Caramel Pecan Cheesecake
richanddelish.com
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This caramel pecan cheesecake is made with a cinnamon crust, creamy cinnamon cheesecake filling, and a caramel pecan topping.
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Into a small to medium
mixing bowl
, add the graham crackers crumbs,
cinnamon
, and brown sugar.
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Add the melted butter. Mix with a spoon until the crumbs are coated with butter.
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Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
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Bake the crust in a 180c (350f) preheated oven for 5-8 minutes.
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In a big mixing bowl, add the room temperature cream cheese, sugar, cinnamon, sour cream and vanilla extract.
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Mix with an
electric hand mixer
until the cream cheese is creamy.
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Whisk the eggs with a fork, add them to the cream cheese batter, and mix until the mixture is creamy and smooth.
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Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
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Pour the cheesecake batter over the crust, and bake
in a 140c (280f) preheated oven for about an hour.
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Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform.
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Top the cheesecake with the pecan topping and spread it evenly with a spoon.
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