Brown Sugar Cheesecake With Caramel Pecan Topping

Brown Sugar Cheesecake With Caramel Pecan Topping

Diana Rattray

Ratings (12)
  • Total: 100 mins
  • Prep: 15 mins
  • Cook: 85 mins
  • Yield: 1 cheesecake (serves 8)
Nutritional Guidelines (per serving)
1014 Calories
75g Fat
77g Carbs
13g Protein
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Nutrition Facts
Servings: 1 cheesecake (serves 8)
Amount per serving
Calories 1014
% Daily Value*
Total Fat 75g 96%
Saturated Fat 38g 190%
Cholesterol 287mg 96%
Sodium 417mg 18%
Total Carbohydrate 77g 28%
Dietary Fiber 2g 7%
Protein 13g
Calcium 222mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Top this cheesecake with the delicious caramel pecan sauce, or serve it with a dollop of whipped cream. This is a fabulous cheesecake to bake for a special occasion or even if you're just feeling peckish after a long week. It'll make a fabulous dessert for a holiday menu, or take it to a potluck dinner or special event.

Ingredients

  • For the Crust:
  • 1 1/2 cups graham cracker crumbs (fine)
  • 1/3 cup pecans (finely chopped)
  • 5 tablespoons butter (melted)
  • 1 tablespoon brown sugar
  • For the Filling:
  • 3 packages cream cheese (softened; 8 ounces each)
  • 1 1/4 cups brown sugar (light or dark, packed)
  • 4 large eggs
  • 8 ounces sour cream
  • 2 teaspoons vanilla extract
  • For the Caramel Pecan Sauce:
  • 5 tablespoons butter
  • 3/4 cup pecan halves
  • 3/4 cup light brown sugar (packed)
  • 1 cup heavy cream

Steps to Make It

  1. Wrap the bottom of a 9-inch springform pan with 3 or 4 layers of heavy-duty foil.

  2. Combine the crust ingredients; pat into the springform pan, patting gently partway up the sides of the pan. Place in the refrigerator or freezer while you prepare the filling.

  3. Heat oven to 450 F.

  4. Beat cream cheese until smooth and fluffy; beat in brown sugar until light and well blended. Slowly beat in the eggs, then the sour cream and vanilla. Beat just until well blended.

  5. Pour into the prepared crust. Place the foil-wrapped pan in a large, shallow roasting pan. Place in the oven and add about 1/2 inch of hot water.

  6. Reduce heat to 325 F and bake for 45 to 55 minutes, until the cheesecake is firm around edges but still slightly jiggly in the center.

  7. Turn the oven off and leave the cheesecake in the oven for 30 minutes longer. Place the cheesecake on a rack to cool to room temperature. Remove the pan sides.

  8. Prepare the sauce.

  9. Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat.

  10. Cook, stirring until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved.

  11. Stir in the cream until well blended and heat through. Serve with bread pudding, cheesecake, or pound cake.

  12. Refrigerate leftover cheesecake and sauce. Warm the sauce slightly and thin as necessary with a little cream.