Recipe: Easy Caramel Pecan Cheesecake

By Stacey LittleSouthern Bite

I am so excited to share this recipe with y’all. It is amazing, and amazingly easy. Cheesecake recipes can often be fussy with water baths and the like, but this one doesn’t call for any of that. But first, let me take you on a little trip…

Last fall, I had the amazing opportunity to take a trip with the National Pecan Shellers Association to be a part of the pecan harvest in Albany, Georgia. Pecans are something I know. My grandparents have lived in a pecan orchard for my entire life. When I create recipes that involve nuts, I almost always use pecans. They’re easy, versatile and delicious. While I admittedly learned a lot about harvesting, processing and packaging pecans on an enormous scale, the thing that I took away from that trip was a connection to a delightful family named the Willsons. They own Sunnyland Farms in Albany and have been providing the country with the highest quality pecans, candies, and baked goods since 1948. There’s plenty I could say about this amazing family-owned business, but this probably says it better than I can:

Not only can you order the best pecans, but some of the most amazing candies, cakes and gift baskets you can find anywhere. I can still remember the smell of the candy kitchen when we walked in. Amazing!All that said, Sunnyland has become my source for the highest quality pecans. I used them in this cheesecake because despite it being easy, it’s something I wanted the best ingredients for. Now, I’ll admit pecans can be a premium ingredient, but nothing replaces the flavor of pecans. And like I always tell folks, when you’re on a budget, look for recipes that use pecan pieces rather than halves. They’re more affordable and work just the same in most cases. There’s no reason to buy the more expensive halves only to chop them up for your recipe. This recipe calls for halves on the top, because they’re prettier, but I promise you large pieces will work just as well.

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