Description
This Caramel Pecan Pie Cheesecake is the ultimate dessert fusion—combining the silky smooth texture of classic cheesecake with the rich, nutty goodness of pecan pie, all finished with a luscious caramel drizzle. It’s indulgent, elegant, and guaranteed to impress anyone who takes a bite.
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Pecan Pie Layer:
- 1 cup pecans
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Caramel Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
Preheat oven to 325°F (160°C). Grease and line a springform pan.
Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the pan to form the crust.
Bake the crust for 10 minutes, then let it cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition. Stir in sour cream and vanilla.
Pour the cheesecake batter over the cooled crust.
Bake for 50–60 minutes until edges are set and center is slightly jiggly.
Turn off the oven and let the cheesecake cool gradually inside for 1 hour.
Prepare the pecan topping by cooking pecans, brown sugar, butter, and cream over medium heat until thick and glossy.
Let the topping cool slightly, then spread it evenly over the cheesecake.
Drizzle caramel sauce generously over the top.
Refrigerate for at least 4–6 hours or overnight before serving.
Notes
For best results, avoid overmixing the batter after adding eggs, as this can cause cracks. A water bath can help create a smoother, creamier cheesecake texture.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 540
- Sodium: 270
- Protein: 7g