Did you know that April is National Pecan Month? Well it is, and although we could celebrate by snacking on a handful of pecans, topping a scoop of ice cream with a few, or by tossing a few toasted pecans into a salad, what better way to celebrate than with dessert. This delicious Baked Pecan Caramel Cheesecake recipe is the perfect way to celebrate.
- 6 sheets of Graham Crackers
- 1/2 cup chopped pecans
- 4 tbs of butter (softened)
- 2 tbs sugar
- 1 package (8oz) cream cheese (room temperature)
- 2 eggs (lightly beaten)
- 1 tsp vanilla essence
- 3/4 cup sugar
- 2/3 cup heavy whipping cream
- pinch of salt
- Evaporated milk
- Pecans (roughly chopped)
- Butter (melted) for greasing the pan
- Confectioner’s sugar
Note: You will need either mini individual springform pans or a mini cheesecake pan for this recipe.
Turn the oven onto 325F. Lightly grease the pans with the melted butter, making sure to brush up the sides of the pan.
Break the graham crackers into smaller pieces and pop into the food processor with the half cup of pecans, blend until you see fine crumbs. Add in the sugar and mix just for a few seconds more. Add the softened butter in small sections into the food processor and mix until you can see that the crumbs are sticking together a little. Press the mixture into the base of the pans.
Bake for 10 minutes. Set aside to cool. Turn the oven down to 300F.
Cream Cheese Filling: Cut the cream cheese into sections and blend in a bowl until smooth. Add in the sugar and blend again for just a few seconds. Add the vanilla, salt, and cream and mix until combined. Gradually add the eggs blending continually on low speed.
Pour the cheesecake filling over the graham cracker base until about 3/4 of the pan is full. Pop into the oven and bake for between 45-50 minutes. Check them to make sure that the outside is set, you will see that it has pulled away from the pan a little and will be the slightly browned. The inside may still be a little wobbly and look like it’s risen over the pan, but it’s okay, once you remove it from the oven it will settle.
Leave on the counter until cool then carefully remove from the cheesecakes from the pan. Transfer the cheesecakes onto parchment paper and into a container then refrigerate for a couple of hours before serving.
Roughly 10 minutes before serving you will need to roast the remaining pecans and make the caramel sauce. Leaving the oven at 300 degrees, roast the pecans on a baking sheet for approximately 8 minutes. Set aside to cool. On the stove-top in a small pan gradually melt the caramels and mix in a little evaporated milk. Continuing adding evaporated milk and stir until the caramel has reached the desired consistency.
Add the roasted pecans to the top of the cheesecakes and drizzle the caramel sauce over the top. Sift a little confectioner’s sugar over the top to finish it off.
Makes 4 mini cheesecakes
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