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Pecan Caramel Cheesecake

Irresistible Pecan Caramel Cheesecake You'll Crave Forever

Experience the indulgent flavors of Pecan Caramel Cheesecake, a rich and creamy dessert topped with crunchy pecans and decadent caramel.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • - Mixing bowl
  • 10-inch springform pan
  • - Saucepan
  • - Electric mixer

Ingredients
  

For the Crust

  • 2 cups Graham Cracker Crumbs
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter melted

For the Cheesecake Filling

  • 24 ounces Cream Cheese softened
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar packed
  • 1/4 cup Cornstarch
  • 1 tablespoon Vanilla Bean Paste
  • 1/2 cup Caramel Sauce store-bought works
  • 3 large Eggs
  • 1 cup Sour Cream or Greek yogurt
  • 1/2 cup Heavy Cream

For the Topping

  • 1 cup Pecans
  • 1/4 cup Unsalted Butter melted
  • 1/2 cup Brown Sugar
  • 1/4 cup Heavy Cream

Instructions
 

Prepare the Crust

  • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Stir in melted unsalted butter until everything is well combined. Press this mixture firmly into a lightly greased 10-inch springform pan. Bake at 350°F for 12 minutes, then set aside to cool.

Make the Filling

  • In a large bowl, beat the cream cheese until it's super smooth. Gradually add in the granulated sugar, brown sugar, cornstarch, and salt, mixing until fluffy. Integrate the vanilla bean paste and caramel sauce, ensuring it's thoroughly mixed in for a rich flavor.

Add Eggs & Creams

  • Carefully add the eggs one at a time, mixing well after each addition. Once combined, mix in the sour cream and heavy cream until the mixture is smooth and creamy.

Bake Cheesecake

  • Pour the creamy filling into your cooled crust. For an even bake, you can place the springform pan in a water bath if you like. Bake at 325°F for 1 hour and 30 minutes, or until the edges are set and the center has a slight jiggle.

Cool & Refrigerate

  • Once baked, turn off the oven and leave the cheesecake inside for an additional hour. After that, let it cool to room temperature before refrigerating it overnight to let the flavors meld beautifully.

Prepare Topping

  • In a saucepan, melt unsalted butter, then mix in brown sugar. Gradually add the heavy cream and pecans, stirring until well combined. Remove from heat and let cool slightly before pouring it over the chilled cheesecake.

Notes

Optional: Drizzle with extra caramel sauce for an indulgent final touch.
Keyword Caramel, Cheesecake, dessert, Pecan Caramel Cheesecake, Pecans, Rich Dessert