Caramel Pecan Cheesecake
Creamy Cheesecake with a caramel and pecan topping.
Servings 10 servings
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.