Caramel Pecan Cheesecake
Let me tell you, some desserts just feel like a warm hug. This caramel pecan cheesecake is one of them!
I remember the first time I made it for a family get-together. The whole room went quiet, and then came the “oohs” and “aahs.”
It has a buttery crust, the creamiest filling, and a gooey caramel pecan topping that is just out of this world. It’s the perfect showstopper for any occasion.
Why You’ll Love Caramel Pecan Cheesecake
You are going to fall head over heels for this recipe, and here’s why. First, the textures are amazing. You get the crunchy graham cracker crust, a super silky cheesecake filling, and that sticky, sweet pecan topping. It’s a party in your mouth!
But you know the absolute BEST part? This is a no-water bath cheesecake! That’s right. You get a perfect, creamy result without any fuss. It’s my go-to for a stress-free dessert that always wows everyone.
Ingredients You’ll Need
Here are the simple things you’ll need to make this masterpiece. You can find the exact amounts on the recipe card below!
For the Crust
To make the perfect buttery base, we’ll crush some graham crackers and mix them with brown sugar and a hint of cinnamon. Melted butter is the magic ingredient that holds it all together, creating a perfectly crisp and flavorful crust foundation.
- Graham crackers
- Brown sugar
- Cinnamon
- Butter, melted
For the Cheesecake Filling
This is where the magic happens! I use full-fat cream cheese for that ultra-rich and creamy texture. Granulated sugar adds sweetness, while vanilla and sour cream give it that classic, tangy cheesecake flavor we all love. Eggs and cornstarch help it set perfectly.
- Cream cheese
- Granulated sugar
- Vanilla extract
- Kosher salt
- Sour cream
- Eggs
- Cornstarch
- Cinnamon
For the Pecan Topping Sauce
Get ready for the best part! We’ll make a dreamy caramel sauce by melting butter and brown sugar together. A splash of heavy cream makes it extra rich, while toasted pecans add a wonderful, nutty crunch. It’s a truly irresistible topping.
- Butter
- Brown sugar
- Kosher salt
- Vanilla extract
- Pecans
- Cinnamon
- Heavy cream
How to Make Caramel Pecan Cheesecake
Making this cheesecake is SO easy….Follow these easy steps, and you’ll have a perfect dessert.
Step 1: Make the Caramel Pecan Topping
First, let’s make that yummy topping so it’s ready to go. In a saucepan, melt ½ cup butter over medium heat. Stir in 1 cup brown sugar, salt, and cinnamon.
Let it bubble for 1-2 minutes, then remove from the heat. Stir in the vanilla, heavy cream, and 1 ½ cups pecans. Set this aside to cool down completely.
Step 2: Make the Cracker Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse 1 ½ cups of graham crackers into fine crumbs. If you don’t have a food processor, just put the crackers in a Ziplock bag and crush them with a rolling pin!
Mix the crumbs with ¼ cup brown sugar, ½ teaspoon cinnamon, and 6 tablespoons melted butter. Press this mixture firmly into the bottom of your 9-inch springform pan. Bake it for 10 minutes, then let it cool.
Step 3: Mix the Filling and Bake
In a large bowl, beat four 8-ounce blocks of softened cream cheese and 1 ½ cups sugar until smooth. Mix in 1 tablespoon vanilla extract, ½ teaspoon kosher salt, 1 cup sour cream, 2 tablespoons cornstarch, and ½ teaspoon cinnamon. Add 4 large eggs, one at a time, mixing on low speed with an electric hand mixer until each one is just combined. Don’t overmix!
After, pour the filling over your cooled crust. Bake at 350°F (175°C) for 15 minutes. Then, lower the oven to 250°F (120°C) and bake for 1hour.
Step 4: Cool, Release, and Serve
Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. Then, chill it in the fridge for at least 5 hours, or overnight.
Once chilled, run a thin knife around the edge to loosen it from the pan. Carefully remove the springform ring and pour the cooled caramel topping over the top.
Tips for the Best Caramel Pecan Cheesecake
Here are a few of my favorite tricks to make sure your cheesecake turns out perfect every single time!
- Room temp ingredients. I always use room temperature cream cheese and eggs. This helps your filling mix up smoothly without any lumps.
- Don’t overmix. When you add the eggs, mix on low speed. Overmixing can add too much air and cause cracks.
- Let it cool slowly. Cooling the cheesecake in the oven with the door cracked is a game-changer for a perfect, crack-free top.
