Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1 cup chopped pecans
1 cup caramel sauce (store-bought or homemade)
Whipped cream for topping
Whole pecans for garnish
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix well.
Add eggs one at a time, beating after each addition. Mix in sour cream and flour until just combined.
Fold in chopped pecans gently. Pour the cheesecake batter over the crust in the springform pan.
Bake for 55-60 minutes, or until the center is set and the top is lightly browned. Remove from the oven and let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Before serving, drizzle caramel sauce over the cheesecake and top with whipped cream and whole pecans.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including chilling time)
Kcal: 450 kcal | Servings: 12 servings
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