Caramel Pecan Cheesecake 
Indulge in the creamy richness of this decadent cheesecake, topped with perfectly roasted pecans, swirls of fluffy buttercream, and a drizzle of sweet caramel sauce!
Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup brown sugar
1 tsp cinnamon (optional)
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
For the Topping:
1 cup roasted pecan halves
½ cup heavy cream
¼ cup caramel sauce
1 cup heavy cream (for whipped cream)
2 tbsp powdered sugar (for whipped cream)
Extra caramel sauce (for drizzle)
Instructions
Prepare the Crust:
Preheat the oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir until the mixture is moist.
Press the mixture into the bottom of a springform pan to form an even crust. Bake for 10-12 minutes. Let it cool completely before filling.
Make the Cheesecake Filling:
Beat the softened cream cheese and granulated sugar until smooth and creamy.
Add in the vanilla extract and mix well.
Add one egg at a time, beating well after each addition.
Finally, mix in the sour cream until the filling is smooth and combined.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the center is slightly set but still a bit wobbly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
Once cooled, transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Prepare the Topping:
Roast the pecans by placing them on a baking sheet at 350°F (175°C) for 8-10 minutes, stirring halfway through. Let them cool.
For the whipped cream, beat 1 cup of heavy cream and powdered sugar together until soft peaks form. Set aside.
In a small saucepan, heat the caramel sauce over low heat. Stir in the heavy cream and simmer for a few minutes until combined and smooth.
Assemble the Cheesecake:
Once the cheesecake has chilled, pipe whipped cream swirls on top of the cheesecake.
Decorate with the roasted pecans and drizzle with caramel sauce.
Serve & Enjoy:
.
Slice the cheesecake and serve chilled with an extra drizzle of caramel for that perfect sweet finish!
Pro Tips:
To prevent cracks, bake the cheesecake in a water bath by wrapping the pan in aluminum foil and placing it in a larger pan with water.
For a different flavor, try adding a dash of cinnamon or nutmeg to the filling!
This Caramel Pecan Cheesecake is perfect for any special occasion or just as a treat to enjoy at home!