The Pioneer Woman Tasty Kitchen
Profile Photo

Caramel Cheesecake with Honey-Roasted Pecans

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A rich and tasty treat.

Ingredients

  • FOR THE CRUST:
  • 10 whole Graham Crackers
  • 1 Tablespoon Sugar
  • 6 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • 4 packages Reduced Fat Cream Cheese, Softened, 8 Ounce Packages
  • 1-½ cup Sugar
  • ¼ cups All-purpose Flour
  • 5 whole Eggs
  • 2 cups Fat Free Sour Cream
  • ¼ cups Milk
  • 1 Tablespoon Vanilla Extract
  • FOR THE CARAMEL TOPPING:
  • 1 cup Sugar
  • ¼ cups Water
  • 1 cup Heavy Whipping Cream
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • FOR THE HONEY ROASTED PECANS:
  • 1 Tablespoon Honey
  • 1 Tablespoon Brown Sugar
  • 1 pinch Salt
  • 15 whole Pecan Halves (or A Few More If Desired)

Preparation

For the crust:
Spray a springform pan with cooking spray, coating the bottom and sides very well.

Using a food processor, combine graham crackers and sugar. Pulse until crumbled. Add melted butter and pulse until crust mixture holds together. Pour the mixture into the springform pan and press into the bottom evenly. Refrigerate for 30 minutes.

For the cheesecake filling:
Preheat oven to 325 F.

In a large bowl, combine cream cheese and sugar. Beat until smooth. Add flour, then add the eggs one at a time. Beat until fully incorporated. Beat in sour cream, milk and vanilla extract.

Pour mixture into the crust. Bake in the preheated oven for 75-80 minutes. The center should be slightly “jiggly,” but not overly jiggly. When done, remove it from the oven and let it rest for 10 minutes. Then run a thin, greased knife along the edges of the pan to loosen cake. Let it cool to room temperature. Once cooled, transfer to the fridge to set for 4 hours (best overnight).

For the caramel topping:
Heat a saucepan over medium heat. Add sugar and water. Continuously stir until sugar is completely melted. Then cook for about 15 minutes more without stirring until sugar is golden brown (carefully watch to make sure that it doesn’t burn). Once the mixture is golden brown, reduce heat to low and slowly add heavy cream. Stir until sugar mixture is completely melted and smooth.

Increase heat to medium. Continuously stir until mixture turns into an slightly dark amber color (occasionally taste for signs of burning, reduce heat slightly if you are worried). Remove pan from heat. Add butter and vanilla. Stir until fully incorporated. Set aside and allow it to cool to room temperature.

For the Honey-Roasted Pecans:
Preheat oven to 350 F. Cover a baking sheet with foil and spray the foil with cooking spray. In a small bowl, mix honey, brown sugar and salt together. Add pecans and coat well. Spread pecans out evenly on the baking sheet. Bake for 8-12 minutes or until lightly roasted and fragrant. Remove from the oven and let cool.

Once cheesecake has completely set, carefully remove the springform pan. Spread caramel evenly over the top and sides of the cheesecake. Top with pecans. Place back into the fridge until ready to serve.

Adapted from Homemade By Holman.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy