Caramel Pecan Cheesecake


For the Cheese Cake

9 full sheets of graham crackers crushed (about 1 1/2 cups crushed)

1/2 cup finely chopped pecans

4 tablespoons butter, melted

4 (8-ounce) packages cream cheese, softened

1 1/4 cups firmly packed coconut sugar

2 teaspoons vanilla extract

4 eggs

For the topping

2 cups pecan halves

4 tablespoons butter

1/2 cup firmly packed coconut sugar

1/3 cup heavy cream

For the Cheese Cake

Preheat oven to 350, then spray a 9" spring-form pan with cooking spray olive oil.

Mix crushed graham crackers, pecans and butter, then stir well.

Pour mixture into a spring-form pan and press firmly to create a crust.

Mix with hand mixer softened cream cheese, coconut sugar and vanilla.

Add eggs, one at a time and mix well.

Pour batter onto the crust, then lightly tap the pan on the counter to get air bubbles out.

Bake for 40 to 50 minutes, or until the center in almost completely set.

Cool and then refrigerate overnight to allow the cheesecake to firm up (or cool at least 3 hours).

To make the topping

Preheat oven to 325 and spread pecans on a rimmed baking sheet.

Bake for 7 to 10 minutes or until just fragrant.

In a saucepan, combine butter, coconut sugar and heavy cream.

Cook until bubbly, then stir in toasted pecans.

Cool to room temperature before pouring over the cooled cheesecake. Enjoy!
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