Go Back
Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

This caramel pecan cheesecake is the ultimate decadent dessert. It has a buttery graham cracker crust, a rich and creamy cheesecake filling, and is topped with a gooey, sweet caramel pecan sauce that is simply irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Servings 12
Calories 650 kcal

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.