Cheesecake with Simple Caramel Sauce
This Cheesecake with Simple Caramel Sauce recipe is an excellent treat with a nutty aftertaste in the crust. Adding the golden caramel sauce to this dessert gives it a wonderful twist along with pecans and that's what makes it the best cheesecake recipe. When making the caramel syrup, always look for the amber color. Always use the ingredients at room temperature to get a smooth texture in the syrup. Don’t overcook it as caramel syrup tends to burn way too fast. For a cheesecake to have a smooth, lump-free texture, always remember to bring the cream cheese to room temperature. This helps in blending the remaining ingredients seamlessly and results in a smooth, satin cheesecake. Ensure that the springform pan you are using has a tight seal to hold the batter together, or you might end up with a mess in the oven. This easy cheesecake recipe is decadent and a perfect dessert for any occasion. Make this deliciousness today!
This is a printable recipe.
Graham Cracker & Pecan Crust:
1/2 cup butter, melted
1 1/2 cups graham crumbs
1/4 cup finely crushed toasted pecans
1/4 cup light brown sugar
1 egg yolk, beaten
1/2 tsp vanilla extract
16 oz. cream cheese, at room temperature
1 cup butter, at room temperature
1 cup granulated sugar
1 cup sour cream
2 Tablespoons corn starch
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon vanilla
1/2 cup toasted pecan halves
Preheat the oven to 375F.
Lightly grease a 9" or 11" springform pan with butter on the bottom and sides.
Melt the butter in a small saucepan over low heat. Shut off and set aside.
In a mixing bowl stir together the graham crumbs, toasted pecans and brown sugar.
Stir in the melted butter.
Stir in the egg yolk and the vanilla. Use your fingertips to rub the crust mixture together to be sure all the ingredients are evenly incorporated.
Press the crust into the springform pan.
Place into the preheated oven and bake 8-10 minutes. Remove and place onto a cooling rack.
Turn the oven down to 325F.
Place the cream cheese, butter and sugar into a large mixing bowl. Using an electric mixer, beat together on medium to high speed until light and fluffy.
Add the sour cream, cornstarch and vanilla and mix in until you have a creamy smooth mixture.
Pour the filling onto the crust.
Place into the oven and bake for 60 minutes.
Remove and place onto a cooling rack. The middle will be jiggly in the center when you remove it from the oven. Leave to set until it reaches room temperature then place it into the over overnight or for at least 6 hours before you slice it. Cover the pan with plastic wrap.
Place the sugar into a medium size saucepan. Add the water and cook over medium heat bringing to a rapid boil. Let it boil for about 10 minutes until it turns a golden amber color. It should read 350F on a candy thermomometer.
Carefully pour in the cream. It will bubble up like crazy so be sure you have chosen a deep saucepan for this.
Whisk the cream until the sauce comes together.
Turn off the heat and mix in the vanilla.
Let cool to room temperature before using. Sauce thickens up as it cools.
When you are ready to serve the cheesecake, remove the ring from the sides, drizzle the caramel sauce onto the cake top, garnish with toasted pecan halves, slice and serve.
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Nutrition Facts for: Cheesecake with Simple Caramel Sauce From Grandmother's Kitchen
Ingredients: Butter, graham crumbs, pecans, light brown sugar, egg, vanilla extract, cream cheese, granulated sugar, sour cream, corn starch, heavy cream.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 14 servings
* Per Serving:Calories 619, Calories from Fat 406, Total Fat 45.1g 69%, Saturated Fat 25.2g 126%, Cholesterol 125mg 42%, Sodium 340mg 14%, Potassium 109mg 3%, Carbohydrates 53.6g 18%, Dietary Fiber 1.6g 6%, Sugars 42.1g, Protein 5.1g, Vitamin A 27%,Vitamin C 1%, Calcium 7%, Iron 7%
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