A delicious recipe for Salted Caramel Pecan Cheesecake.
Serves: 10-12
Start-to-finish: 1 1/2 hours
Ingredients:
For Crust
1 1/4 cups graham cracker crumbs
4 tablespoons unsalted melted butter
3 tablespoons of traditional sugar
For Filling
32 ounces of cream cheese
1 cup traditional sugar
1 egg yolk
3 eggs
1 teaspoon of vanilla extract
For Caramel
1 cup traditional sugar
1 tbs of water
4 tablespoons of butter
1/2 cup heavy whipping cream
1 cup chopped pecans
1 large pinch of salt
Preheat oven to 325°F. Butter a 9-inch pan.
In a bowl, mix graham cracker crumbs with butter and sugar. Then, spread the mixture over the bottom of the pan. Set aside.
To create pie filling, mix cream cheese with sugar until it’s fluffy. Add eggs, one at a time. Then, Add the vanilla extract.
Pour mixture into crusted pan. Bake for 40 minutes or until the center is solid. Turn off the oven and let the cake sit in there with a slight crack.
To make the caramel topping, stir the sugar and tablespoon of water in a saucepan, bringing it to a boil. Then, stir in the butter. After cutting the heat, stir in the cream. Set it aside and let it cool.
Pour over the cold cheesecake. Garnish with pecans and sea salt and your salted caramel pecan cheesecake is ready to be served.
Recipe by Bake or Break
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