Homemade Cheesecake with Salted Caramel Pecan Topping
This homemade cheesecake is rich, creamy, and topped with a delicious salted caramel pecan sauce. The graham cracker crust pairs perfectly with the smooth filling, making it a dessert that everyone will love.
Ingredients
For the Crust:
- 2 cups graham crackers, crushed
- 1 stick butter, melted
- 6 tablespoons sugar
For the Cheesecake Filling:
- 4 bars (8 oz each) cream cheese, softened
- ¾ cup sugar
- 2 cans Eagle Brand milk
- 3 tablespoons flour
- 4 eggs
- 2 tablespoons lemon juice
- Dash of salt
- 1½ teaspoons vanilla extract
For the Topping:
- 1 cup sour cream
- 3 tablespoons powdered sugar
- 1 jar cherry pie filling (or caramel pecan topping)
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F.
- Mix crushed graham crackers, melted butter, and sugar.
- Press into the bottom of a greased and floured springform pan.
- Bake for 10 minutes, then set aside.
Step 2: Make the Cheesecake Filling
- Beat cream cheese with a mixer until fluffy.
- Add sugar, sweetened condensed milk, flour, eggs, lemon juice, salt, and vanilla. Mix until smooth.
- Pour over the baked crust.
Step 3: Bake the Cheesecake
- Bake at 325°F for 1 hour. Do not open the oven while baking.
- Remove from the oven and let sit for 5 minutes.
Step 4: Add the Topping
- Mix sour cream and powdered sugar.
- Spread over the warm cheesecake.
- Return to the oven with the heat turned off for 15 minutes.
Step 5: Cool & Serve
- Let the cheesecake cool completely before removing from the pan.
- Top with cherry pie filling or salted caramel pecan topping before serving.
Tips for the Best Cheesecake
✔ Room Temperature Ingredients: Helps create a smooth, lump-free batter.
✔ Don’t Overmix: Overbeating adds too much air, which can cause cracks.
✔ Cool Slowly: Letting it cool in the oven prevents sinking in the middle.
This cheesecake is creamy, rich, and perfect for any occasion. Whether you top it with cherry pie filling or salted caramel pecan sauce, it’s sure to be a crowd-pleaser!
Enjoy! 😊
