Herb-Roasted Chicken with Potatoes and Carrots
A rich and creamy cheesecake layered over a buttery cookie crust, topped with golden caramel and crunchy toasted pecans—a perfect dessert for any celebration.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 1/2 cups graham cracker or shortbread cookie crumbs
- 1/4 cup brown sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup caramel sauce (homemade or store-bought)
- 1 cup toasted pecans, chopped
- Crushed cookies, for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a springform pan with parchment paper and grease the sides.
- Mix cookie crumbs, melted butter, and brown sugar. Press into pan to form crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract until fully combined.
- Pour filling over cooled crust and smooth the top.
- Place pan in a water bath and bake for 55–65 minutes, or until center is just set.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with caramel sauce, chopped toasted pecans, and crushed cookies.
Notes
- Use full-fat cream cheese for best texture.
- A water bath helps prevent cracks and promotes even baking.
- For clean slices, use a hot, damp knife and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 340mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg