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Caramel Pecan Cheesecake

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This Caramel Pecan Cheesecake features a chocolatey Oreo crust, a smooth cream cheese filling, and ribbons of sticky caramel. Perfect for special occasions!

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 prepare a 9-inch springform pan by wrapping it in aluminum foil.
  2. Pulse the Oreos in a food processor until finely ground. Mix with melted butter and press into the pan. Pre-bake for 10 minutes.
  3. In a large bowl, beat softened cream cheese and brown sugar until smooth. Mix in sour cream, vanilla extract, and lemon juice (if using). Add eggs one at a time, mixing gently.
  4. Pour half of the cheesecake filling over the crust. Drizzle with caramel sauce and swirl. Pour remaining filling on top.
  5. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan to create a water bath. Bake for 55-70 minutes.
  6. Turn off the oven, crack the door, and cool cheesecake inside for 1 hour. Then refrigerate for at least 4 hours.
  7. Melt semi-sweet chocolate and drizzle over the cheesecake. Top with chopped pecans and drizzled caramel. Optional: sprinkle with flaky sea salt.

Notes

Use room temperature cream cheese for a lump-free filling. Cool the cheesecake slowly to avoid cracks.

Nutrition

Keywords: caramel, cheesecake, pecan, dessert, Oreo

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