Did you know there are men that use Pinterest? There are. I’m one of them! I was browsing one day when I came across this recipe. My first thought was, “That looks delicious. I should surprise my wife with that one.”
So I did. I surprised my wife with this one. I figured out what ingredients we already had and what I needed to buy. I left work a little early one day and made a stop at the grocery store on my way home, no one the wiser. My timing was perfect because my wife went out to a friend’s baby shower that very night. I put our girls to bed and threw together this cheesecake.
I had hoped to finish it and have it chilling in the refrigerator before my wife got home, but I did not have quite enough time. It was still baking when she walked in so I had to spill the beans. But still, she was so surprised!
I suspect this recipe was originally part of a Kraft-sponsored contest or something, because the ingredients list specified exactly which brand of graham crackers, pecans, cream cheese, and caramel to buy. But don’t worry, brand names are not necessary to make this cheesecake delicious.
Caramel Pecan Cheesecake
- 1½ cups graham cracker crumbs
- 1 cup coarsely chopped pecans, divided
- 2 tablespoons granulated sugar
- ¼ cup unsalted butter, melted
- 4 8-oz packages cream cheese, softened
- 1 cup firmly packed brown sugar
- 2 tablespoons flour
- 1 tablespoon vanilla extract
- ½ cup sour cream
- 3 eggs
- 1 14-oz bag square caramel candies, divided [I used Kraft Caramels]
- 2 tablespoons water, divided
Mix crumbs, ½ cup pecans, granulated sugar, and butter. Line 13×9-inch baking pan with foil. Press crumbs firmly onto bottom of pan. Bake at 350℉ for 10 minutes.
Beat cream cheese, brown sugar, flour, and vanilla extract with electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
Bake at 350℉ for 40 minutes or until center is almost set.
Sprinkle cheesecake with remaining ½ cup pecans. Refrigerate four hours or overnight.
Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute. Drizzle over cheesecake. Cut into 32 pieces.