Pecan Caramel Cheesecake Recipe

This decadent cheesecake combines the rich, buttery flavor of pecans with the sweetness of caramel for an indulgent dessert.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

For the filling:

  • 32 ounces (four 8oz blocks) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans

For the caramel topping:

  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Instructions

Make the crust:

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes. Remove from oven and let cool completely.

Make the filling:

  1. In a large bowl, beat cream cheese with an electric mixer until smooth.
  2. Gradually add sugar, beating until well combined.
  3. Beat in vanilla extract.
  4. Add eggs, one at a time, beating well after each addition.
  5. Stir in flour and chopped pecans.
  6. Pour the filling over the cooled crust.

Bake the cheesecake:

  1. Place the springform pan in a large roasting pan.
  2. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. This will create a moist environment to help the cheesecake bake evenly.
  3. Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. This helps prevent cracking.
  5. Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, before serving.

Make the caramel topping:

  1. In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, and butter.
  2. Stir constantly until the mixture comes to a boil.
  3. Reduce heat to low and simmer for 10-15 minutes, or until the caramel thickens.
  4. Remove from heat and stir in vanilla extract.
  5. Let cool slightly before drizzling over the cooled cheesecake.

Serve the Pecan Caramel Cheesecake with a dollop of whipped cream, if desired.

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