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Caramel Pecan Cheesecake

C
Caramel Pecan Cheesecake Recipe Caramel Pecan Cheesecake Recipe

This creamy dessert carries “sweet and salty” to a new level of decadence.

At a glance

Prep
Bake
Total
Yield
12 servings

Nutrition information

Ingredients

Crust

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup pecan meal, almond flour or ground pecans or almonds
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, softened

Filling

  • 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 /4 teaspoon salt
  • 1/8 teaspoon Pralines and Cream Flavor, optional
  • 4 large eggs
  • 1/2 cup King Arthur Touch of Gold Caramel Sauce or your favorite
  • 1/2 cup cream or half & half

Crust

  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 1/4 ounces pecan meal, almond flour or ground pecans or almonds
  • 1 1/4 ounces sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 4 ounces unsalted butter, softened

Filling

  • 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
  • 11 1/4 ounces brown sugar
  • 2 teaspoons vanilla extract
  • 1 /4 teaspoon salt
  • 1/8 teaspoon Pralines and Cream Flavor, optional
  • 4 large eggs
  • 5 3/4 ounces King Arthur Touch of Gold Caramel Sauce or your favorite
  • 4 ounces cream or half & half

Crust

  • 120g King Arthur Unbleached All-Purpose Flour
  • 64g pecan meal, almond flour or ground pecans or almonds
  • 35g sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 113g unsalted butter, softened

Filling

  • 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
  • 319g brown sugar
  • 2 teaspoons vanilla extract
  • 1 /4 teaspoon salt
  • 1/8 teaspoon Pralines and Cream Flavor, optional
  • 4 large eggs
  • 163g King Arthur Touch of Gold Caramel Sauce or your favorite
  • 113g cream or half & half

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9″ springform pan.
  2. Mix the crust ingredients till crumbly. Press onto the bottom and 1″ up the sides of the prepared pan; prick with a fork.
  3. Bake the crust for 10 to 15 minutes, till light golden brown. Remove it from the oven; reduce oven temperature to 325°F.
  4. Mix the cream cheese, brown sugar, vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl.
  5. Add the eggs one at a time, scraping the bowl between additions.
  6. Stir in the caramel sauce and cream.
  7. Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set, and an instant-read thermometer inserted 2″ from the edge reads 170°F.
  8. Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour.
  9. Remove the cake from the oven, and cool it at room temperature for 1 hour.
  10. Refrigerate for 8 hours (or overnight) before serving.
  11. Yield: 12 servings.

Nutrition Information

  • Serving Size1 slice, 152g
  • Servings Per Batch12 servings
Amount Per Serving:
  • Calories569
  • Calories from Fat356
  • Total Fat40g
  • Saturated Fat21g
  • Trans Fat1g
  • Cholesterol170mg
  • Sodium383mg
  • Total Carbohydrate48g
  • Dietary Fiber1g
  • Sugars36g
  • Protein8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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