When you're looking for THE perfect dessert, it doesn't get better than this Cinnabon Caramel Pecan Cheesecake! The combination of a rich, creamy cheesecake filling and a crunchy, sweet caramel and pecan topping is enough to make anyone's mouth water. Plus, it's easy to make and will impress any dinner guest!
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup caramel topping
- 1/2 cup finely chopped pecans
Instructions
- Preheat oven to 375°F. Grease a 9-inch springform pan.
- Unroll 1 pie crust and press into prepared pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Beat in melted butter, flour, and salt until blended. Spread mixture into prepared crust.
- In a small bowl, combine caramel topping and pecans. Sprinkle over cream cheese mixture. Unroll remaining pie crust over top. Bake 25 minutes or until golden brown.
- Cool on a wire rack. Refrigerate for at least 2 hours before serving.
Finally, you can enjoy your delicious Cinnabon Caramel Pecan Cheesecake! It's sure to be a hit with your family and friends. Enjoy!
