Caramel Pecan Cheesecake, the mere mention of it can make anyone’s mouth water. This luscious dessert is a true masterpiece that marries the creamy richness of cheesecake with the sweet indulgence of caramel and the delightful crunch of pecans. It’s a dessert that beckons with every bite, offering a symphony of flavors and textures.
A Slice of Heaven on a Plate
What sets Caramel Pecan Cheesecake apart is its combination of velvety smooth cheesecake filling, generously swirled with golden caramel sauce, and adorned with a generous scattering of toasted pecans. Each bite is a harmonious blend of sweet and salty, creamy and crunchy, making it an irresistible treat for dessert enthusiasts.
A Crowd-Pleaser for All Occasions
People adore Caramel Pecan Cheesecake not just for its taste but also for its versatility. It’s a dessert that effortlessly transitions from casual family gatherings to elegant dinner parties. The contrast of flavors and textures ensures that it appeals to a wide range of palates, making it a crowd-pleaser on every occasion.
Creating Your Own Caramel Pecan Cheesecake
While Caramel Pecan Cheesecake might seem like an indulgence reserved for fine bakeries, it’s surprisingly achievable in your own kitchen. With the right recipe and some patience, you can craft this dessert masterpiece. The key lies in mastering the art of balancing sweetness, creaminess, and nutty goodness. So, roll up your sleeves, gather your ingredients, and get ready to create a homemade dessert that will leave your loved ones in awe.
Ingredients for Caramel Pecan Cheesecake
PECAN COOKIE CRUST
⦁ – 50 g pecan nuts
⦁ – 150 g digestive cookies
⦁ – 1.5 tablespoons granulated sugar
⦁ – 50 g butter, melted
Crust Explanation:
⦁ – Pecan Nuts: These add a delightful crunch and nutty flavor to the crust, elevating its texture and taste.
⦁ – Digestive Cookies: Crushed cookies serve as the base, providing a delicious, crumbly foundation.
⦁ – Granulated Sugar: Sweetens the crust, balancing the nuttiness with a touch of sweetness.
⦁ – Butter (Melted): Acts as the binder, holding the crust together and adding richness.
CHEESECAKE
⦁ – 600 g cream cheese (full fat), room temperature
⦁ – 200 g granulated sugar
⦁ – 150 g sour cream (18%), room temperature
⦁ – 1 tablespoon cornstarch
⦁ – 2 teaspoons vanilla extract
⦁ – 3 large eggs, room temperature
Cheesecake Explanation:
⦁ – Cream Cheese: The creamy heart of the cheesecake, contributing its smooth and indulgent texture.
⦁ – Granulated Sugar: Sweetens the cheesecake, balancing the richness of the cream cheese.
⦁ – Sour Cream: Enhances the creaminess and tenderness of the cheesecake.
⦁ – Cornstarch: Acts as a stabilizer, ensuring the cheesecake sets perfectly.
⦁ – Vanilla Extract: Infuses the dessert with a warm, aromatic vanilla flavor.
⦁ – Eggs: Bind the ingredients together, providing structure and richness.
PECAN CARAMEL SAUCE
⦁ – 200 g pecan nuts
⦁ – 70 g granulated sugar
⦁ – 50 g corn syrup or glucose syrup
⦁ – 200 g heavy cream
⦁ – 40 g butter
⦁ – Pinch of salt
Pecan Caramel Sauce Explanation:
⦁ – Pecan Nuts: Deliver a delightful nuttiness to the caramel sauce, adding texture and depth.
⦁ – Granulated Sugar: The foundation of caramelization, turning into a rich, golden syrup.
⦁ – Corn Syrup or Glucose Syrup: Prevents crystallization in the caramel, resulting in a smooth, glossy texture.
⦁ – Heavy Cream: Provides richness and creaminess, achieving the classic caramel consistency.
⦁ – Butter: Adds silkiness and richness to the sauce.
⦁ – Pinch of Salt: Balances the sweetness, enhancing the overall flavor profile.
Steps to make Caramel Pecan Cheesecake
PECAN COOKIE CRUST
Preheat the Oven
Before diving into this delicious creation, preheat your oven to 160ºC (conventional oven).
