Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

Course Dessert

Ingredients
  

  • 2 cups crushed shortbreadcookies
  • 3 tbs melted butter
  • 1 /4 cup plus 2 tbs allpurpose flour, divided
  • 2 jar caramel topping
  • 1 cup chopped pecans
  • 5 packages (8 oz each)cream cheese softened
  • 1 3/4 cups sugar
  • 1 1/2 tsp vanilla extract
  • 4 large eggs, room temp,lightly beaten
  • 2 large egg yolks, roomtemp, lightly beaten
  • 1/3 cup heavy whippingcream
  • 2 cups sour cream
  • 1/3 cup sugar

Instructions
 

  • Preheat oven to 350 degrees. Combine cookie crumbs &butter; press onto the bottom & 1 inch up the sides of agreased 10 " spring-form pan. Bake until set. 8-10 minutes.Cool on a wire rack. Reduce oven to 325 degrees.
  • Meanwhile, stir 1/4 cup flour into caramel topping.Reserve 1/3 cup caramel mixture and 2 tbs of pecans.Drizzle remaining caramel mixture over crust; sprinkle withremaining pecans.
  • In another bowl, beat cream cheese, sugar, vanilla andremaining flour until smooth. Beat in eggs and yolks justuntil combined. Stir in cream. Pour into crust; placespring-form pan on a rimmed baking sheet. Bake untilcenter is almost set, 65-70 minutes.
  • For topping, combine sour cream & sugar; carefullyspread over warm filling. Bake until topping is set, 10-12minutes longer. Cool on a wire rack for 10 min. Carefullyrun a knife around edge of pan to loosen; cool 1 hour more.
  • Chill for 8 hours or overnight, covering when completelycooled. Remove sides of pan. Just before serving, drizzlewith reserved caramel mixture; sprinkle with pecans.
Keyword Caramel Pecan Cheesecake, remax recipes
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

Recipe Rating