Description
Indulge in the decadent goodness of our Caramel Pecan Cheesecake recipe! Learn how to create a creamy, nutty dessert that will impress all your guests.
Ingredients
- – 9 full sheets of graham crackers crushed (about 240g)
- – 1/2 cup (60g) finely chopped pecans
- – 4 tablespoons (56g) beef fat, melted
- – 4 (8-ounce) packages cream cheese, softened
- – 1 1/4 cups (250g) firmly packed light brown sugar
- – 2 teaspoons (10 ml) vanilla extract
- – 4 eggs
- – 2 cups (240g) pecan halves
- – 4 tablespoons (56g) beef fat
- – 1/2 cup (100g) firmly packed light brown sugar
- – 2 tablespoons (30 ml) light corn syrup
- – 1/3 cup (80ml) coconut cream
Instructions
- ▢ Set your oven to 350°F and lightly coat a 9-inch springform pan with nonstick spray.
- ▢ Mix the crushed graham crackers, chopped pecans, and melted beef fat in a medium bowl. Spread this mixture evenly on the base of the springform pan, pressing it down to form a crust.
- ▢ In a stand mixer, or using a bowl and hand mixer, blend the softened cream cheese, light brown sugar, and vanilla extract until smooth. Add in the eggs and continue mixing until fully incorporated.
- ▢ Pour the cream cheese mixture over the crust, and tap the pan gently on the counter to eliminate any air bubbles.
- ▢ Bake for 40 to 50 minutes, or until the center is nearly set. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for about an hour. Take it out and let it cool completely before removing the springform pan’s outer ring. Chill in the refrigerator overnight, or for at least 3 hours if you’re in a hurry.
- ▢ For the topping, preheat the oven to 325°F and arrange the pecan halves on a baking sheet with a rim. Toast them for 7 to 10 minutes until you can smell their aroma. In a medium saucepan, combine the beef fat, light brown sugar, corn syrup, and coconut cream. Cook until it bubbles, then mix in the toasted pecans. Let it cool to room temperature before drizzling over the chilled cheesecake.
Notes
- Ensure the cream cheese is fully softened at room temperature to achieve a smooth and creamy cheesecake filling.
- Press the graham cracker crust firmly into the pan to create a sturdy base for the cheesecake.
- Allow the cheesecake to cool completely before chilling to ensure it sets properly and develops the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 30g
- Protein: 6g
Keywords: cheesecake crust, creamy filling, pecan topping, baked dessert, springform pan, graham cracker
