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Caramel Pecan Cheesecake

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A rich, crowd-pleasing dessert that combines creamy cheesecake with a crunchy Oreo crust, swirls of sticky caramel, and toasted pecans.

Ingredients

Scale
  • 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 the oven to 350°F (177°C) and prepare the springform pan with aluminum foil.
  2. In a food processor, finely grind the Oreo cookies and mix with melted butter. Press into the prepared springform pan and pre-bake for 10 minutes.
  3. Beat the cream cheese and brown sugar until smooth, then mix in sour cream, vanilla extract, and lemon juice. Add eggs one at a time while mixing gently.
  4. Pour half of the cheesecake batter over the crust, drizzle with caramel sauce, and swirl. Add remaining batter on top.
  5. Place the pan in a larger roasting pan and pour hot water into the roasting pan. Bake for 55 to 70 minutes.
  6. Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour in the oven.
  7. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  8. Once chilled, drizzle with melted chocolate, top with caramel sauce, pecans, and sea salt before serving.

Notes

Use room temperature ingredients for the best texture. Chill thoroughly for clean slices and store leftovers in the refrigerator.

Nutrition

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