Shelly's Recipe

Pecan and Salted Caramel Cheesecake

Category: Cheesecake

For the crust:
1 & 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons granulated sugar

For the filling:
32 ounces cream cheese, softened
1 cup granulated sugar
1 large egg yolk
3 large eggs
1 teaspoon vanilla extract

For the caramel:
1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup coarsely chopped pecans
1 large pinch sea salt


To make the crust:
Preheat the oven to 325. Butter the bottom and sides of a 9-inch springform pan.
Mix graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.

To make the filling:
Mix cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add eggs, one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave door slightly ajar, and let cheesecake cool completely.

To make the caramel:
Stir together sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat. Let boil until amber in color, about 3 minutes. Immediately stir in butter. Remove from heat and stir in cream. Set aside and let cool to room temperature.
Pour caramel over cooled cheesecake. Sprinkle with pecans and sea salt.