool to room temperature.

Step 10

When ready to top, release the sides of the pan and spoon topping over cooled cheesecake. Spread topping evenly over the top of the cheesecake. Pipe on whip cream. Store cheesecake, covered, in the refrigerator until ready to serve.