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Pecan Caramel Cheesecake

This Pecan Caramel Cheesecake features warm pecans, a buttery graham crust, and a creamy cheesecake filling, making it the perfect crowd-pleaser dessert.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (about 10 full sheets) or use digestive biscuits
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1/2 cup finely chopped pecans optional for extra texture
For the cheesecake filling
  • 32 oz cream cheese, room temperature (2 packages)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup sour cream, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour or cornstarch for gluten-free
  • 1/4 cup heavy cream optional for extra silkiness
For the caramel pecan topping
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup heavy cream
  • 1/4 tsp flaky sea salt adjust to taste
  • 1.5 cups chopped toasted pecans
  • Extra pieces whole pecans for garnish optional

Method
 

Preparation and crust
  1. Preheat oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with aluminum foil.
  2. Combine graham crumbs, sugar, melted butter, and chopped pecans in a bowl. Press firmly into the bottom of the springform pan and about 1/2 inch up the sides.
  3. Bake crust for 8–10 minutes until fragrant. Let cool and lower oven to 325°F (160°C).
Cheesecake filling
  1. In a large bowl, beat the room-temperature cream cheese until smooth.
  2. Add both sugars and beat until just combined.
  3. Add eggs one at a time, blending gently after each addition.
  4. Stir in sour cream, vanilla, flour (or cornstarch), and heavy cream. Mix until silky.
  5. Pour the filling onto the cooled crust and smooth the top.
Bain-marie baking
  1. Place the filled springform pan inside a larger roasting pan, then pour hot water into the roasting pan.
  2. Bake at 325°F (160°C) for 45–60 minutes until edges are set and center jiggles slightly.
  3. Turn off the oven and let cool inside for 1 hour.
  4. Chill in the refrigerator for at least 6 hours or overnight.
Caramel pecan topping
  1. In a medium saucepan over medium heat, melt butter and brown sugar together.
  2. Slowly add heavy cream while stirring, bringing it to a gentle boil for 1–2 minutes.
  3. Stir in sea salt and let cool for 5 minutes.
  4. Pour warm caramel over chilled cheesecake and garnish with whole pecans. Chill again for 30 minutes.

Notes

Room temperature cream cheese prevents lumpiness. If caramel gets grainy, whisk in hot water or cream. For gluten-free, use appropriate substitutes.