Pecan Caramel Cheesecake
With its fabulous topping, this incredibly scrumptious Pecan Caramel Cheesecake is on another level of yumminess!
Ingredients
CRUST
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1 small pinch ground Himalayan pink salt
- 7 tbsp. unsalted butter, melted
- 1/2 tsp. pure vanilla extract
FILLING
- 4 packages (8 oz each) cream cheese, room temperature
- 1 1/4 cup granulated sugar
- 3/4 cup sour cream, room temperature
- 1/4 tsp. ground Himalayan pink salt
- 1 tbsp. cornstarch
- 5 large free-range eggs, room temperature
- 1/2 tbsp. pure vanilla extract
TOPPING
- 1 1/2 cups toasted pecan halves
- 6 tbsp. unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 tsp. ground Himalayan pink salt
- 1/2 cup heavy cream
- 1 tsp. pure vanilla extract
- 1/2 tbsp. Bourbon or dark rum optional
Directions
CRUST
- Preheat oven to 350ºF.
- In the bowl of a food processor, add graham cracker crumbs, brown sugar, and salt. Place the lid on and process until mixed.
- Remove the pusher and while the appliance is running, slowly pour in melted butter and vanilla extract through the feed tube.
- Process until it resembles something similar to damp sand. To know if it’s the right consistency - take a measuring spoon, compress the mixture, drop it in your hand and if it holds its shape, then it’s fine.
- Pour mixture into a 9-inch non-stick springform pan – if you don’t have a non-stick one, lightly grease it with butter.
- Using the bottom of a small measuring cup or glass, press crumbs firmly up the sides as high as possible and evenly on the bottom.
- Carefully transfer the pan to the preheated oven and bake for 7 minutes.
- Remove from the heat and place it on a rack. Set aside to cool while making the filling.
FILLING
- In the bowl of a stand mixer, add cream cheese, using the paddle attachment, process on medium speed until creamy and smooth, about 2 minutes; clean the sides and the bottom of the bowl.
- While the machine is still running, slowly add sugar, a little bit at a time.
- Stop the machine and add sour cream, salt and cornstarch. Process on low speed until blended before increasing back to medium again.
- While the appliance is running, add eggs, one at a time, mixing well between each addition; clean the sides and the bottom of the bowl a few times.
- Add vanilla extract and process until there’s no lumps and the mixture is perfectly smooth, cleaning the sides and bottom as often as needed.
- Pour the filling into the prepared, cooled crust and transfer to the 350ºF preheated oven, bake for 10 minutes.
- Reduce heat to 300ºF and continue baking for an additional 50 minutes or until the edges are slightly puffed.
- Turn off the oven and leave the cheesecake in with the door closed, undisturbed, for 1 hour.
- Remove the cake from the oven to a wire rack and allow to cool completely for at least 1 hour. While it’s still warm, run a thin knife around the edges to help release the cake later.
- When the cake gets to room temperature, transfer to the fridge for a minimum of 8 hours but preferably overnight.
TOPPING
- The next day, roughly chop 1 cup of toasted pecan and leave the remaining ½ cup as is.
- In a small saucepan over medium heat, add butter, brown sugar and salt. Stir until butter is melted and sugar is dissolved.
- When the mixture starts to simmer, slowly pour in heavy cream, stirring constantly.
- Add toasted pecans (chopped and halves) to the caramel mixture and stir until nicely coated.
- Remove from the heat and add vanilla extract and Bourbon; mix well. Allow to cool until barely warm and the mixture has thickened, about 30 minutes.
- Run an angled spatula under the bottom of the cake to release from the base and carefully transfer to a cake server.
- Pour the caramel-pecan mixture over, making sure to cover the top.