Ingredients:
Crust:
2 cups (200g) crushed graham crackers (or digestive biscuits)
1/2 cup (115g) unsalted butter, melted
2 tbsp granulated sugar
Cheesecake Filling:
3 packs (675g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup (120ml) heavy cream
Caramel Topping:
1 cup (200g) granulated sugar
6 tbsp (90g) unsalted butter, cubed
1/2 cup (120ml) heavy cream
1/4 tsp salt
Garnish:
1 1/2 cups (150g) pecan halves, toasted
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Instructions:
For the Crust:
1. Preheat your oven to 175°C (350°F).
2. Mix the crushed graham crackers, sugar, and melted butter until well combined.
3. Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan.
4. Bake for 10 minutes, then let it cool.
For the Filling:
1. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the vanilla and heavy cream until fully combined.
4. Pour the filling over the cooled crust.
Bake:
1. Place the springform pan in a larger baking pan. Fill the larger pan with hot water to create a water bath (this helps prevent cracks).
2. Bake at 160°C (325°F) for 60-70 minutes, or until the center is slightly jiggly but set.
3. Turn off the oven, crack the door open slightly, and let the cheesecake cool for 1 hour inside.
4. Remove the cheesecake from the oven and refrigerate for at least 4 hours (preferably overnight).
For the Caramel Sauce:
1. In a saucepan over medium heat, melt the sugar until it turns amber in color.
2. Add the butter and stir until melted.
3. Slowly pour in the heavy cream while stirring (be careful—it may bubble up).
4. Add salt and mix. Let the caramel cool slightly.
Assemble:
1. Pour the caramel sauce over the chilled cheesecake.
2. Arrange the toasted pecans on top.
3. Refrigerate for an additional 30 minutes to set before serving.
Enjoy your homemade pecan caramel cheesecake! Let me know if you need more tips.
