Caramel pecan cheesecake is a luxurious dessert that marries velvety cheesecake with the rich sweetness of caramel and the crunchy warmth of toasted pecans. With a buttery cookie crust and golden caramel drizzle, it’s a show-stopping centerpiece for any celebration.
Why You’ll Love This Recipe
This cheesecake offers everything a dessert lover could want: smooth, creamy texture, deep caramel flavor, and satisfying nutty crunch. The balance of sweetness and saltiness from the caramel and pecans, along with the richness of the filling, makes it irresistible. Whether for holidays or dinner parties, it’s a guaranteed crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- Graham crackers or shortbread cookies, crushed
- Unsalted butter, melted
- Brown sugar
For the filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
For the topping:
- Caramel sauce (homemade or store-bought)
- Toasted pecans, chopped
- Crushed cookies (for garnish)
Directions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and grease the sides.
- Combine crushed cookies, melted butter, and brown sugar. Press into the pan to form an even crust. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Pour filling over the crust and smooth the top.
- Bake in a water bath for 55–65 minutes, or until center is set but slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Top with caramel sauce, toasted pecans, and cookie crumbles before serving.
Servings and timing
Serves: 10–12
Preparation time: 30 minutes
Baking time: 1 hour
Chilling time: 4 hours
Total time: about 6 hours
Variations
- Chocolate Swirl: Add melted chocolate to part of the batter and swirl before baking.
- Bourbon Caramel: Use bourbon in your caramel sauce for added depth.
- No-Bake Option: Use gelatin to set the cheesecake instead of baking.
- Mini Cheesecakes: Make in muffin tins for individual servings.
Storage/Reheating
Store in the refrigerator, tightly covered, for up to 5 days. Freeze whole or in slices for up to 1 month. Thaw in the fridge overnight. This dessert should be served chilled and does not require reheating.
FAQs
Can I use store-bought caramel?
Yes, high-quality store-bought caramel works well, but homemade offers a richer flavor.
How do I toast pecans?
Spread pecans on a baking sheet and toast at 350°F for 7–8 minutes, stirring once.
What if my cheesecake cracks?
Cracks can be covered with caramel and toppings—chilling and using a water bath help prevent them.
Can I make this without a water bath?
Yes, but the texture may be denser, and the risk of cracking is higher.
Is this cheesecake overly sweet?
No, the tanginess of cream cheese balances the sweetness of the caramel and pecans.
How do I cut clean slices?
Use a hot, damp knife and wipe it clean between each cut.
Can I make this in advance?
Yes, it’s best made a day ahead to allow flavors to develop and the cake to set fully.
Can I use low-fat cream cheese?
Full-fat is recommended for the best texture, but low-fat can be used with slightly less creaminess.
What kind of cookies work for the crust?
Graham crackers, shortbread, or even gingersnaps all make excellent crust options.
Can I use salted caramel?
Yes, salted caramel adds a wonderful depth and balances the sweetness of the cheesecake.
Conclusion
Caramel pecan cheesecake is a decadent dessert that combines smooth creaminess with caramelized richness and crunchy pecans. Whether served at a formal dinner or festive gathering, it brings elegance and indulgence to the table with minimal effort and maximum reward.