Blend the Pecans and Cookies
First, take 50g of pecan nuts and blend them in a food processor until they’re finely chopped. Next, add 150g of digestive cookies and 1.5 tablespoons of granulated sugar to the mix. Blend everything until it resembles a fine sand-like texture.
Add the Butter
Now, melt 50g of butter, and pour it into the food processor with the blended mixture. Blend it all together until it combines with the cookies and pecans.
Prepare the Pan
Line the bottom of a 22cm / 9-inch spring cake pan with parchment paper. Then, add your cookie crumbs to the pan, pressing them down firmly with the bottom of a glass. Make sure the crust is well-packed against the pan’s sides. Bake this for 10 minutes, and let it cool until it’s safe to touch.
CHEESECAKE
Keep the Oven Ready
Maintain your oven temperature at 160ºC/325ºF (conventional oven) for the cheesecake.
Prepare the Cream Cheese Mixture
Using a hand mixer or a stand mixer with the paddle attachment, cream 600g of full-fat cream cheese for 1 minute at low speed. Gradually add 200g of granulated sugar while continuing to mix. After all the sugar is in, scrape down the sides of the bowl and let it mix for another minute at low speed.
Mix in Sour Cream and More
In a small bowl, blend together 150g of 18% sour cream and 1 tablespoon of cornstarch until smooth. Add this mixture to the cream cheese along with 2 teaspoons of vanilla extract. Let it mix at low speed until everything combines. Now, add your three large eggs, one at a time, and mix on low speed until fully incorporated. Scrape down the sides of the bowl and give it one final mix to ensure everything is blended.
Bake the Cheesecake
Pour your cheesecake batter into the spring pan.
To ensure even baking and a perfectly moist cheesecake, create a water bath. Boil some water in a kettle and place your springform pan inside a 25cm/10-inch cake pan. Then, place this cake pan inside another larger baking or roasting pan and fill it with hot water, about 2/3 up the side of the pan. This method prevents water from seeping into the crust. Alternatively, you can wrap the cake pan with a triple layer of aluminum foil to seal it from water.
Bake for 1 hour and 10-20 minutes. Afterward, gently shake the tray; the cheesecake should still have a slight wobble in the middle. Turn off the oven, slightly open the oven door, and let the cheesecake cool inside for 1 hour. Then remove it from the oven, take off the aluminum foil, and place it on a cooling rack. Allow it to cool to room temperature for about 1 more hour. Finally, refrigerate it for at least 6 hours, preferably overnight, to set.
PECAN CARAMEL SAUCE
Toast the Pecans
Preheat your oven to 200ºC (conventional oven) and toast 200g of pecan nuts for 5 minutes. Let them cool on a wire rack.
Melt the Sugar and Corn Syrup
In a saucepan, slowly melt 70g of granulated sugar and 50g of corn syrup over medium-high heat until it turns golden brown. Simultaneously, heat 200g of heavy cream and 40g of butter in another saucepan until it starts to bubble. Stir occasionally to ensure the butter mixes well with the heavy cream. Gradually add the heated heavy cream to the caramelized sugar, which will cause it to bubble up, so be cautious. Stir constantly until it all combines and continue stirring for 2 more minutes.
Add Salt and Pecans
Take the saucepan off the heat, add a pinch of salt, and stir it in. Then, fold in the toasted pecans with the caramel mixture. Transfer it to a shallow bowl to cool faster and let it reach room temperature, which should take about an hour.
Pour Over Cheesecake
Once the pecan caramel has cooled to room temperature, pour it over the cheesecake. Your Caramel Pecan Cheesecake is now ready to be served, but remember to store it in the fridge. Enjoy!
Nutrition Facts
– Carbohydrates: 53g
– Protein: 10g
– Fat: 52g
– Saturated Fat: 21g
– Polyunsaturated Fat: 7g
– Monounsaturated Fat: 19g
– Trans Fat: 0.01g
– Cholesterol: 142mg
– Sodium: 329mg
– Potassium: 278mg
– Fiber: 3g
– Sugar: 41g
– Vitamin A: 1293IU
– Vitamin C: 1mg
– Calcium: 135mg
– Iron: 2mg
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Ingredients
PECAN COOKIE CRUST
- ⦁ - 50 g pecan nuts
- ⦁ - 150 g digestive cookies
- ⦁ - 1.5 tablespoons granulated sugar
- ⦁ - 50 g butter melted
Crust Explanation:
- ⦁ - Pecan Nuts: These add a delightful crunch and nutty flavor to the crust elevating its texture and taste.
