Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup pecans, very finely chopped
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 32 oz (4 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ¼ cup heavy cream
- For the Pecan Caramel Topping:
- 1 cup pecan halves, toasted
- ½ cup high-quality caramel sauce
- A pinch of sea salt (optional)
Instructions
- Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, and brown sugar. Pour the melted butter over the mixture and stir until it resembles wet sand. Press the mixture firmly into the bottom and one inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling. - Step 2: Mix the Filling
In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the sour cream, vanilla extract, and heavy cream, mixing on low speed until combined. Add the eggs one at a time, mixing just until the yellow disappears after each addition. Avoid over-beating the batter, as this introduces too much air and causes cracks during baking. - Step 3: Bake and Cool
Wrap the outside of the cooled springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and pour the cheesecake batter over the crust. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 70 to 75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake sit inside for one hour. This slow cooling process prevents cracking. Afterward, refrigerate the cheesecake for at least 6 hours, preferably overnight. - Step 4: Add the Toppings
Once the cheesecake is fully chilled and set, carefully run a knife around the edge and remove the sides of the springform pan. Arrange the toasted pecan halves over the top of the cheesecake in an even layer or a decorative ring. Warm your caramel sauce slightly so it is pourable, then drizzle it generously over the pecans and the entire surface of the cake. Sprinkle with a tiny pinch of sea salt if desired before slicing and serving.
- Cook Time: 1 hour 45 minutes