A classic Southern dessert that combines the richness of cheesecake with the nutty flavor of pecans
Ingredients
Scale:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
2 pounds cream cheese, softened
1/2 cup granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup caramel sauce
Instructions
Preheat your oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal.
In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened. Press the mixture into the prepared baking dish.
Bake the crust for 10-12 minutes, or until it's lightly browned. Let it cool completely.
In a large mixing bowl, beat the cream cheese until it's smooth. Add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the vanilla extract.
Stir in the chopped pecans. Pour the cheesecake mixture over the cooled crust.
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. Avoid overbaking, as this can cause the cheesecake to dry out.
While the cheesecake is baking, prepare the caramel sauce. You can use store-bought caramel sauce or make your own by melting 1/2 cup of sugar and 1/4 cup of heavy cream in a saucepan over medium heat, stirring constantly.
Once the cheesecake is done, let it cool in the pan for 10 minutes. Then, drizzle the caramel sauce over the top of the cheesecake and sprinkle with additional chopped pecans.
Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight.
