Description

Indulge in a rich and creamy Pecan Caramel Cheesecake featuring a buttery graham cracker and pecan crust, smooth caramel-infused cheesecake filling, and a luscious caramel whipped cream topping. Perfectly balanced with a touch of vanilla and drizzled with caramel and white chocolate sauces, this decadent dessert is ideal for special occasions or any time you crave a sweet treat.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/2 cup pecans
8 Tbsp butter, melted
1/2 tsp pure vanilla extract

Cheesecake Filling

2 8oz packages cream cheese, softened to room temperature
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1/3 cup Torani Caramel Sauce
2 Tbsp all purpose flour
2 Tbsp sour cream

Whipped Cream Topping

1/2 cup heavy whipping cream
2 Tbsp powdered sugar
2 Tbsp Torani Caramel Sauce
1/2 cup pecans, chopped
Torani Caramel Sauce, for drizzling
Torani White Chocolate Sauce, for drizzling

Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
Prepare Crust: In a food processor, combine graham cracker crumbs, pecans, melted butter, and vanilla extract until well mixed. Press the mixture firmly into a 9″ deep dish pie plate to form an even crust layer. Set aside.
Mix Cream Cheese and Sugar: Using a hand mixer or stand mixer, beat the softened cream cheese and brown sugar together until smooth and creamy.
Add Eggs: Add eggs one at a time to the cream cheese mixture, beating well after each addition to ensure full incorporation.
Incorporate Remaining Filling Ingredients: Add vanilla extract, Torani Caramel Sauce, flour, and sour cream to the mixture. Beat until all ingredients are fully combined and the batter is smooth.
Assemble Cheesecake: Pour the cheesecake filling evenly over the prepared crust, smoothing the surface with a spatula.
Bake: Place the cheesecake in the oven and bake for 28-32 minutes, or until the center sets but still slightly jiggles.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate until completely cold to set properly.
Make Whipped Cream: In a mixer, whip heavy cream until it begins to thicken. Add powdered sugar and Torani Caramel Sauce, then continue whipping until stiff peaks form.
Top Cheesecake: Spread the caramel whipped cream evenly over the chilled cheesecake surface.
Garnish: Sprinkle chopped pecans over the whipped cream. Drizzle Torani Caramel Sauce and Torani White Chocolate Sauce over each slice for decorative and flavor enhancements.
Store Leftovers: Refrigerate any leftovers promptly to maintain freshness.
Serve and Enjoy: Slice the cheesecake and serve chilled. Enjoy this rich, creamy, and nutty dessert!

Notes

Ensure cream cheese is at room temperature before mixing to avoid lumps.
You can substitute pecans with walnuts if desired.
For best results, use a deep dish pie plate to hold the filling securely.
If Torani sauces are unavailable, use any high-quality caramel and white chocolate sauces.
Allow the cheesecake to chill for at least 4 hours before serving for optimal texture.
Store leftovers covered in the refrigerator and consume within 3-4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pecan caramel cheesecake, caramel cheesecake recipe, pecan cheesecake, caramel dessert, creamy cheesecake, homemade cheesecake