Kittencal's Caramel Pecan Cheesecake

30m
Prep Time

1h
Cook Time

1h 30m
Ready In

"I have only made this using Smucker's brand caramel sauce, I would not recommend using a generic brand. Plan ahead the cheesecake must chill for 24 hours"

Original is 15 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (168.3 g)
Calories 473.1
Total Fat - 27.7 g
Saturated Fat - 13.4 g
Cholesterol - 136.7 mg
Sodium - 604 mg
Total Carbohydrate - 35 g
Dietary Fiber - 0.9 g
Sugars - 29 g
Protein - 22.1 g
Calcium - 517.9 mg
Iron - 0.8 mg
Vitamin C - 0.4 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 325 degrees F

Step 2

Grease bottom and sides of a 9-inch springform pan.

Step 3

For crust; a small bowl combine cracker crumbs with 1/3 cup sugar and 1/3 cup melted butter; press onto the bottom and 1 inch up the sides of prepared pan.

Step 4

Place on a baking sheet.

Step 5

Bake at 350 degrees F for 10 minutes or until lightly browned.

Step 6

Cool on a wire rack.

Step 7

Pour caramel sauce over crust, then sprinkle with 1/2 cup pecans (refrigerate remaining caramel sauce to use on top of the cheesecake the next day).

Step 8

For cheesecake filling; a large bowl using an electric mixer at medium speed beat beat the cream cheese and sugar until smooth (about 3-4 minutes).

Step 9

Add in eggs and vanilla; beat on low speed just until combined.

Step 10

Add in flour and mix on low speed until thoroughly combined, then mix in sour cream until combined.

Step 11

Pour into crust.

Step 12

Place springform pan in a large baking pan.

Step 13

Bake for 1 hour.

Step 14

After 1 hour of baking time turn off the oven heat then open the oven door slightly, allow the cheesecake to remain in the oven for 1 hour (with heat turned off and oven door slightly opened).