Caramel Pecan Cheesecake: A Decadent Fall Delight

This Caramel Pecan Cheesecake is a rich, indulgent dessert that combines the creamy texture of a classic baked cheesecake with the crunch of a toasted pecan biscuit base and the sweetness of a gooey brown sugar caramel topping. Each layer adds its own delicious complexity: the buttery biscuit crust, the ultra-creamy cheesecake center, and the irresistible caramel-pecan topping make this cheesecake a show-stopping dessert that’s perfect for fall or any special occasion.

Why You’ll Love This: You’ll love this cheesecake for its luxurious texture and decadent flavors. The contrast between the creamy cheesecake, crunchy pecan base, and sticky caramel topping creates a perfectly balanced dessert. The pecan biscuit base brings a warm, nutty crunch that pairs beautifully with the smooth cheesecake filling, while the caramel pecan topping adds just the right amount of sweetness and a satisfying finish. Plus, it’s customizable with dairy-free options, so everyone can enjoy!

Perfect Occasion: This cheesecake is perfect for fall gatherings, holiday dinners, or any special occasion when you want to impress your guests. It’s also a great dessert to make ahead, as it gets even better after chilling in the fridge overnight. Serve it as the centerpiece of your dessert table, and you’ll have everyone coming back for seconds.

Decoration Tips: For a beautiful presentation, consider drizzling extra caramel sauce over the top of the cheesecake just before serving. You can also sprinkle some extra toasted pecans for added texture and crunch. If you want to add a pop of color, garnish with a few fresh berries or a dusting of powdered sugar. Slice the cheesecake into neat wedges, and serve on a cake stand to showcase its delicious layers.

Ingredients:

For the Biscuit Base:

• 145 g biscuits (graham crackers, digestive biscuits, or ginger biscuits)
• 50 g pecans, toasted
• 90 g butter, melted (dairy-free or regular butter)

For the Cheesecake Layer:

• 450 g (16 oz) cream cheese, room temperature (dairy-free or regular)
• 180 g (3/4 cup) plain yogurt (dairy-free or regular)
• 150 g (2/3 cup) light brown sugar
• 1 tsp cinnamon powder
• 2 tsp vanilla extract
• 1/2 tsp salt
• 180 ml (3/4 cup) whipping cream (dairy-free or regular)
• 32 g (1/4 cup) cornstarch

For the Caramel Pecan Topping:

• 35 g (2 tbsp) butter
• 75 g (1/3 cup) light brown sugar
• 40 g (2 tbsp) corn syrup
• 15 ml (1 tbsp) whipping cream
• 100 g (1 cup) pecans, toasted

Instructions:

1. Prepare the Biscuit Base:
   • Finely crush the biscuits and toasted pecans in a food processor until you get a sandy texture.
   • Combine the crushed biscuit mixture with the melted butter and mix until it resembles wet sand.
   • Press the mixture into the bottom of an 8-inch springform pan, creating an even layer about 1/4 inch thick. Make sure to press it firmly on the bottom and slightly up the sides.
   • Place the pan in the fridge for 30 minutes to set.
2. Make the Cheesecake Layer:
   • Preheat your oven to 330°F (165°C). Place a tray with boiling water on the bottom rack of the oven to create steam.
   • In a large bowl, beat the softened cream cheese with an electric whisk or paddle attachment until smooth.
   • Add the brown sugar, vanilla extract, salt, and cinnamon, and mix until well combined.
   • Add the whipping cream and cornstarch, and continue mixing until the mixture is smooth and creamy.
   • Pour the cheesecake mixture into the prepared biscuit base and spread it evenly.
   • Bake for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
   • Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar. Once cooled, remove from the oven and let it cool completely at room temperature.
3. Prepare the Caramel Pecan Topping:
   • In a saucepan, combine butter, brown sugar, and corn syrup over medium heat. Bring to a simmer and let it boil for about a minute until the sugar dissolves completely.
   • Pour in the cream and boil for another 30 seconds.
   • Stir in the toasted pecans, then remove the mixture from the heat and let it cool completely.
4. Assemble the Cheesecake:
   • Once the cheesecake has fully cooled, spread the caramel pecan topping evenly over the top of the cheesecake.
   • Let the cheesecake set in the fridge for at least 4 hours, preferably overnight.
5. Serve and Enjoy:
   • When ready to serve, slice the cheesecake into wedges and enjoy the layers of crunchy, creamy, and caramel goodness.

Enjoy this indulgent Caramel Pecan Cheesecake, perfect for any occasion!