- Use a springform pan. This special pan makes it so much easier to serve your cheesecake beautifully without breaking the crust.
- Toast your pecans. For extra nutty flavor, toast your pecans in a dry pan for a few minutes before adding them to the sauce.
- Be patient with chilling: I know it’s hard to wait, but chilling the cheesecake is so important! It needs time to set up completely.
Variations and Substitutions
Want to mix things up a bit? Here are some fun ideas to make this recipe your very own.
- Try a different nut. Don’t have pecans? Walnuts or almonds would also be delicious in the caramel topping.
- Use a chocolate crust. Swap the graham crackers for chocolate wafer cookies to make a rich, chocolatey base for your cheesecake.
- Add some chocolate chips. Fold a handful of mini chocolate chips into the cheesecake batter before baking for a chocolate caramel treat.
- Make it boozy. Add a tablespoon of bourbon or rum to the caramel sauce. It gives it a warm, complex flavor that’s perfect for adults.
- Go for a different spice. Try using a little bit of nutmeg or allspice along with the cinnamon for a warmer, spicier flavor profile.
Make-Ahead and Storage Tips
This is the perfect dessert to make ahead of time! You can bake the cheesecake a day or two before you plan to serve it. Just keep it covered in the refrigerator. I think it tastes even better the next day because the flavors have more time to meld together.
You can make the caramel pecan topping ahead of time, too. Just store it in an airtight container in the fridge and pour it over the cheesecake before you serve. Leftovers will keep in the fridge for up to 5 days.
Recipe FAQs
Can I make this cheesecake gluten-free?
Yes, you sure can! Just use your favorite gluten-free graham crackers or cookies for the crust. The rest of the ingredients are naturally gluten-free.
Do I have to use a springform pan?
It’s highly recommended! A 9-inch springform pan has removable sides, which makes it super easy to get your beautiful cheesecake out without breaking it.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle to it. It will continue to set as it cools down, so don’t overbake it.
What’s the secret to getting a clean slice?
For perfect slices, use a long, sharp knife. Dip the knife in hot water and wipe it clean between each cut. It works like a charm!
Can I freeze this cheesecake?
Absolutely! You can freeze the whole cheesecake or individual slices. Wrap it tightly in plastic wrap and then foil. It will last for up to a month in the freezer.
Can I make this recipe into cheesecake bars?
Yes! You can press the crust into a 9×13-inch baking pan and pour the filling over it. The baking time will be a little shorter, so start checking it around 35-40 minutes.
Caramel Pecan Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter (melted)
Cheesecake Filling
- 32 ounces cream cheese (softened)
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup sour cream at room temperature
- 4 large eggs at room temperature
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
Caramel Pecan Topping
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ½ cups pecans
- ½ teaspoon ground cinnamon
- ½ cup heavy cream
Instructions
Make the Topping
- In a saucepan over medium heat, melt butter. Stir in brown sugar, salt, and cinnamon.
- Let it bubble for 1 minute, then remove it from the heat. Stir in 1 tsp of vanilla, heavy cream, and pecans, then set aside to cool completely.
Make the Crust
- First, preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
- Pour in melted butter and stir until it looks like wet sand. Press this mixture firmly into a 9-inch springform pan and bake for 10 minutes.
Make the Cheesecake Filling & Bake
- In a large bowl, beat softened cream cheese and sugar until smooth. Mix in vanilla, salt, sour cream, cornstarch, and cinnamon.
- Add 4 eggs one at a time on low speed, mixing just until combined. Pour the filling over the cooled crust. Bake at 350°F for 15 minutes, then reduce the oven to 250°F and bake for another 1 hour until the center is almost set but still has a bit of a jiggle.
Cool and Serve
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. So, once it's cool, cover it loosely with plastic wrap or aluminum foil, and then pop it in the fridge to chill for at least 5 hours.
- Run a thin knife around the edge to loosen the cheesecake from the pan. Carefully remove the springform ring and pour the prepared caramel topping over the top before serving.
Notes
- Make sure your cream cheese is fully softened for a lump-free filling.
- Do not overmix the batter after adding the eggs to prevent cracks.
- Chilling the cheesecake overnight will give you the best flavor and texture.
- Store any leftover cheesecake covered in the refrigerator for up to 5 days.
- You can easily toast the pecans for a deeper, nuttier flavor.
