Description
A delicious and indulgent Caramel Crunch Cheesecake topped with a crunchy pecan caramel topping.
Ingredients
- For the Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- ¼ tsp salt
- For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup caramel sauce
- 2 tbsp all-purpose flour
- For the Caramel Crunch Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ tsp salt
- For the Topping
- ½ cup caramel sauce
- ½ cup whipped cream
- Extra chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Combine the graham cracker crumbs, sugar, melted butter, and salt. Press firmly into the bottom of the pan.
- Bake for 8–10 minutes. Remove and let cool slightly.
- Beat the softened cream cheese and sugar until smooth. Add the vanilla and flour. Mix in the eggs one at a time, followed by the sour cream and caramel sauce. Mix just until combined.
- Pour the filling over the crust. Bake at 325°F for 50–60 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes. Remove and cool completely at room temperature.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Melt the butter in a skillet over medium heat. Add the brown sugar, heavy cream, vanilla, and salt. Stir until the sugar dissolves and the mixture becomes bubbly.
- Stir in the chopped pecans and cook for 2–3 minutes, until glossy and lightly toasted. Spread the mixture onto parchment paper and let it cool completely. Once firm, break it into small crunchy pieces.
- Remove the chilled cheesecake from the springform pan. Drizzle the top generously with caramel sauce, then add whipped cream around the edges.
- Sprinkle the caramel pecan crunch generously over the cheesecake. Drizzle with a little more caramel sauce before serving.
Notes
- For best results, refrigerate the cheesecake overnight.
- Feel free to adjust the amount of caramel sauce based on your preference.
- Extra chopped pecans can be used for decoration.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg