Caramel Pecan Cheesecake
Caramel Pecan Cheesecake
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| Total time: | Overnight, |
| Yield: | 12 servings |
Ingredients
Crust
- 1 cup King Arthur Unbleached All-Purpose Flour
- 3/4 cup pecan meal or ground pecans
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
Filling
- 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
- 1 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 1 /4 teaspoon salt
- 1/8 teaspoon Pralines and Cream Flavor, optional
- 4 large eggs
- 1/2 cup King Arthur Touch of Gold Caramel Sauce or your favorite
- 1/2 cup cream or half & half
Directions
1) Preheat the oven to 375°F. Lightly grease a 9" springform pan.
2) Mix the crust ingredients till crumbly. Press onto the bottom and 1" up the sides of the prepared pan; prick with a fork.
3) Bake the crust for 10 to 15 minutes, till light golden brown. Remove it from the oven; reduce oven temperature to 325°F.
4) Mix the cream cheese, brown sugar, vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl.
5) Add the eggs one at a time, scraping the bowl between additions.
6) Stir in the caramel sauce and cream.
7) Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set, and an instant-read thermometer inserted 2" from the edge reads 170°F.
8) Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour.
9) Remove the cake from the oven, and cool it at room temperature for 1 hour.
10) Refrigerate for 8 hours (or overnight) before serving.
Yield: 12 servings.
Reviews
- 01/27/2012
- I first made this cheesecake for Thanksgiving and my family loved it! Since then I have made 9, 10 including the one I am about to make! Easy and delish!! Still haven't mastered the cooling process so it doesn't crack on top, but topped with caramel sauce and chopped pecans, you can't tell.
- 01/05/2012
- This recipe is amazing. It was easy to prepare, the instructions were simple to follow and I followed them to the letter and delivered a perfect dessert to my family of 10. Every one of them said it was the best cheesecake they had ever had. Even the ones who were nervous about the pecans! This is delicious, the flavors are subtle and perfect. My new favorite!
03/17/2011- Loved the crust! Tender and crisp and a nice alternative to plain graham cracker crumb. I changed the recipe though, and subbed irish cream for the caramel sauce and sour cream for the cream. I loved the brown sugar. And the texture came out just right IMO- creamy smooth not too dense, not too fluffy. Will use this as a base recipe to experiment with other flavor additions.
- 01/10/2011
- This is WONDERFUL cheesecake. The crust is incredible with the crunchy ground nuts, and the flavor of the filling is nice and subtle. The drizzle of caramel over the top just completes the whole thing, and I recommend this recipe to anyone who likes caramel or cheesecake. Oh, also, the Neufchatel cheese worked fine for me. No harm in at least trying to rein in the holiday decadence, right?
- 12/28/2010
- Salted caramel combined with a delicious cheesecake? How could it not be a winner? It didn?t disappoint in the least. Not overly sweet with great flavors of caramel and nuts. I highly recommend giving it a try if you?re in the market for a delicious dessert to share.
- 12/13/2010
- This will be in my favorite cheesecake file from now on!!! Wow soo good, smooth, full of flavor!! Thanks!!
- 12/13/2010
- i've made hundreds of cheesecakes; hands down, everyone says this is the best ever. got huge crack, though, despite water bath, unsure why. anyway, i topped it with: 6 oz. cream cheese, 5 T sour cream, and 2 T sugar. beat all together, spread over cheesecake. spooned thin strips of caramel sauce over the cream cheese mixture, then drew knife through the strips to make a webbed design. beautiful! this cheesecake is perfection!
- 12/01/2010
- Modified mine to salted caramel (made my own salted caramel sauce) and it was fabulous. My husband has been going on and on about it and our friends raved. I tell them it's not me, it's King Arthur Flour! Thanks for the recipe!
