Easy Caramel Pecan Cheesecake
Dessert mashups are always fun, but this salty-sweet, creamy-crunchy Caramel Pecan Cheesecake recipe might just take the trophy. With just 20 minutes of prep, you can whip up this impressive make-ahead show-stopper. Perfect for holidays and dinner parties!
Imagine a caramel turtle candy, pecan pie, and classic cheesecake had a love triangle; this dreamy caramel pecan pie cheesecake would be the result. A smooth and tangy cream cheese filling is nestled into a buttery cookie crust then topped with sticky salted caramel and toasty nuts. My friends, this is a dessert that’s worthy of a standing ovation!
Ingredients & Substitutions
- Classic Cheesecake – You’ll start by following my foolproof cheesecake recipe before adding a nutty, caramelly crown.
- Pecans – I love the look of fancy pecan halves here, but you’re welcome to use chopped pecan pieces for a cheaper option.
- Cinnamon – Optional, but lovely for a bit of coziness.
- Brown Sugar, Butter & Heavy Cream – This trio combines to make a rich, viscous caramel sauce. No candy thermometer required!
- Vanilla Extract – You’re welcome to use an equal amount of vanilla paste or powder instead.
- Salt – Because the only thing better than caramel sauce is salted caramel. Use fine sea salt or kosher salt rather than bitter-tasting iodized salt.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Caramel Pecan Cheesecake
Watch the full video recipe to learn how to make the BEST Caramel Pecan Pie Cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
All About Pecans
Whether you call them “PEE-cans” or “puh-CAWNS,” these delicious nuts are worth celebrating. Pecans are native to North America, with the largest groves found in the southern United States and parts of Mexico. Today, most of the world’s pecans are still grown in the U.S., especially in Georgia, Texas, and New Mexico, where the warm climate and fertile soil help the trees thrive.
Flavor-wise, they’re rich and buttery with a subtle sweetness and an earthy, maple-like undertone. Toasted pecans taste deeper and nuttier, making them a fantastic pair for both caramel and cheesecake. They’re the star of classic treats like pecan pie bars and pralines. They also play supporting roles for treats like carrot cake, beehive cake, and maple cake.
When buying pecans, you’ll find several options: whole halves, chopped pieces, or even ground pecan meal. Raw pecans are perfect for baking when you want to control sweetness and texture, while roasted or candied pecans make excellent toppings.
Note that buying them shelled is convenient, but unshelled pecans often stay fresh longer if you don’t plan to use them right away. (This is beneficial, since they tend to go rancid more quickly than other nuts.) No matter which form you choose, store pecans in an airtight container in the refrigerator or freezer to preserve their delicate oils.
Optional Variations & Dietary Adaptations
- Gluten-Free – Swap in your favorite gluten-free cookies, graham crackers, or biscuits for a GF cheesecake crust.
- Dairy-Free – Vegan cream cheese, sour cream, butter, and heavy cream will bring all the decadent flavor without any unpleasant side effects.
- Different Nuts – Caramel and nuts play nicely, so feel free to shake things up. Peanuts, walnuts, hazelnuts, or sliced almonds would all be yummy!
- Extra Caramel – Swirl caramel sauce into the cheesecake before baking for added decadence.
- Shortcut – If you’re in a hurry, try using your favorite store-bought caramel sauce to cut back on prep.
- Caramel Turtle Pecan Cheesecake – Use chocolate cookies to make your crust, then drizzle the top with hot fudge sauce.
Expert Tips & Tricks
- Use a water bath (bain-marie). This is essential for an evenly baked, crack-free cheesecake. Wrap the springform pan tightly in foil to prevent any water from seeping in, and place it in a roasting pan filled with hot water before baking.
- Don’t over-beat the batter. Once the eggs are added, mix gently. Over-mixing incorporates too much air, which can cause cracks or a soufflé-like rise that sinks as it cools.
- Mind the baking time. Ovens vary, so start checking around 40 minutes. The edges should look set, but the center should still jiggle slightly. Don’t worry! It will firm up as it cools.
- Cool gradually. Rapid temperature changes can cause cracks. Turn off the oven, crack the door (you can use a wooden spoon), and let the cheesecake rest inside for an hour. Then cool fully at room temperature before transferring to the fridge.
- Make ahead. Caramel pecan cheesecake tastes best after resting at least 12 hours in the refrigerator. It’s the perfect dessert to prepare a day in advance!
- Slice cleanly. For neat slices, dip a sharp knife into hot water and wipe it clean between each cut.
How to Serve Pecan Pie Cheesecake
This caramelized pecan cheesecake is rich and indulgent, so a little goes a long way. Serve it chilled with the glossy caramel sauce and toasted pecans spooned generously over each slice. For an extra touch of decadence, add a dollop of whipped cream or extra sauce drizzled over the top. A sprinkle of flaky sea salt on top balances the sweetness and adds a welcome crunch.
