Name: Caramel Pecan Cheesecake Recipe
Prep time: 90 min
Ingredients: 225 g 8oz biscuits/ graham crackers; 6 Tbsp 90g butter, melted; 4 cups 900g Cream cheese, full fat, room temperature; 1 cup 240g Sour cream; 1/4 cup 60ml Heavy cream; 4 Eggs; 225 g 1 cup + 2 Tbsp Sugar; 1 teaspoon Vanilla extract; 2 tablespoons 15g Cornstarch; 2 cups 200g Pecans; 1/2 teaspoon Cinnamon; 1/2 cup 100g Brown sugar; 4 tablespoons 60g Butter; 1/4 cup 60ml Heavy cream; 1 teaspoon Vanilla extract; Salt

Caramel Pecan Cheesecake Recipe

By David | Published: Jun 01, 2019 | Updated: Aug 19, 2024

5 from 7 votes

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This caramel pecan cheesecake is really creamy and rich, the caramel pecan topping is sweet and nutty. This cheesecake is combination of classic cheesecake and pecan pie, so if love pecans and cheesecakes you are going to love to love this cheesecake.

A creamy cheesecake topped with a generous layer of glazed, caramelized pecans sits on a dark surface, highlighting its rich texture and fine, golden crust.

Caramel Pecan Cheesecake Recipe

5 from 7 votes

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Prep Time 1 30

WORK TIME 20

DIFFICULTY Medium

Cuisine American

Servings yields

Ingredients

For the crust:

225 g 8oz biscuits/ graham crackers
6 Tbsp 90g butter, melted

For the filling:

4 cups 900g Cream cheese, full fat, room temperature
1 cup 240g Sour cream
¼ cup 60ml Heavy cream
4 Eggs
225 g 1 cup + 2 Tbsp Sugar
1 teaspoon Vanilla extract
2 tablespoons 15g Cornstarch

For the caramel pecan layer:

2 cups 200g Pecans
½ teaspoon Cinnamon
½ cup 100g Brown sugar
4 tablespoons 60g Butter
¼ cup 60ml Heavy cream
1 teaspoon Vanilla extract
Salt

Instructions

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DIRECTIONS
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 300°F (150°C).
4. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add cornstarch and beat until incorporated and smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat.
5. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
6. Make the filling: in a large pan over low heat melt the butter, salt and sugar. When melted and bubbly add heavy cream, cinnamon and pecans. Stir until well coated. Remove from heat, add vanilla extract, stir and let cool slightly, about 5-10 minutes.
7. Release chilled cheesecake from the pan and pour the topping over the cheesecake.

Notes:
- Make the topping just before serving.