Caramel pecan cheesecake
Indulge in the creamy decadence of our Caramel Pecan Cheesecake! Made with a rich mix of cream cheese, condensed milk, brown sugar, and a touch of dried coconut, this dessert features a delicious pecan crust and a luscious caramel topping. Perfect for any special occasion!
- 01 Jun 2024
- Cook time 50 min
- Prep time 215 min
- 8 Servings
- 11 Ingredients
{'recipe_name': 'Caramel Pecan Cheesecake', 'description': 'Indulge in the rich and creamy flavors of this decadent Caramel Pecan Cheesecake. With a buttery crust, velvety cream cheese filling, and a topping of sweet caramel and crunchy pecans, this dessert is perfect for any special occasion.'}
Ingredients:
Instructions:
In a medium-sized mixing bowl, combine 1/2 cup all-purpose white wheat flour, 1/3 cup self-raising flour, 1/3 cup brown sugar, and 1/3 cup dried coconut meat.
Pour in the melted butter (1/4 cup) and mix well until the ingredients are thoroughly combined and have a crumbly texture.
Add the finely chopped pecans (1/2 cup) to the mixture and stir till evenly distributed.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or your fingers to pack it firmly and evenly.
Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
Slowly add the condensed milk (1.5 cups) to the cream cheese mixture while continuing to beat on low speed. Mix until completely smooth and well combined.
Add the eggs (2) one at a time, beating well after each addition. Follow by mixing in the sour cream (1/3 cup) until smooth.
Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it out evenly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about an hour. This helps prevent the top from cracking.
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight to set completely.
Remove the cheesecake from the springform pan, slice, and enjoy your delicious Caramel Pecan Cheesecake!
Tips:
- To ensure the cream cheese is fully incorporated and smooth, allow it to reach room temperature before mixing.
- For a perfectly smooth cheesecake, avoid over-mixing the batter to prevent unwanted air bubbles.
- Preheat your oven before baking to ensure even cooking.
- To avoid cracks, bake the cheesecake in a water bath, wrapping the bottom of the springform pan in aluminum foil to prevent water from seeping in.
- Allow the cheesecake to cool gradually by letting it sit in the turned-off oven with the door slightly open for about an hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set properly and enhance the flavors.
{'text': 'This Caramel Pecan Cheesecake is sure to impress with its harmonious blend of sweet and nutty flavors. Follow the tips provided to achieve a flawless result. Enjoy this delightful dessert as the perfect end to a memorable meal!'}
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 530kcal | 21% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 1.75g | 5% |
| Sugar 45g | 45% |
| Fat | |
| Fat 30g | 34% |
| Saturated 14g | 47% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 100mg | 18% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 0.53mg | 3% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.87ug | 36% |
| Vitamin C 1.29mg | 1% |
| Vitamin E 0.50mg | 3% |
| Vitamin K 1.86ug | 2% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 0.92mg | 8% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 420mg | 12% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 1.47mg | 13% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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