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Caramel Pecan Cheesecake

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A silky, decadent dessert featuring rich cream cheese, toasty pecans, and sweet caramel over a chocolate Oreo crust.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Total Time: 360 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 22 regular Oreo cookies, crushed
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup chopped pecan halves or chocolate chips
  • 32 ounces full-fat cream cheese, softened
  • 1 cup brown sugar
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional)
  • 3 large eggs
  • 1/4 cup caramel sauce
  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup caramel sauce for topping
  • Flaky sea salt (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and wrap a 9-inch springform pan with aluminum foil.
  2. Pulse the Oreo cookies in a food processor until finely ground, then combine with melted butter and press into the pan. Pre-bake for 10 minutes.
  3. Beat the cream cheese and brown sugar until smooth, then mix in sour cream, vanilla, and lemon juice if using. Add eggs one at a time, mixing gently.
  4. Pour half of the batter into the crust, drizzle with caramel sauce, swirl, and add the remaining batter.
  5. Place the pan in a larger roasting pan, fill with hot water, and bake for 55 to 70 minutes until the center wobbles slightly.
  6. Cool the cheesecake in the oven with the door slightly open for 1 hour, then to room temperature before refrigerating for at least 4 hours.
  7. Refrigerate overnight if possible, then drizzle with melted chocolate and caramel, sprinkle with pecans and sea salt before serving.

Notes

For a nutty flavor, substitute chocolate chips with chopped pecans. Ensure to cool cheesecake gradually to prevent cracking.

Nutrition

Find it online: https://daytasty.com/caramel-pecan-cheesecake/