Caramel Pecan Cheesecake

From Taste of Home

I created this creamy cheesecake using two favorites—caramel and pecans. It's a stunning cake that rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio

Total Time

Prep: 30 min. Bake: 1-1/4 hours + chilling

Makes

12 servings

Ingredients

• 2 cups crushed shortbread cookies
• 3 tablespoons butter, melted
• 1/4 cup plus 2 tablespoons all-purpose flour, divided
• 1 jar (12-1/4 ounces) caramel ice cream topping
• 1 cup chopped pecans, divided
• 5 packages (8 ounces each) cream cheese, softened
• 1-3/4 cups sugar
• 1-1/2 teaspoons vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 2 large egg yolks, room temperature, lightly beaten
• 1/3 cup heavy whipping cream

Sour Cream Topping:

• 2 cups sour cream
• 1/3 cup sugar

Directions

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
• Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
• In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes.
• For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts 

1 slice: 858 calories, 58g fat (31g saturated fat), 255mg cholesterol, 510mg sodium, 72g carbohydrate (37g sugars, 2g fiber), 14g protein. 

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• Peanut Butter Bundt Cake