This Pecan Cheesecake with Caramel Topping is the ultimate dessert for pecan lovers! It features a buttery graham cracker crust, a rich and creamy cheesecake filling, and a deliciously sweet caramel pecan topping. The crunchy pecans combined with the smooth caramel create a perfect balance of textures, making each bite absolutely divine. Whether you’re preparing this for a special occasion or just treating yourself, this cheesecake is sure to impress.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (optional, for extra warmth)
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for stability)
- ½ teaspoon salt
For the Caramel Pecan Topping:
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 1 cup chopped pecans
Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or a flat-bottomed glass.
- Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and mix until fully incorporated.
- Blend in the sour cream, vanilla extract, flour, and salt.
- Add the eggs one at a time, mixing on low speed just until combined. Be careful not to overmix, as this can cause cracks in your cheesecake.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
- Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
- Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan. This water bath helps the cheesecake bake evenly and prevents cracks.
- Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours (preferably overnight) to allow it to fully set.
Step 4: Prepare the Caramel Pecan Topping
- In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir constantly until the mixture comes to a gentle boil.
- Reduce the heat to low and let it simmer for about 3–5 minutes until it thickens slightly.
- Remove from heat and stir in vanilla extract and chopped pecans.
- Let the caramel cool slightly before pouring over the chilled cheesecake.
Step 5: Serve & Enjoy
- Carefully remove the cheesecake from the springform pan.
- Pour the caramel pecan topping over the top, spreading evenly.
- Slice and serve chilled or at room temperature.
Serving Size & Calories:
- Serves: 10–12 slices
- Calories per slice: ~450–500 kcal (varies depending on portion size)
Tips for the Best Cheesecake:
✔ Use room temperature ingredients – This ensures a smooth batter without lumps.
✔ Avoid overmixing – Overbeating the batter can incorporate too much air, leading to cracks.
✔ Use a water bath – It helps the cheesecake bake gently and prevents it from drying out.
✔ Chill thoroughly – Letting the cheesecake set overnight improves its texture and flavor.
✔ Drizzle extra caramel when serving – If you love caramel, warm some up and drizzle it over individual slices!
This Pecan Cheesecake with Caramel Topping is a crowd-pleaser, perfect for family gatherings, Thanksgiving, or any special occasion. Enjoy!