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Salted caramel cheesecake

Salted Caramel Pecan Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup salted caramel sauce
  • 1 cup pecan halves toasted

Method
 

  1. Heat oven to 325F; foil-wrap 9-inch springform pan.
  2. Press graham crumbs and butter into pan; bake 10 minutes and cool.
  3. Beat cream cheese and both sugars smooth; add sour cream and vanilla.
  4. Add eggs individually; pour over crust and water-bath bake 55 to 60 minutes until just set.
  5. Cool an hour in cracked oven; refrigerate at least 6 hours.
  6. Generously drizzle caramel, pile toasted pecans over, and finish with pinch flaky salt before serving.

Notes

Toast the pecans in a dry skillet for a few minutes first; it makes a huge difference in flavor.