Caramel pecan cheesecake



Pie crust:

keto candy girl shortbread cookie mix



-2lbs cream cheese

-1 tsp vanilla extract

-1 cup sugar

-4 eggs-

2 tsp lemon juice 

-1/2 cup sour cream 


Caramel pecans:

1/3 cup sugar

1 cup heavy cream

6 tbsp salted butter

3/4 cup chopped pecans 



    1. Preheat oven to 350 degrees
    2. Follow instructions according to @ketocandygirl shortbread
    3. In a spring form pan, build you shortbread crust evenly on the bottom of the pan and set aside
    4. For cheesecake use a hand mixer/stand mixer and mix cream cheese, sugar, vanilla extract, lemon juice and sour cream together until smooth
    5. Add in egg one by one and continue to mix 
    6. Pour mixture on top of crust and with a water bath, bake for an hour and 15 mins 
    7. Let cool (or refrigerate over night)


    Caramel pecan instruction:

    1. Brown butter at medium 
    2. Once butter is browned and starts to boil add in heavy cream and sugar 
    3. Mix for a few seconds just to combine
    4. Let mixture come to a boil and tilt pan to make sure mixture doesn’t stick to the bottom
    5. Continue to let it simmer to low heat until it thickens up (it will thicken more when it’s off the heat)
    6. Add in pecans and mix 
    7. Pour caramel pecan on top of cheesecake and let it set
    8. Enjoy 

April-Lily Soria