Indulge in the luxurious flavors of this Caramel Pecan Cheesecake, combining a smooth, creamy cheesecake base with a buttery caramel sauce and crunchy toasted pecans. This elegant dessert is perfect for holidays, celebrations, or any special occasion where you want to impress.
Why You’ll Love This Caramel Pecan Cheesecake
- Creamy, velvety cheesecake with a buttery graham cracker crust
- Rich homemade caramel sauce drizzled generously
- Toasted pecans add satisfying crunch and nutty flavor
- Balanced sweetness and texture for a sophisticated dessert
- Easy to prepare with simple ingredients
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping:
- 1 cup pecan halves, toasted
Instructions
1. Make the Crust
Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Prepare the Cheesecake Filling
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and sour cream until fully combined.
Pour filling over crust.
3. Bake the Cheesecake
Place the springform pan in a water bath (wrap the bottom in foil).
Bake for 55–65 minutes or until edges are set and center slightly jiggles.
Turn off oven, leave cheesecake inside for 1 hour.
Refrigerate at least 4 hours or overnight.
4. Make the Caramel Sauce
In a saucepan, melt sugar over medium heat, stirring constantly until golden amber.
Add butter and stir until melted.
Slowly add heavy cream while stirring (mixture will bubble).
Remove from heat, stir in vanilla and salt.
Let cool slightly.
5. Toast the Pecans
In a dry skillet over medium heat, toast pecans until fragrant, about 3–5 minutes, stirring often.
6. Assemble and Serve
Drizzle caramel sauce over chilled cheesecake.
Sprinkle toasted pecans on top.
Slice and enjoy!
Tips for Best Results
- Use room temperature cream cheese for smooth filling
- Bake cheesecake in a water bath to prevent cracks
- Cool cheesecake gradually for best texture
- Store leftover caramel sauce separately
Storage
- Refrigerate cheesecake covered for up to 4 days
- Caramel sauce can be stored in the fridge for up to 1 week
Variations
- Add a sprinkle of sea salt to the caramel for salted caramel pecan cheesecake
- Use crushed pecans in the crust for extra nutty flavor
- Incorporate chocolate drizzle for a chocolate-caramel twist
FAQs
Can I make this cheesecake ahead?
Yes, it tastes best after chilling overnight.
How do I prevent cracking?
Use a water bath and avoid overmixing.
Can I substitute store-bought caramel sauce?
Yes, but homemade caramel offers superior flavor.
Final Thoughts
This Elegant Caramel Pecan Cheesecake combines creamy cheesecake, rich caramel, and crunchy pecans for a truly indulgent dessert. Perfect for impressing guests or treating yourself.