- ⦁ - Digestive Cookies: Crushed cookies serve as the base providing a delicious, crumbly foundation.
- ⦁ - Granulated Sugar: Sweetens the crust balancing the nuttiness with a touch of sweetness.
- ⦁ - Butter Melted: Acts as the binder, holding the crust together and adding richness.
CHEESECAKE
- ⦁ - 600 g cream cheese full fat, room temperature
- ⦁ - 200 g granulated sugar
- ⦁ - 150 g sour cream 18%, room temperature
- ⦁ - 1 tablespoon cornstarch
- ⦁ - 2 teaspoons vanilla extract
- ⦁ - 3 large eggs room temperature
Cheesecake Explanation:
- ⦁ - Cream Cheese: The creamy heart of the cheesecake contributing its smooth and indulgent texture.
- ⦁ - Granulated Sugar: Sweetens the cheesecake balancing the richness of the cream cheese.
- ⦁ - Sour Cream: Enhances the creaminess and tenderness of the cheesecake.
- ⦁ - Cornstarch: Acts as a stabilizer ensuring the cheesecake sets perfectly.
- ⦁ - Vanilla Extract: Infuses the dessert with a warm aromatic vanilla flavor.
- ⦁ - Eggs: Bind the ingredients together providing structure and richness.
PECAN CARAMEL SAUCE
- ⦁ - 200 g pecan nuts
- ⦁ - 70 g granulated sugar
- ⦁ - 50 g corn syrup or glucose syrup
- ⦁ - 200 g heavy cream
- ⦁ - 40 g butter
- ⦁ - Pinch of salt
Pecan Caramel Sauce Explanation:
- ⦁ - Pecan Nuts: Deliver a delightful nuttiness to the caramel sauce adding texture and depth.
- ⦁ - Granulated Sugar: The foundation of caramelization turning into a rich, golden syrup.
- ⦁ - Corn Syrup or Glucose Syrup: Prevents crystallization in the caramel resulting in a smooth, glossy texture.
- ⦁ - Heavy Cream: Provides richness and creaminess achieving the classic caramel consistency.
- ⦁ - Butter: Adds silkiness and richness to the sauce.
- ⦁ - Pinch of Salt: Balances the sweetness enhancing the overall flavor profile.
Instructions
Crust Preparation:
Melting the Butter
- Melt 50g of butter. Pour it into the food processor with the blended mixture. Blend until it combines with the cookies and pecans. 🍪🧈
🍰 Prepare the Pan
- Line a 22cm / 9-inch spring cake pan with parchment paper. Add your cookie crumbs, press them down firmly with a glass. Bake for 10 minutes, then cool. 🍽️🍪
Cheesecake Making:
🔥 Keep the Oven Ready
- Maintain your oven at 160ºC/325ºF (conventional oven).
🍰 Prepare the Cream Cheese Mixture
- Cream 600g of full-fat cream cheese for 1 minute at low speed. Gradually add 200g of granulated sugar. Scrape the sides and mix for 1 more minute. 🧀🥄
🍶 Mix in Sour Cream and More
- Blend 150g of 18% sour cream and 1 tbsp of cornstarch until smooth. Add it with 2 tsp of vanilla extract to the cream cheese. Mix at low speed. Add 3 eggs one at a time. Scrape and mix once more. 🥄🥚
🍰 Bake the Cheesecake
- Pour batter into the pan. Create a water bath for even baking. Bake for 1 hr 10-20 min. Cool in the oven with the door open. Refrigerate for 6 hours or overnight. 🛁🍰
Pecan Caramel Sauce:
🔥 Toast the Pecans
- Preheat your oven to 200ºC and toast 200g of pecans for 5 min. Let them cool on a rack. 🌰🔥
🍯 Melt the Sugar and Corn Syrup
- Melt 70g of sugar and 50g of corn syrup until golden. Heat 200g of heavy cream and 40g of butter until bubbling. Gradually add cream to sugar. Stir for 2 min. Add a pinch of salt and pecans. 🍯🥄
🥄 Add Salt and Pecans
- Take off heat, add a pinch of salt, and fold in toasted pecans. Transfer to a shallow bowl to cool. 🌰🍯
🍰 Pour Over Cheesecake
- Once cooled, pour the pecan caramel over the cheesecake. Refrigerate before serving. Enjoy your Caramel Pecan Cheesecake! 🍰🌟
Notes
Nutrition Facts
- Carbohydrates: 53g- Protein: 10g
- Fat: 52g
- Saturated Fat: 21g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 19g
- Trans Fat: 0.01g
- Cholesterol: 142mg
- Sodium: 329mg
- Potassium: 278mg
- Fiber: 3g
- Sugar: 41g
- Vitamin A: 1293IU
- Vitamin C: 1mg
- Calcium: 135mg
- Iron: 2mg
Steps to avoid while preparing Caramel Pecan Cheesecake
1. Skipping the Pecan Toasting: Toasting pecans adds a rich, nutty flavor to your cheesecake. Don’t skip this step as it enhances the overall taste.
