Ingredients:
Crust:
2 cups (200g) crushed graham crackers (or digestive biscuits)
1/2 cup (115g) unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
3 packages (675g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
Caramel Topping:
1 cup (200g) granulated sugar
6 tablespoons (90g) cubed unsalted butter
1/2 cup (120 ml) heavy cream
1/4 teaspoon salt
Garnish:
1 1/2 cups (150g) walnut halves, toasted
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Instructions:
For the crust:
1. Preheat your oven to 175°C (350°F).
2. Combine the crushed graham crackers, sugar, and melted butter until well combined.
3. Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan.
4. Bake for 10 minutes, then let cool.
For the filling:
1. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in vanilla and heavy cream until fully combined.
4. Pour the filling over the cooled crust.
Baking:
1. Place the springform pan in a larger baking pan. Fill the larger pan with hot water to create a water bath (this helps prevent cracking). 2. Bake at 160°C (325°F) for 60-70 minutes, or until the center is slightly jiggly but set.
3. Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour.
4. Remove the cheesecake from the oven and refrigerate for at least 4 hours (preferably overnight).
For the caramel sauce:
1. In a saucepan over medium heat, melt the sugar until it turns amber.
2. Add the butter and stir until melted.
3. Slowly pour in the heavy cream while stirring (be careful, it may bubble up).
4. Add salt and mix. Let the caramel cool slightly.
To assemble:
1. Pour the caramel sauce over the cooled cheesecake.
2. Top with the toasted pecans.
3. Refrigerate for an additional 30 minutes to set before serving.
Enjoy your homemade pecan caramel cheesecake! Let me know if you need any more tips.