Decadent Caramel Pecan Pie Cheesecake Recipe

Enjoy the ultimate dessert experience with this luscious Caramel Pecan Pie Cheesecake. A caramel-infused cheesecake filling is nestled in a buttery pecan crust, topped with a creamy caramel glaze, and garnished with candied pecans. This recipe combines the best of two classic desserts, creating a show-stopping treat that will impress your family and friends. Perfect for holidays and special occasions, this dessert is sure to become a favorite in your recipe collection.

Ingredients

• For the Crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
• - 24 oz (3 packages) cream cheese, softened
• - 1 cup granulated sugar
• - 1 tsp vanilla extract
• - 3 large eggs
• For the Pecan Pie Topping:
• - 1 cup chopped pecans
• - 1/2 cup firmly packed light brown sugar
• - 1/2 cup corn syrup
• - 1/4 cup unsalted butter, melted
• - 3 large eggs
• - 1 tsp vanilla extract
• For the Caramel Glaze:
• - 1/2 cup granulated sugar
• - 3 tbsp water
• - 2/3 cup heavy cream
• - 1/4 cup unsalted butter
• - 1/2 tsp vanilla extract
• For the Candied Pecans (Optional):
• - 1 cup pecan halves
• - 1/4 cup granulated sugar
• - 1 tbsp unsalted butter
• - Pinch of salt

Directions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Pour the cheesecake filling over the crust in the pan.
4. In a separate bowl, prepare the pecan pie topping by combining the chopped pecans, brown sugar, corn syrup, melted butter, eggs, and vanilla extract. Mix well until all ingredients are incorporated. Carefully pour the pecan pie mixture over the cheesecake filling.
5. Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 1 hour, or until the center is set and the pecan pie topping is golden brown. Remove from the oven and let cool for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
6. While the cheesecake is cooling, prepare the caramel glaze. In a medium saucepan, combine the granulated sugar and water over medium heat. Cook until the sugar has dissolved and the mixture is amber in color, swirling occasionally. Remove from heat and carefully add the heavy cream, butter, and vanilla extract. Stir until smooth and creamy. Let cool for a few minutes.
7. Pour the caramel glaze over the cooled cheesecake, using a spatula to spread it evenly. If desired, decorate with candied pecans. Let the cheesecake chill in the refrigerator for at least 4 hours, or overnight, to set.
8. Before serving, run a knife around the edges of the cheesecake to loosen it once again. Remove the springform pan bottom and transfer the cheesecake to a serving plate. Slice and enjoy!

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