Caramel Pecan Pie Cheesecake
A delightful dessert that combines the creamy goodness of cheesecake with the sweet crunch of pecan pie, perfect for any occasion.
Ingredients
Crust
- 2 cups digestive biscuit crumbs (or graham crackers)
- 1/2 cup melted butter
- 2 tbsp sugar
Cheesecake Filling
- 600 g cream cheese (room temperature)
- 1 cup sugar
- 3 pcs eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
Pecan Pie Layer
- 1 cup pecans
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 1 tsp vanilla
Toppings
- Caramel sauce
- Whipped cream (optional)
- Extra pecans for garnish
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the biscuit crumbs, melted butter, and sugar to make the crust. Press into the bottom of a springform pan and bake for 10 minutes.
- In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Then stir in heavy cream and vanilla until combined. Pour over the crust.
Pecan Layer
- For the pecan pie layer, melt butter and mix it with brown sugar, heavy cream, and vanilla. Stir in the pecans.
- Pour the pecan mixture over the cheesecake layer and bake for about 55-65 minutes, or until the center is set.
Cooling and Serving
- Let cool, then refrigerate for at least 4 hours.
- Top with caramel sauce, whipped cream, and extra pecans before serving.
Notes
Ensure that the cream cheese is at room temperature for a smooth batter. Avoid overbaking; the center should be slightly jiggly when you take it out. Let it cool completely before refrigerating for the best texture.