Caramel Pecan Cheesecake

A delicious caramel pecan cheesecake recipe with a biscoff cookie crust, cream cheese filling, and salted caramel topping.

By @emijujuu

Original recipe source

Cook time: 480 minutes

Servings: 8

Ingredients

• 38 pieces biscoff cookies
• 0.5 cup pecans
• 6 tbsp unsalted butter
• 24 oz cream cheese
• 1 cup sugar
• 2 tbsp ap flour
• 1 tbsp vanilla
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.25 cup heavy cream
• 0.25 cup sour cream or greek yogurt
• 3 pieces eggs
• 0.75 cup sugar
• 0.67 cup heavy cream
• 0.25 cup unsalted butter
• 0.5 tsp salt
• 1 as needed pecans
• 1 as needed flakey salt

Instructions

1. Finely chop the biscoff cookies and pecans using a food processor.
2. Pour the melted butter into the food processor and mix well with the chopped cookies and pecans.
3. Press the mixture into a 9 inch springform pan and bake at 350 degrees for 10 minutes. After baking, let it cool and reduce the oven temperature to 325 degrees.
4. Beat the cream cheese and sugar until smooth.
5. Add in the flour, salt, spices, heavy cream, and vanilla to the cream cheese mixture and mix.
6. Add in the sour cream and gently mix. Then add in one egg at a time, folding gently to combine.
7. Pour the mixture into the pre-baked warm crust and put it into a water bath. Bake at 325 degrees for 65-75 minutes or until the edges are set and the middle is a bit jiggly.
8. Turn the oven off and with the door closed, let the cheesecake sit for 30-35 minutes. Then crack open the oven door a bit and let cool 20 more minutes. After cooling, when it's closer to room temperature, put in the fridge for at least 6 hours or overnight.
9. Melt sugar over medium heat until it turns an amber color. Then stir in the room temperature butter and once melted, slowly whisk in the heavy cream. Remove from heat and add in salt. Let cool.
10. Toast some pecans and once cooled, add on top of the cheesecake. Then pour the cooled caramel. Top with flakey salt.