This caramel cheesecake with a pecan crust is creamy and sweet, with a rich caramel taste and a satisfying crunch from the pecans. It’s a show stopper!
April happens to be National Pecan Month, which like many food holidays, has lent itself to providing inspiration for trying a new recipe.
To help with that inspiration, I used a collaborative Pinterest board as a way for people to Pin all the recipes they love using pecans.
And suggest they did!
People Pinned everything from pecan pie to a pear salad, and one I ended up drooling over the most was Just One Donna’s salted caramel cheesecake.
It’s a family favorite in her house, and I totally understand why after making my own version this weekend.
Creamy, sweet, rich caramel taste with a the crunch of pecan in the crust (I decided not to finely grind mine)—it’s a show stopper.
Interestingly, I’ve made lots of cheesecakes over the past few years and none of them followed the cooking methods of this one.
No water bath, no foil around the springform pan, and lots of fuss around the baking temps and times.
The taste is divine, despite the obvious crevices…
My cheesecake cooled too quickly because I didn’t let it rest in the oven for an hour after the third temperature reduction and baking time was complete.
I also didn’t let it sit at room temp for another hour after that.
Ten minutes on my counter and that puppy was directly in the fridge for its overnight cooling.
I got impatient, not gonna lie.
Which is why mine has those large cracks in it.
Taste was not marred at all, and the large cheesecake crevices actually lent themselves to wonderful valleys for the caramel sauce to sink into.
So, it was a happy mistake as a result of my impatience.
Here are some of the kitchen tools I use:
[i]For the crust:[/i]
[i]For the filling:[/i]