Switch up the usual pecan pie with a rich cheesecake that’s dripping with a decadent, caramel sauce and lots of fresh pecans. You may just have a new holiday favorite on your hands!
RECIPE:
3/4 cup graham cracker crumbs
1/2 cup toasted pecan halves
1/2 stick, unsalted butter, melted
3 packages 8 oz cream cheese, room temperature
1 stick unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 t salt
3 eggs
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1/2 cup heavy cream
1 t vanilla extract
1 jar caramel sauce
1 1/2 cup toasted pecans, chopped
METHOD:
1. Preheat oven to 350 degrees. Coat a 9 inch springform pan with nonstick cooking spray and wrap the outside with tin foil. Combine graham cracker crumbs and pecan halves in a food processor, Pulse until fine. Drizzle in the melted butter while the food processor is running. Press the crumb mixture into the bottom of the pan. Bake for 10 minutes.
2. Allow the crust to cool completely before adding the filling. Reduce the heated oven to 325 degrees. Beat together the cream cheese, 1 stick butter, brown sugar, granulated sugar, and salt in a large bowl. Beat until the mixture is fluffy. Add in the eggs one at a time, beating fully each time. Add cream and vanilla, beat until the ingredients are completely incorporated. Pour the batter filling into the pan over the crust, and smooth the top.
3. Transfer to a roasting pan. Place in the heated oven. Pour boiling water into the roasting pan until it’s one-third the way up the wrapped springform pan. Bake 1 hour or until the sides are set and the center still moves a bit. Turn off the oven and allow the cheesecake to remain for an additional hour with the door closed. Remove and allow the cheesecake to cool until room temperature. Cover with plastic wrap and allow to cool for up to 24 hours. Remove from fridge and spoon an ample amount of caramel topping over the cheesecake; sprinkle with chopped pecans. Serve with additional caramel sauce.
