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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Caramel Pecan Cheesecake

Prep Time

30 mins

Cook Time

1 hr 15 mins

Chill Time:

2 hrs

Total Time

1 hr 45 mins

 

This caramel pecan cheesecake is so rich and creamy, with a wonderfully nutty, toasty flavor from the pecans, brown sugar, and caramel.

Course: Dessert

Cuisine: American

Keyword: caramel pecan cheesecake

Servings: 10 servings

Calories: 664 kcal

Ingredients

For the crust

• 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

For the filling

• 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

For the garnishes

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

US Customary - Metric

Instructions

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

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

Caramel Pecan Cheesecake

Amount Per Serving

Calories 664 Calories from Fat 513

% Daily Value*

Total Fat 57g 88%

Saturated Fat 28g 140%

Cholesterol 416mg 139%

Sodium 1947mg 81%

Potassium 261mg 7%

Total Carbohydrates 54g 18%

Dietary Fiber 1g 4%

Sugars 46g

Protein 10g 20%

Vitamin A 32.4%

Calcium 14.8%

Iron 9.4%

* Percent Daily Values are based on a 2000 calorie diet.