Caramel and Pecans in My Cheesecake

Caramel and Pecans in My Cheesecake

It has been unusually hectic for me .... work, kid, home and then a week long (only??) trip to India. I could not do the Daring Bakers challenge last month so this month I was determined to find the time to do the it early. And I am so glad I did because this month's, Abbey's Infamous Cheesecake was a great challenge. It let me get creative with a beautiful recipe that came together so easy. All I had to do was to think of the kind of cheesecake I wanted to make.

I wanted to experiment with the crust and not make it entirely out of biscuits. Adding nuts to the base seemed like an interesting option. I also wanted caramel flavor in my cheesecake without it being to sweet. So I used the caramel syrup that would normally flavor my latte in the morning in the base and the chesecake batter. And that was it! A Caramel Pecan Cheesecake right after my own heart!!


  • 1 3/4 cups graham cracker crumbs
  • 1 cup ground pecans (toasted & ground to a medium-fine grind)
  • 1 stick / 4 oz butter, melted
  • 2 tbsp. / 24 g sugar
  • 1 tbsp. caramel flavor syrup
  • 3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
  • 1 cup / 210 g sugar
  • 3 large eggs
  • 1 cup / 8 oz heavy cream
  • 1 tbsp. lemon juice
  • 1 tbsp. vanilla extract
  • 2 tbsp caramel flavor syrup
  • Homemade caramel sauce & toasted pecan halves

  1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
  2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
  3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
  4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
  5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.
Caramel and Pecans in My Cheesecake Caramel and Pecans in My Cheesecake Reviewed by Wanni Arachchige Udara Madusanka Perera on November 06, 2021 Rating: 5


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