Pecan and Salted Caramel Cheesecake Recipe
A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch.
Game plan: Start with all the ingredients (except the heavy cream) at room temperature.
For the crust:
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons unsalted butter (1/2 stick), melted
- 3 tablespoons granulated sugar
For the cheesecake:
- 2 pounds (4 [8-ounce] packages) cream cheese
- 1 cup granulated sugar
- 1 large egg yolk
- 3 large eggs
- 1 teaspoon vanilla extract
For the caramel:
- 1 cup granulated sugar
- 1 tablespoon water
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup heavy cream
To assemble:
- 1 cup coarsely chopped pecans
- 1 large pinch sea salt
- Heat the oven to 325ºF and arrange a rack in the middle. Butter the bottom and sides of a 9-inch springform pan; set aside. Mix together the graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Evenly press the mixture into the bottom of the prepared springform pan; set aside.
For the cheesecake:
- Combine the cream cheese and sugar in a stand mixer fitted with a paddle attachment and mix on medium speed until light, airy, and smooth. Add the yolk and then the eggs one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
- Pour the mixture into the prepared pan and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set, about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool completely.
For the caramel:
- Stir together the sugar and water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until the mixture turns amber in color, about 3 minutes. Immediately add the butter and stir to incorporate. Remove from heat, add the cream, and mix well. Set aside and let cool to room temperature.
To assemble:
- Pour the caramel over the cooled cheesecake, then scatter the pecan pieces and sea salt over the top.
Beverage pairing: Blandy’s 5 Year Old Bual Madeira, Portugal. Bual is a fairly full-bodied style of Madeira, dark and deeply flavored of nuts, chocolate, and molasses, which pairs well with this dessert. The wine’s surprising acidity, though, will make for a nice counter to the cheesecake’s richness. Serve slightly chilled.
This cheesecake looks like it bakes fairly flat. Could I make it in a tart pan instead of a springform?
This recipe is fantastic! I was concerned that I overbaked it because the middle was taking a while to set, but it still turned out great! Re: the caramel acting funny when you add the cream. I think the trick is to add the cream VERY slowly. The hot sugar/butter/water mixture is too drastic a change in temperature for the cold cream. Also, stir constantly while adding. I made 1 1/2 times the crust it called for because I'm a HUGE crust fan. Definitely worth the extra effort.
I, too, made it for Thanksgiving. I kept telling everyone how amazing it was -- not because I made it just because it was that good. The only problem I encountered was that the caramel became all sorts of upset when I add the cold cream. I think the mixing of something that cold with something that hot wasn't a great idea. Maybe bring up the temp a bit before mixing the two next time? Perhaps.
I made this for Thanksgiving. One of the best cheesecake recipies ever. I did change the recipe slightly. I used 2 - 8 oz cream cheese and 2 - 8 oz mascarpone ( sp?). I think the mascarpone is creamier/softer than cream cheese. I also had a little difficulty with the caramel. I ended up adding more than 1 TBL of water, to get it going. Lastly, I always bake cheesecake in a water bath. I've never had a problem with it cracking, but it does take additional bake time.
I admit I was skeptical of this recipe at the outset, because of the simplicity. no sour cream, no lemon zest, no vanilla beans. Well, it came out perfectly, the caramel topping was amazing, and everyone loved it. I have made many cheesecakes over the year, but I have to say this is the best one!
I made this for Thanksgiving in leiu of the traditional pecan pie. It was fabulous! I would mos def make it again and put even more salt on top this time. Yummy!
I made this last weekend, and it was amazing! Very easy, lots of compliments and no leftovers! A great fall dessert...
I'm so totally making this for Thanksgiving this year. What a great spin on both traditional cheesecake and traditional pecan pie. Sounds heavenly.