Introduction
The Caramel Pecan Pie Cheesecake is the perfect dessert for those who can’t decide between rich, creamy cheesecake and the irresistible crunch of a pecan pie. This dessert combines the best of both worlds: a buttery, crunchy pecan pie filling with a smooth, velvety cheesecake base, all topped with a luscious caramel sauce. It’s a show-stopping dessert, ideal for special occasions, or when you simply want to indulge in something truly decadent. Every bite is a perfect harmony of flavors and textures that will leave everyone asking for the recipe.
Ingredients:
For the Crust:
- 200 g graham cracker crumbs (or digestive biscuit crumbs)
- 50 g melted butter
- 1 tablespoon sugar
For the Cheesecake:
- 900 g cream cheese, softened
- 200 g sour cream
- 200 g granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Pecan Pie Layer:
- 200 g pecan halves
- 100 g brown sugar
- 100 g light corn syrup or golden syrup
- 50 g unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Sauce:
- 150 g brown sugar
- 75 g unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
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