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Caramel Pecan Cheesecake

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A decadent balance of crunchy Oreo crust, silky cream cheese filling, ribbons of caramel, and a glossy chocolate finish, perfect for any celebration.

Ingredients

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  • 22 regular Oreo cookies, crushed
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup chopped pecan halves or chocolate chips
  • 32 ounces full-fat cream cheese, softened
  • 1 cup brown sugar
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional)
  • 3 large eggs
  • 1/4 cup caramel sauce
  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup caramel sauce for topping
  • Flaky sea salt (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Wrap the outside of a 9-inch springform pan tightly in aluminum foil.
  2. Combine the crushed Oreo cookies with the melted butter until evenly moistened, then press into the springform pan. Pre-bake the crust for 10 minutes.
  3. Beat the softened cream cheese with the brown sugar until smooth. Mix in the sour cream, vanilla extract, and lemon juice if using. Add the eggs one at a time.
  4. Pour half of the cheesecake batter into the pre-baked crust, drizzle with 1/4 cup caramel sauce, and swirl gently. Add the remaining batter on top.
  5. Place the springform pan inside a larger roasting pan and pour hot water until halfway up the sides. Bake for 55 to 70 minutes.
  6. Turn off the oven and let the cheesecake cool with the door ajar for 30 minutes. Refrigerate for at least 4 hours or overnight.
  7. Melt the chocolate and drizzle it over the cheesecake. Top with chopped pecans and the remaining caramel sauce, sprinkle with sea salt if using, and chill briefly to set.

Notes

To prevent cracks, bake in a water bath and cool slowly with the oven door ajar. Use a hot knife for clean slices.

Nutrition

Keywords: cheesecake, caramel pecan, dessert, holiday dessert, Oreo crust

Find it online: https://recipehappy.com/caramel-pecan-cheesecake/