Caramel Pecan Cheesecake
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This Caramel Pecan Cheesecake is rich, creamy, and packed with the cozy flavors of toasted nuts, brown sugar, and caramel. Your family and friends will be begging you to make this again!
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- How To Make Caramel Pecan Cheesecake
- More Cheesecake Recipes
What can I say, I am just all about the caramel these days. And the cheesecake, for that matter!
Some of my favorites are my 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.
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 dreaminess sits on top of the crunchiest graham-cracker-pecan crust. If you have any of those homemade graham crackers lying around, this is the best possible way to use them up! And the added crunch from the toasted pecans is so spot on.
Here’s Why You’ll Love This Recipe
- Ultra-creamy texture: Baked gently for a smooth, silky filling that melts in your mouth.
- Nutty, buttery crust: A pecan-graham cracker base adds a deep, toasty flavor.
- Caramel in every layer: Swirled into the batter and drizzled on top for double the indulgence.
- Easy to make ahead: Chill it overnight and it’s ready to serve when you are.
- Perfect for special occasions: Beautiful presentation with almost no effort!
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list of amounts. Refer to that when you’re cooking.
For the crust:
- Graham crackers: Adds structure and a mild sweetness.
- Pecans: Toasty, buttery flavor that complements the caramel.
- Brown sugar: Deepens the flavor and sweetens the crust.
- Ground cinnamon: A warm note that ties all the flavors together.
- Kosher salt: Enhances every bite.
- Unsalted butter: Binds everything and brings rich flavor.
For the filling:
- Cream cheese: Full-fat for the creamiest texture.
- Brown sugar: Adds sweetness with a molasses-rich depth.
- Kosher salt: Balances the sweetness.
- Prepared caramel sauce: Brings a smooth, buttery sweetness into the batter.
- Large eggs + 1 egg yolk: Provide structure and richness.
- Heavy cream: Softens the filling and adds luscious creaminess.
- Vanilla extract: Rounds out the flavor with warm, floral notes.
For the garnishes:
- Salted caramel sauce: For a glossy, golden drizzle.
- Chopped pecans: Add crunch and visual appeal.
How To Make Caramel Pecan Cheesecake
Step 1: Prepare the crust
Preheat your oven to 400°F.
Mist an 8-inch round cake pan (3 inches tall) with nonstick spray and line the bottom with parchment.
In a food processor, combine the graham crackers, pecans, brown sugar, cinnamon, and salt. Pulse until finely ground.
Add the melted butter and process until the mixture resembles wet sand.
Press evenly into the bottom of your prepared pan. Set aside.
Step 2: Make the filling
In a stand mixer, beat the cream cheese, brown sugar, and salt on medium speed until smooth and lump-free. Mix in the caramel sauce until fully incorporated.
Add the eggs and yolk one at a time, mixing well after each addition and scraping the bowl. Stir in the cream and vanilla just until blended.
Pour the batter into your crust-lined pan.
Step 3: Bake the cheesecake
Fill your oven’s steam rack or a separate pan with 1 to 2 inches of very hot water and place it in the oven.
Bake at 400°F for 15 minutes, then reduce the temperature to 300°F and continue baking for 60 to 65 minutes.
The edges should be set, but the center will still jiggle slightly.
Step 4: Cool and chill
Turn the oven off and crack the door open with a wooden spoon. Let the cheesecake cool slowly in the oven for at least an hour.
Chill in the fridge for 2 hours (or overnight) before unmolding and slicing.
Step 5: Garnish and serve
Drizzle with salted caramel and sprinkle with chopped pecans just before serving.
Helpful Tips and Tricks
- Room temp ingredients: Make sure your cream cheese and eggs are at room temperature for a silky smooth filling.
- Don’t overmix: Overbeating can introduce air, leading to cracks.
- Use a water bath or steam: This helps the cheesecake bake evenly and stay moist.
- Cool gradually: Sudden temperature changes can cause cracking, so let it rest in the oven first.
- Wipe between slices: For clean cuts, wipe your knife with a warm, damp towel after each slice.
More Cheesecake Recipes
- Basque Cheesecake
- Strawberry Cheesecake
- Lemon Cheesecake
- No-Bake Chocolate Cheesecake
- No-Bake Cheesecake
- Caramel Cheesecake
- Red Velvet Cheesecake
- Pecan Pie Cheesecake
- White Chocolate Raspberry Cheesecake
Caramel Pecan Cheesecake
Ingredients
For the crust
- 5 graham crackers
- 1/2 cup (49.5 g) roughly chopped pecans
- 1/4 cup (55 g) brown sugar
- 1/2 teaspoon (0.5 teaspoon) ground cinnamon
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 5 tablespoons unsalted butter,, melted
For the filling
- 24 ounces (680.39 g) cream cheese
- 3/4 cup (165 g) brown sugar
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 1/2 cup (113 g) prepared caramel sauce
- 4 large eggs
- 1 large egg yolk
- 1/4 cup (59.5 g) heavy cream
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
For the garnishes
- 1/2 cup (113 g) salted caramel sauce
- 1/2 cup (49.5 g) roughly chopped pecans
Instructions
- Preheat the oven to 400° F.
- Mist an 8″ diameter by 3″ tall round cake pan with nonstick spray, and line it with parchment.
- Place the graham crackers, pecans, brown sugar, cinnamon, and salt in the bowl of the food processor and pulse to crush.
- Add the melted butter and process until combined.
- Transfer the mixture to the prepared pan, pressing the crumbs down in an even layer. Set aside.
- Place the cream cheese, brown sugar, and salt in the bowl of the stand mixer, and mix on medium speed until smooth.
- Add the caramel sauce and stir on medium speed until combined.
- Stir in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the cream and vanilla and stir just until incorporated.Transfer the mixture to the prepared pan.
- Pour very hot water into the oven's steam rack. If your oven doesn't have one, place a cake pan with 1-2" of water inside on a lower oven rack.
- Bake the cheesecake for 15 minutes at 400° F then lower the oven temperature to 300° F. Bake for another 60-65 minutes or until set around the edges but still slightly jiggly toward the center.
- Turn off the oven and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least 1 hour.
- Refrigerate 2 hours or overnight before removing from the pan and cutting into slices. Garnish with salted caramel sauce and chopped pecans.
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This is actually what I dream about. I mean, seriously, this cheesecake is perfection. Cannot wait to try it!