Oh my goodness. This is such a wonderful cheesecake. The texture is super creamy and is topped with a lovely caramel and pecan topping. So rich but worth every lovely bite. Tastes even better than it looks!
- 1 graham cracker crust
- 2 (8 oz.) pkgs. cream cheese, softened
- Caramel ice cream sauce
- ½ c. chopped pecans (plus some pecan halves for the top)
- ½ c. sugar
- ½ c. sour cream
- 2 eggs
Preheat the oven to 350 degrees.
Place about ½ cup of caramel sauce in a bowl and stir in the pecans. Pour the coated pecans into the pie crust.
Beat the cream cheese, sugar, and vanilla together with an electric mixer on medium speed until well blended. This could take up to 2-3 minutes, depending on the mixer. Add in the sour cream and mix well. Add in the eggs, one at a time on low speed. Once mixed well, pour into the pie crust and bake for 45-55 minutes. Remove and allow to cool for 30 minutes and then refrigerate for at least 4 hours or overnight.
When ready to serve, place more pecans on top and drizzle on the caramel sauce.
Be sure to try my baked mini strawberry cheesecake recipe too.
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