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Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream for topping
- Whole pecans for garnish
Directions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix well.
- Add eggs one at a time, beating after each addition. Mix in sour cream and flour until just combined.
- Fold in chopped pecans gently. Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set and the top is lightly browned. Remove from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, drizzle caramel sauce over the cheesecake and top with whipped cream and whole pecans.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including chilling time)
Kcal: 450 kcal | Servings: 12 servings
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