This cheesecake also pairs wonderfully with drinks. Try it alongside a nutty tahini coffee, a pumpkin spice latte, or even a glass of bourbon or port. For holiday gatherings, serve it as the centerpiece of your dessert table with smaller bites (like your favorite cookies or tiramisu truffles) around it so guests can enjoy a little variety.
How to Store Pecan Pie Cheesecake
- Refrigerator: Keep cheesecake in an airtight container in the fridge for up to 4–5 days.
- Freezing: For longer storage, freeze individual slices without the pecan topping for up to 2 months. Wrap each slice tightly in plastic wrap and foil, or place them in an airtight container. Thaw overnight in the refrigerator, then add the caramel and pecan topping just before serving for the best texture and flavor.
- Caramel Sauce: Feel free to prep the caramel sauce up to a week ahead of time. Keep it in a mason jar in the fridge, then warm and add the pecans before serving.
More Cheesecake Recipes
Easy Caramel Pecan Cheesecake Recipe
Equipment
Ingredients
For the crust:
- 7 oz (200 g) Biscuits/ graham crackers read notes
- 6 tablespoons (90) Butter melted
For the filling:
- 4 cups (900 g) Cream cheese full fat, room temperature
- 1 cup (240 g) Sour cream
- ¼ cup (60 ml) Heavy cream
- 4 Eggs large
- 1 cup (200 g) Sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons (15 g) Cornstarch
For the caramel pecan layer:
- 2 cups (200 g) Pecans
- ½ teaspoon Cinnamon
- ½ cup (100 g) Brown sugar
- 4 tablespoons (60 g) Butter
- ¼ cup (60 g) Heavy cream
- 1 teaspoon Vanilla extract
- Salt
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). Crush biscuits into fine crumbs using a food processor or Ziploc bag. Mix with melted butter until evenly moistened. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 7–8 minutes. Set aside.
- Lower oven temperature: Reduce heat to 300°F (150°C).
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and heavy cream, mixing until combined. Beat in cornstarch. Add eggs one at a time, mixing gently after each addition, and avoid over-mixing.
- Bake in a water bath: Wrap the pan in heavy aluminum foil to prevent leaks. Place inside a large roasting pan, pour in hot water until it reaches halfway up the sides of the springform pan. Bake 45–60 minutes, until edges are set and the center still jiggles slightly. Turn off the oven, leave the cheesecake inside for 1 hour.
- Chill: Remove from oven, cool to room temperature for 1 hour, then refrigerate at least 4 hours (overnight is best).
- Make the caramel pecan topping: In a large pan over low heat, melt butter, sugar, and salt until bubbly. Stir in heavy cream, cinnamon, and pecans. Cook until pecans are well coated. Remove from heat, stir in vanilla, and let cool for 5–10 minutes.
- Assemble: Release chilled cheesecake from the pan, spoon pecan topping evenly over the surface, and serve.
Video
Notes
- Water bath (bain-marie): Essential for an evenly baked, crack-free cheesecake. Ensure your foil wrap is tight to prevent water from seeping in.
- Don’t over-beat: Incorporating too much air can cause cracks. Mix gently once eggs are added.
- Cooling is key: Always let cheesecake cool gradually (in the oven, then at room temperature, then refrigerated) to avoid cracks and sinking.
- Storage: Store cheesecake covered in the refrigerator for up to 4–5 days. Freeze slices (without pecan topping) for up to 2 months, wrapped tightly. Add topping after thawing.
- Crust: Use digestive biscuits, vanilla wafers, or even chocolate cookies for variation.
- Pecans: Swap with walnuts or hazelnuts.
- Dairy: Greek yogurt can replace sour cream in a pinch.
- Variations: Try adding a swirl of caramel sauce into the filling before baking, or drizzle extra salted caramel over the pecan topping.
- Baking time: Every oven is different, start checking at 40 minutes. The edges should be set, center slightly wobbly. It will firm up as it cools.
Nutrition
FAQs
One of the most common issues when making pecan pie cheesecake is cracks on the surface. This usually happens if the batter is over-mixed or if the cheesecake isn’t baked in a water bath. To prevent it, mix gently once the eggs are added, and always use a tightly wrapped bain-marie to ensure gentle, even baking.
Another problem is a soggy crust, which occurs if water seeps into the springform pan. The fix is to double-wrap your pan in heavy-duty foil or place it inside a larger silicone baking pan before setting it in the water bath. This extra barrier helps keep the crust crisp.
The pecan topping can also give bakers trouble, sometimes turning out runny instead of setting nicely. This usually means the caramel mixture wasn’t cooked long enough. Make sure to simmer the topping until it thickens slightly, then let it cool before spooning over the chilled cheesecake so it sets properly.
Absolutely sinful
Does it ruin the topping when stored in the fridge? Thankss
One of the best cheesecakes I’ve ever made! Thank you for the recipe.
It turned out great.