Description
Let me tell you about the time I combined my three dessert obsessions – pecans, caramel, and cheesecake – and accidentally made something that caused my brother-in-law (who normally “doesn’t do dessert”) to eat a second slice. This is basically what would happen if pecan pie and cheesecake had a baby and then covered it in homemade caramel sauce. It’s ridiculous in the best possible way, and while it takes a bit of time, NOTHING about it is actually difficult. Promise.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets, pulverized)
- 1/2 cup finely chopped pecans (toast them first for extra flavor!)
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon (the secret weapon)
- Pinch of salt (don’t skip this)
- 6 tablespoons butter, melted (salted or unsalted, whatever’s in your fridge)
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, COMPLETELY softened (seriously, leave them out for hours)
- 1 cup granulated sugar
- 3 large eggs, room temperature (cold eggs = lumpy cheesecake)
- 1/4 cup sour cream (full-fat, please and thank you)
- 2 teaspoons vanilla extract (the real stuff, not that artificial nonsense)
- 1 tablespoon all-purpose flour (prevents cracking)
- 1/4 teaspoon salt
For the Pecan Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, room temperature (IMPORTANT – cold cream + hot caramel = disaster)
- 4 tablespoons butter, cubed
- 1/2 teaspoon salt (or more if you’re into that sweet-salty vibe)
- 1 1/2 cups pecan halves, lightly toasted
- Optional but amazing: 1 tablespoon bourbon or dark rum