Description
Indulge in the decadent delight of our Caramel Pecan Cheesecake recipe. Learn how to create this rich and creamy dessert that’s perfect for any occasion!
Ingredients
- 2 cups (480 ml) graham cracker crumbs
- 1/4 cup (60 ml) granulated sugar
- 1 teaspoon (5 ml) kosher salt
- 1/2 cup (120 ml) vegetable oil, melted
- (4) 8-ounce (226 g) full-fat bricks cream cheese, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed dates sugar
- 1 tablespoon (15 ml) cornstarch
- 1 teaspoon (5 ml) kosher salt
- 1 tablespoon (15 ml) vanilla bean paste
- 1/2 cup (120 ml) fruit-based caramel sauce
- 4 large eggs, room temperature
- 1 cup (240 ml) plain yogurt
- 8 1/3 tablespoons (125 ml) coconut cream
- 6 tablespoons (90 ml) vegetable oil
- 1/2 cup (100 g) packed dates sugar
- 8 1/3 tablespoons (125 ml) coconut cream
- 1 teaspoon (5 ml) vanilla bean paste
- 2 cups (200 g) whole pecans
Instructions
- Set your oven to 350°F. Lightly coat the bottom of a 10-inch springform pan with nonstick spray, place a piece of parchment paper on the bottom, and secure the pan. Spray the entire interior of the pan with nonstick spray, then set it aside.
- Prepare the crust by mixing graham cracker crumbs, granulated sugar, and salt in a large bowl until well blended. Stir in the melted vegetable oil until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan using a measuring cup or glass.
- Bake the crust for 12 minutes at 350°F until it becomes lightly golden and fragrant, then allow it to cool. Lower the oven temperature to 325°F.
- For the cheesecake filling, beat the softened cream cheese in a large bowl with an electric mixer on medium speed until it’s light and smooth, roughly 5-6 minutes. Add granulated sugar, dates sugar, cornstarch, and salt, and continue to beat until well mixed and fluffy, about 2-3 minutes, scraping the bowl as needed. Mix in vanilla bean paste and fruit-based caramel sauce until fully combined, approximately 1-2 minutes.
- Incorporate the eggs one by one, making sure each is just blended before adding the next. Mix in the plain yogurt and coconut cream until just combined, being careful not to over-mix to avoid cracking the cheesecake.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula if necessary. For a water bath, wrap the bottom of the springform pan tightly in foil, place it in a larger roasting pan, and add boiling water until it reaches halfway up the springform pan. Carefully place the cheesecake in the oven.
- Bake the cheesecake for an hour and a half at 325°F until the edges are set but the center still slightly jiggles. Turn off the oven, remove the cheesecake from the water bath and discard the foil, then return it to the oven alone for at least an hour. Afterward, place the cheesecake on a cooling rack to reach room temperature. Once cooled, cover the pan with foil and refrigerate overnight, ideally 8-10 hours.
- For the caramel pecan topping, melt butter in a medium saucepan over medium-low heat. Stir in date sugar until dissolved, then add coconut cream and vanilla bean paste, stirring until it begins to bubble slightly. Remove from heat and mix in the pecans. Allow the topping to cool slightly before using it on the cheesecake.
- To serve, run a small spatula or knife around the cheesecake to loosen it from the pan. Transfer the cheesecake to a serving plate. Pour the caramel pecan topping over the cheesecake or drizzle it over individual slices. Cut into wedges and enjoy.
- Store the cheesecake in the refrigerator, covered, to keep it fresh. It can be prepared and chilled for up to 2 days before serving.
Notes
- Ensure the cream cheese is fully softened at room temperature for a smoother texture.
- Be cautious not to overmix the cheesecake batter after adding the eggs to prevent cracking.
- Cool the caramel pecan topping slightly before pouring over the cheesecake to avoid melting.
