A delightful dessert that combines the richness of cheesecake with the crunch of pecans, all on a buttery graham cracker crust.
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 cup caramel sauce
Instructions
Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the prepared baking pan.
Bake the crust for 10-12 minutes, or until it is lightly browned. Let it cool completely.
In a large mixing bowl, beat the cream cheese until it is 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 and caramel sauce.
Pour the cheesecake batter into the cooled crust.
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
Let the cheesecake cool completely in the pan. Once cooled, refrigerate it for at least 4 hours or overnight.
Once the cheesecake is set, use the overhanging parchment paper or foil to lift it out of the pan and transfer it to a cutting board. Cut it into bars and serve.
