Ok, now I know like most of y ‘all, I’m obsessed with the cheesecake from the Cheesecake Factory but I often want to make my own at home and for a lot cheaper price tag.
This cheesecake is so creamy, delicious and so easy to make. It has a slightly sweet graham cracker crust, a sweet and creamy cheesecake layer and topped off with a caramely nutty pecan topping.
I made this over the weekend and couldn’t stop getting text saying how great this cheesecake was … and I even had a few people that swore that it was store bought. So this is going down as one of my favorite recipes ever.
For the crust, mix the graham cracker crust, butta, and sugar until just combined. Press this mixture into a 9 in Springform pan. Make sure to press it against the sides as well. Wrap aluminum foil around the bottom and sides of the spring foam pan. I used a crockpot liner to wrap the outside of the pan, twisted the extra piece of the bag and tied a knot. Then I placed aluminum foil on top of that to make sure the bag was covered.
Next, preheat the oven to 325 degrees. While the oven is preheating, mix together the cream cheese, sugar, eggs, sour cream, and vanilla in a mixing bowl. Pour into prepared crust. Place the spring form pan into a roasting pan, fill up until the water reaches half way up the side of the spring form pan.
Bake for 50 minutes, then turn the oven off. DONT OPEN THE DOOR. Let the cheesecake sit in the oven for an hour. Remove from the oven and let cool completely.
Microwave caramel bits and caramel until completely melted. Pour over cheesecake and sprinkle with pecans.
It’s ready to devour!
Caramel Pecan Cheesecake
Ingredients
Graham Cracker Crust
- 2 cup Graham Cracker Crumbs
- 1/3 cup Sugar
- 1/2 cup Butter melted
Cheesecake
- 3 pkg Cream Cheese softened
- 1 cup Sugar
- 3 Eggs
- 2 teaspoon Vanilla Extract
- 1/2 Sour Cream
Caramel Topping
- 1/3 cup Chopped Pecans
- 1 bag Caramel Bits
- 3 tablespoons Milk
Instructions
Graham Cracker Crust
- 1. Mix butter, sugar and graham cracker crumbs together until well combined.2. Using a measuring cup, press the crust into the bottom and up the sides of a 9in Springform pan.
Cheesecake
- 1. Preheat the oven to 325 degrees. 2, Beat cream cheese, sugar, eggs, vanilla and sour cream together in a mixer. 3. Wrap aluminum foil on the outside of the springform pan with aluminum foil making sure the entire pan is covered up to the rim with aluminum foil. Pour the batter into the prepared crust. 4. Place the pan into a roaster pan and place into the oven. Using a liquid measuring cup, pour water into the roaster pan until the water is half way up the side of the springform pan.5. Bake for 50 minutes at 325 degrees. Once the 50 minutes is up, turn the oven off. Let the cheesecake sit in the oven for an hour. Make sure not to open the oven at all during this time. 6. After an hour, remove the cheesecake from the oven. Let cool completely before cutting.
Caramel Topping
- 1. Melt the bag of caramel bits and milk in a microwavable safe bowl for one minute intervals into completely melted. 2. Pour the caramel over the cooled cheesecake. Sprinkle with the pecans.