Caramel Pecan Cheesecake
This caramel pecan cheesecake is so rich and creamy, with a wonderfully nutty, toasty flavor from the pecans, brown sugar, and caramel.
This is a sponsored post, written by me and created in partnership with KitchenAid. All opinions expressed herein are straight from my heart.
What can I say, I am just all about the caramel these days. And the cheesecake for that matter!
Last week I shared Caramel Apple Cupcakes, and Chocolate Caramel Chip Cheesecake.
I can’t help myself! Caramel just feels so right at this time of year. And cheesecake is about as awesome as it gets for a killer make-ahead dessert. And I think this caramel pecan cheesecake takes all of that, wraps it up, and ties it with a pretty bow.
Just look at how creamy that filling is! Ugh it’s seriously to die for. And it’s sweetened with brown sugar and real caramel sauce, so that toasty, warm flavor really comes through.
You can use any kind of caramel sauce you like, but I’m especially partial to this salted caramel sauce recipe. It’s made in around 15 minutes and the flavor cannot be beat. So buttery and rich!
All of this dreamy-ness sits on top of the crunchiest graham cracker pecan crust. If you have any of those homemade graham crackers laying around, this is the best possible way to use them up! And the added crunch from the toasted pecans is so spot on.
Just imagine a thick slice of this caramel pecan cheesecake, served alongside a hot cup of coffee, with the colorful leaves swirling all around in the brisk fall air outside your window.
Bliss!
More great fall recipes on my “Seasonal Recipes: Fall & Winter” Pinterest board!
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This caramel pecan cheesecake is so rich and creamy, with a wonderfully nutty, toasty flavor from the pecans, brown sugar, and caramel.
- 5 graham crackers
- 1/2 cup roughly chopped pecans
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese
- 3/4 cup brown sugar
- 1/8 teaspoon kosher salt
- 1/2 cup prepared caramel sauce
- 4 large eggs
- 1 large egg yolk
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1/2 cup salted caramel sauce
- 1/2 cup roughly chopped pecans
This cheesecake can be baked in any kind of oven. If your oven does not have a steam feature, just place the cheesecake pan in a larger baking dish, and pour hot water into the larger dish until it comes about an inch up the sides of the cheesecake pan.
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