A Divine Caramel Cheesecake with a Graham Cracker Pecan Crust

Welcome to our latest dessert delight - Caramel Cheesecake with a Graham Cracker Pecan Crust! If your mouth isn't watering yet, prepare for it to start. This exquisite treat promises a perfect fusion of a luscious, creamy caramel cheesecake layer beautifully married with an incredibly flavorful, buttery graham cracker and pecan crust that adds a beautiful taste of crunchiness and nuttiness. Whether you are a cheesecake aficionado and it is your go-to dessert, or simply someone who appreciates any well-prepared desserts, this recipe offers a glorious culinary adventure you’ll surely enjoy. Buckle up, fellow sweet tooths, we're about to embark on the ultimate cheesecake journey.

How to Store Cheesecake

Proper Care for Your Caramel Cheesecake Masterpiece – Once you have indulged in your homemade Caramel Cheesecake with a Graham Cracker Pecan Crust, remember to store any leftovers appropriately to maintain its freshness and deliciousness. Firstly, let your cheesecake cool entirely at room temperature before thinking about storing it. Then, place it preferably in an airtight container, or a cake box if you must, and store it in the refrigerator. Avoid slicing it into portions until you are ready to serve, to prevent drying and hardening. The best temperature to store your cheesecake is below 40°F, optimum for preserving its texture and taste. With proper care, your succulent caramel cheesecake will last for up to five days in the fridge. If you wish to store it for a longer duration, consider freezing your cheesecake. Wrapped tightly in foil or plastic wrap, your cheesecake can last up to six months in the freezer without losing its delightful caramel and pecan charm.

INGREDIENTS

Crust:

12 oz graham crackers

1 cup pecans

1 cup melted butter

Filling:

3 - 8 oz cream cheese ( room temperature )

1 stick salted butter

1/2 cup brown sugar or light brown sugar

1/2 cup granulated sugar

1/4 teaspoon sea salt

3 eggs

1/2 cup heavy cream

1 tsp vanilla extract

Caramel Topping -

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon vanilla

INSTRUCTIONS

Preheat oven to 375. Spray the cheesecake pan with olive oil spray and wrap around the outside with foil.
Make Crust by adding pecans & graham crackers to a blender and processing until fine. Add in melted butter and blend again.
Press the crust mixture into the bottom of the pan until even all the way around. I use a flat-bottom cup or a metal spoon to help.
Bake in the oven for 13-15 minutes. Once done remove and let cool completely on cooling rack before adding filling.
Reduce oven temperature to 325 degrees.
Make filling. Mix softened cream cheese and butter with both sugars and salt until well combined with stand mixer or hand mixer.
Add in eggs. One at a time. Making sure they are fully incorporated each time.
Next add heavy cream, vanilla and lemon zest! Once well-mixed pour into cooled cheesecake pan. Also, add aluminum foil around the edges of the cheesecake pan.
You will then add this onto a tray with a lip. Place on oven rack and add in warm water until halfway full. Push back rack and start timer.
Cook the cheesecake for 1 hour. The center will still be a little jiggly, but the side will be set. After baking for 1 hour you will turn oven off the oven and leave the cheesecake in the oven for an additional hour.
Once baked for an hour and let sit for an hour in the oven, you can remove it from the oven. Wrap the cheesecake and let sit in your refrigerator overnight. Up to 24 hours before serving or adding caramel topping.

Caramel Sauce

Put 1 cup granulated sugar in a saucepan and heat it over medium heat for about 10-15 minutes, constantly stirring. The sugar will start melting and form clumps, which will turn into amber/brown liquid.
When the sugar is completely melted, add 6 tbsp cubed butter and stir. At this point, the mixture will start to bubble. Stir for a couple of minutes until the butter is melted. First, it will look like the sugar and butter are separated, there is nothing wrong with that.
Gradually add ½ cup heavy cream and stir. It will bubble again.
Stir for another minute, then remove from the heat and add vanilla. You can also add salt at this time if you wish.
Remove the refrigerated cheesecake from the fridge at this time. Do not take the round edge off of the pan but pour caramel sauce over the top, making sure to smooth quickly because it will hardenly fast. Remove the edge and place the cheesecake on a new plate, cut, serve and enjoy!

For those of us who are looking for inspiration to get creative in the kitchen, this recipe is the perfect choice. You can make this traditional family favorite recipe uniquely your own by adding different flavors and ingredients. Plus, you can even top it off with a customizable glaze. For those wanting a sweeter crust, try adding in honey. Switch out the caramel topping for fresh berries and make a blueberry drizzle that is also amazing on this cheesecake! For those wanting a keto option, change the graham cracker crust to add additional nuts, either more pecans or almonds will do great. No matter what you do to make this your own, this caramel cheesecake with a graham cracker pecan crust is sure to be a hit!