Pecan Caramel Cheesecake Recipe
This pecan caramel cheesecake recipe is rich, creamy and full of sweet caramel flavor. The pecan graham cracker crust is both sweet and nutty, which pairs perfectly with the caramel cheesecake filling.
Servings: 8 slices
Ingredients
Pecan Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup pecans
- 8 Tbsp butter, melted
- 1/2 tsp pure vanilla extract
Caramel Cheesecake
- 2 8oz packages cream cheese, softened to room temperature
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup Torani Caramel Sauce
- 2 Tbsp all purpose flour
- 2 Tbsp sour cream
Homemade Caramel Whipped Cream
- 1/2 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 2 Tbsp Torani Caramel Sauce
Toppings
- 1/2 cup pecans
- Torani Caramel Sauce, for drizzling
- Torani White Chocolate Sauce, for drizzling
Instructions
- Preheat oven to 350 degrees.
- With a food processor, mix graham cracker crumbs, pecans, melted butter, and vanilla extract together. Once the mixture has combined, press the pecan graham cracker crust into a pie plate (I used a 9" deep dish pie plate). Set aside.
- With a hand mixer or standing mixer, mix cream cheese and brown sugar together until well combined.
- Add in the eggs, one at a time; mixing well after each addition.
- Add in vanilla extract, Torani Caramel Sauce, flour, and sour cream, and beat until well combined.
- Pour the filling into the crust, smoothing it in an even layer.
- Bake for 28-32 minutes, or until the center is set.
- Allow the cheesecake to cool to room temperature then chill in the fridge until cold.
- Before serving, make the whipped cream. Whip heavy cream (with a hand mixer or standing mixer) until it begins to thicken. Add in powdered sugar and Torani Caramel Sauce, and mix until it forms stiff picks.
- Spread whipped cream over the top of the caramel cheese cake.
- Sprinkle with chopped pecans and drizzle each slice with Torani Caramel Sauce and Torani White Chocolate Sauce.
- Refrigerate leftovers.
- Enjoy!