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240 Min 240 Min
1 Portions 1 Portion
Medium level Medium level


    For crust:  

    2 cups ground vanilla crackers 

    1/4 cup sugar   

    1 tsp salt   

    1 stick of unsalted butter, melted + to grease springform pan    

    A big splash of Vainilla Molina 


    For filling:  

    4 8-ounce blocks cream cheese, softened at room temp 

    1/2 cup white sugar  

    1/2 cup packed brown sugar    

    1 tbsp cornstarch  

    1 tsp salt   

    A big splash of Vainilla Molina 

    1/2 cup caramel syrup   

    4 eggs, room temp 

    1 cup sour cream  

    1/3 cup whipping cream   


    Caramel pecan topping:  

    6 tbsp unsalted butter  

    1/2 cup packed brown sugar  

    1/3 cup whipping cream  

    A big splash of Vainilla Molina  

    2 cups whole pecans 




    1. Preheat oven to 325 °F / 163 °C.   

    2. Grease bottom and sides of a 9- or 10-inch springform pan with butter.  

    3. In a bowl, mix cookie crumbles with sugar and salt.   

    4. Add melted butter, Vainilla Molina and stir to combine.   

    5. Press mixture into pan using your hands to flatten.  

    6. Bake crust for at least 10 minutes.   

    7. Remove pan from oven and let cool completely.   



    1. In a bowl beat cream cheese on medium speed until silky smooth, about 5-6 minutes.   

    2. Reduce speed to low and add both sugars, cornstarch and salt.   

    3. Continue beating until fluffy, about 4-5 minutes.    

    4. Add the caramel and a splash of Vainilla Molina. 

    5. Add eggs and beat until well blended.  

    6. Add sour cream, heavy cream and continue beating until well blended.  

    7. Pour filling into mold with crust and use a spatula to smooth the top.  

    8. Gently tap pan to release air bubbles.   

    9. Bake for 1 hour and a half.   

    10. Turn off oven and leave cheesecake inside for at least 1 hour with the door slightly open.   

    11. Remove from oven and with a small spatula, run it around pan to loosen it and prevent it from sticking, but without removing it from springform pan.   

    12. Let cool for 1-2 hours in refrigerator.  

    13. Unmold and top with caramelized pecans.  


    Caramel pecans topping:  

    1. In a saucepan, melt butter over medium-low heat.   

    2. Add sugar and mix until all the sugar has melted.   

    3. Add heavy cream, Vainilla Molina and mix until mixture bubbles slightly.   

    4. Add pecans and mix until just combined.  

    5. Pour over cooled cheesecake and with the help of a wet knife, cut slices before the caramel hardens.  

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