Try this Caramel-Topped Pecan Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees.
For the crust, place the cracker crumbs, butter, and sugar in a small bowl and toss them together with a fork. Press this mixture over the bottom of a 9" spring-form pan. Bake the crust until it is crisp and golden in color, about 10 minutes. Let cool.
Reduce the oven heat to 300 degrees. Place a glass baking dish with hot water on the bottom rack of the oven to create moisture.
For the cake filling, cream the cream cheese in a medium-sized mixing bowl with an electric mixer on medium speed for 1 minute. Scrape the bowl with a rubber spatula.
Add the brown sugar and beat on medium-high speed until the cream cheese is fluffy, about 1 minute. Scrape the bowl.
Add the eggs and the vanilla and beat the mixture on medium-low speed until smooth, about 45 seconds. Scrape the bowl.
Add the flour and mix on low speed for 5 seconds. Add the pecans and mix to blend, 15-20 seconds.
Pour the filling over the crust.
Bake the cake on the center oven rack until the top is set and a tester inserted in the center comes out clean, about 1 hour, 40 minutes.
Remove the cake form the oven, allow it to cool on a wire rack for 1 1/2 hours, then refrigerate it overnight.
2 hours before serving the cake, prepare the topping; place the brown sugar, cream, and butter in a small saucepan over medium heat and stir until the sugar is dissolved. Bring the mixture to a boil and continue to boil for 1 1/2 minutes, stirring occasionally. The mixture will look like thick, golden syrup.
Remove the pan from the heat and pour the topping into a small bowl to stop the cooking process. When it stops bubbling, pour it over the cheesecake. Tip the springform pan from side to side so that the topping coats the cake evenly. Keep the cake at room temp until ready to serve.
Can top with freshly chopped pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 484 | ||
Calories from Fat: 285 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 172.2mg | 53 % | |
Sodium 1152.2mg | 40 % | |
Potassium 214.2mg | 6 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 43.2g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 484
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