Description

Combine the creaminess of cheesecake with the gooey, nutty richness of caramel pecan pie for a dessert that’s simply unforgettable. This Caramel Pecan Pie Cheesecake is perfect for holidays, celebrations, or just treating yourself. With a buttery graham cracker crust, luscious cheesecake filling, and indulgent caramel pecan topping, every bite is pure decadence.

Ingredients

For the Crust:

2 cups graham cracker crumbs (about 12–13 full sheets, crushed).
⅓ cup packed light brown sugar.
½ cup salted butter, melted.

For the Pecan Pie Filling:

⅓ cup salted butter.
1½ cups chopped pecans.
1 cup light corn syrup.
1 cup granulated sugar.
2 eggs.
1 teaspoon vanilla extract.

For the Cheesecake Filling:

16 ounces (2 packages) cream cheese, softened.
1 cup granulated sugar.
¼ teaspoon salt.
1½ tablespoons all-purpose flour.
1 tablespoon vanilla extract.
3 eggs.
½ cup sour cream.

For the Pecan Topping:

½ cup salted butter.
⅔ cup light brown sugar.
1 tablespoon light corn syrup.
1 teaspoon vanilla extract.
½ cup heavy cream.
2 cups roughly chopped pecans.

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Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until evenly moistened.
Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Bake for 10 minutes, then set aside to cool.

Step 2: Make the Pecan Pie Filling

In a medium saucepan, melt the butter over medium heat.
Stir in the chopped pecans and toast for 2–3 minutes until fragrant.
Add the corn syrup, granulated sugar, eggs, and vanilla extract. Cook for 2–3 minutes, stirring constantly, until the mixture thickens slightly.
Remove from heat and let the filling cool to room temperature.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually mix in the granulated sugar, salt, and all-purpose flour until fully combined.
Add the vanilla extract and eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until smooth.

Step 4: Assemble and Bake

Pour the cooled pecan pie filling over the baked crust, spreading it evenly.
Carefully pour the cheesecake filling over the pecan pie layer. Smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake for 60–70 minutes, or until the cheesecake is set but slightly jiggles in the center.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Refrigerate for at least 4 hours, or preferably overnight.

Step 5: Make the Pecan Topping

In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and light corn syrup, cooking until the sugar dissolves.
Add the vanilla extract and heavy cream, stirring until smooth.
Stir in the chopped pecans and cook for 2–3 minutes. Let the topping cool slightly.

Step 6: Finish and Serve

Pour the pecan topping over the chilled cheesecake, spreading it evenly.
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled or at room temperature.

Notes

Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth and creamy cheesecake filling without lumps.
Water Bath is Key: Baking the cheesecake in a water bath prevents cracking and ensures even cooking. Wrap the springform pan tightly with aluminum foil to avoid water leaking in.
Chill Time Matters: Allow the cheesecake to chill for at least 4 hours (or overnight) to fully set. This enhances the texture and makes slicing easier.
Toast the Pecans: Toasting the pecans before adding them to the filling and topping enhances their nutty flavor and adds a delightful crunch.

Prep Time: 30 minutes
Cook Time: 4 hours 10 minutes
Category: Dessert
Method: Baking
Cuisine: American