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!

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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.

Prep Time 30 minutes Cook Time 1 minute Total Time
Serves 8 to 10 servings     adjust servings

Ingredients

For the crust

• 5 graham crackers (77 grams)
• 1/2 cup (55 grams) roughly chopped pecans
• 1/4 cup (50 grams) brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 5 tablespoons (71 grams) unsalted butter, melted

For the filling

• 24 ounces (675 grams) cream cheese
• 3/4 cup (150 grams) brown sugar
• 1/8 teaspoon kosher salt
• 1/2 cup (135 grams) prepared caramel sauce
• 4 large eggs
• 1 large egg yolk
• 1/4 cup (62 milliliters) heavy cream
• 1 1/2 teaspoons vanilla extract

For the garnishes

• 1/2 cup salted caramel sauce
• 1/2 cup roughly chopped pecans

Instructions

1. Please visit KitchenAid’s blog, The Kitchenthusiast, for the full recipe instructions and step-by-step photo tutorial. 

by Allie {Baking A Moment}

Recipe Notes

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.

©Baking a Moment

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 752kcal Calories from fat 478
% Daily Value
Total Fat 53g	82%
Saturated Fat 25g	125%
Transfat 0g
Cholesterol 240mg	80%
Sodium 533mg	22%
Carbohydrate 63g	21%
Dietary Fiber 2g	8%
Sugars 30g
Protein 11g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

More great fall recipes on my “Seasonal Recipes: Fall & Winter” Pinterest board!

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