2. Overmixing the Cheesecake Batter: Overmixing can introduce too much air into the batter, leading to cracks in your cheesecake. Mix until ingredients are just combined.
3. Not Using Room Temperature Ingredients: Cold ingredients can cause your cheesecake to be lumpy. Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.
4. Baking Without a Water Bath: Baking your cheesecake in a water bath helps it cook evenly and prevents cracks. Skipping this step can result in an uneven texture.
5. Overbaking: Overbaking can lead to a dry and crumbly cheesecake. Follow the recommended baking time and keep an eye on it.
6. Not Letting It Cool Properly: Cheesecakes need time to set. Rushing the cooling process can cause your cheesecake to collapse or crack.
7. Pouring Hot Caramel on a Hot Cheesecake: Wait until both the caramel and cheesecake are at room temperature before adding the caramel topping. Pouring hot caramel on a hot cheesecake can cause it to melt and lose its shape.
8. Cutting it Too Soon: Resist the temptation to slice into your cheesecake too soon. It needs adequate time to chill and set in the fridge.
9. Neglecting to Chill Overnight: For the best flavor and texture, allow your cheesecake to chill in the fridge overnight. This will ensure it’s fully set and ready to serve.
10. Not Using a Springform Pan: Using the wrong type of pan can make it difficult to remove the cheesecake intact. Always use a springform pan for easy release.
FAQ
1. Q: What are the key ingredients needed to make Caramel Pecan Cheesecake?
A: To make Caramel Pecan Cheesecake, you’ll need cream cheese, sugar, eggs, sour cream, vanilla extract, pecans, caramel sauce, and more.
2. Q: Can I use store-bought caramel sauce for my cheesecake?
A: Yes, you can use store-bought caramel sauce, but homemade caramel sauce can provide a richer flavor.
3. Q: What’s the role of pecans in a Caramel Pecan Cheesecake?
A: Pecans add a delightful crunch and nutty flavor to the cheesecake, complementing the creamy texture.
4. Q: How do I prevent cracks in my Caramel Pecan Cheesecake?
A: To prevent cracks, avoid overmixing, use a water bath while baking, and allow the cheesecake to cool gradually.
5. Q: Can I make a Caramel Pecan Cheesecake without a water bath?
A: While a water bath is recommended for even baking, you can skip it if you’re comfortable with potential cracks.
6. Q: What’s the ideal storage method for Caramel Pecan Cheesecake?
A: Store your cheesecake in the refrigerator, preferably covered, and consume it within a few days.
7. Q: Is it possible to make a Caramel Pecan Cheesecake with a gluten-free crust?
A: Yes, you can use gluten-free cookies or graham crackers for a gluten-free crust.
8. Q: Can I freeze Caramel Pecan Cheesecake for later consumption?
A: Yes, you can freeze cheesecake slices for future enjoyment. Wrap them well to prevent freezer burn.
9. Q: What’s the difference between a regular cheesecake and a Caramel Pecan Cheesecake?
A: A Caramel Pecan Cheesecake includes pecans and a caramel topping, adding a unique twist to the classic cheesecake.
10. Q: Are there any variations or flavor additions I can experiment with in my Caramel Pecan Cheesecake?
A: You can customize your cheesecake with chocolate chips, cinnamon, or even a hint of bourbon for extra flavor dimensions.