Clocks have been set back an hour this past weekend and I am thrilled to have that extra hour to use! But along with that extra hour is having to deal with shorter days, early nights, the winter weather and low temperature.
But on the contrary the past week’s weather here has been absolutely spectacular, I can hardly believe that Thanksgiving is merely 3 weeks away ! But it has allowed me to wear a pair of jeans with open-toed shoes, and maybe a light sweater in the early mornings and evenings – which I LOVE.
Which brings me to….For today post instead of heavy appetizers and entree, I decided to change the pace and lighten up the meal with a cheese course, you do not need to guess twice, choice fell on the Cheesecake! Cheesecake is a dessert that everyone in my family loves. I turn to it for our annual gatherings more than any other sweet, and it never disappoints.
This pecan cheesecake bakes and slices like a dream, combines the irresistible flavors of cheesecake, a graham crackers crust, caramel and a pecan-like topping. Cutting into bars makes them easier to serve to a crowd than cake. I know your upcoming Thanksgiving feast would welcome its presence.
Ingredients
- Crust
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
- 3/4 cup graham cracker crumbs
- Cheesecake
- 8oz(1package)cream cheese,softened
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon caramel syrup
- Topping
- 1/4 cup chopped pecans
- caramel syrup
Instructions
- Preheat oven to 350 degrees.
- Stir together graham cracker crumbs, pecans, and butter.
- Press into the bottom of a foil lined and lightly greased 8x8-inch baking pan.
- Bake for 8 minutes. Remove from oven, and cool on a wire rack.
- In a large bowl, use and electric mixer to combine the cream cheese and sugar on medium speed until well-blended.
- Add the sour cream,egg, flour and vanilla. Mix well.
- Pour the filling over the crust and spread to make an even layer.
- Bake at 350 degrees for 35 minutes or until set.
- Remove from oven, and cool on a wire rack. Sprinkle pecans over cheesecake.
- Chill for at least 2 hours.
- Drizzle with caramel syrup over entire cheesecake and cut on individual pieces.
Caramel Pecan Cheesecake recipe it’s confusing. In your ingredients you only put 1 large eggs. Then in your direction you put that we will add sour cream, egg, flour and vanilla extract. then after mixing that you said add egg one a time so my question in this recipe how many eggs are needed?
Hi Melody,
I have omitted the entire line of text, recipe is now corrected.
Thanks for noticing that and please excuse me.
I hope you’ll like it:)
Where does the tablespoon of caramel syrup go in the cheesecake part?
Hi Linda,caramel syrup add in the mixture of the sour cream,egg, flour and vanilla and mix well.