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Pecan Caramel Cheesecake

A decadent cheesecake featuring a creamy filling, buttery graham crust, and topped with rich caramel and toasted pecans.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Crust
  • 1 3/4 cups graham cracker crumbs (about 12 full crackers)
  • 1/4 cup granulated sugar
  • 7 tbsp unsalted butter, melted
  • 1 pinch of salt
Cheesecake Filling
  • 3 packages cream cheese, room temperature (8 oz each)
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 cup heavy cream
  • 1 tbsp vanilla extract
  • 2 tbsp all-purpose flour (optional) Helps stability
Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 cup heavy cream, warm
  • 1 pinch of sea salt
Pecan Topping
  • 1 1/2 cups chopped pecans, toasted
  • 2 tbsp brown sugar
  • 1 tbsp butter, melted
  • 1/4 tsp cinnamon (optional)

Method
 

Prep and Preheat
  1. Preheat the oven to 325°F (163°C).
  2. Wrap the outside of your springform pan in a double layer of heavy-duty foil to prevent water from sneaking in during the water bath.
  3. Lightly grease the inside of the pan.
Make the Crust
  1. Combine graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl and stir until the mixture resembles wet sand.
  2. Press the crumbs firmly into the bottom and slightly up the sides of the springform pan using a measuring cup for a smooth base.
  3. Bake for 8–10 minutes, then remove and let cool slightly while preparing the filling.
Toast the Pecans
  1. Spread the pecans on a baking sheet and toast at 325°F for 6–8 minutes, watching closely until fragrant and lightly browned. Remove and cool.
Make the Filling
  1. In a large bowl, beat room-temperature cream cheese on medium speed until smooth and creamy.
  2. Add granulated sugar and brown sugar, mixing until incorporated and glossy.
  3. Add eggs one at a time, beating briefly after each—don't overbeat.
  4. Mix in sour cream, heavy cream, vanilla, and flour just until combined and scrape down the bowl as needed.
  5. Pour the filling into the cooled crust and smooth the top.
Bake in a Water Bath
  1. Place the foil-wrapped springform pan into a larger roasting pan and carefully pour hot water into the roasting pan halfway up the side of the springform pan.
  2. Bake at 325°F for 55–70 minutes, until the center has a slight wobble.
  3. Turn the oven off, crack the oven door, and let the cheesecake rest inside for 45 minutes to 1 hour.
Chill
  1. Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack.
  2. Refrigerate for at least 6 hours, ideally overnight.
Make the Caramel
  1. In a medium saucepan, heat granulated sugar over medium heat, stirring constantly.
  2. Once melted, add the butter and stir until combined.
  3. Slowly pour in the warm heavy cream while stirring constantly—the mixture will bubble.
  4. Remove from heat and stir in a pinch of sea salt. Let cool slightly before using.
Assemble the Topping
  1. Mix the toasted pecans with brown sugar, melted butter, and cinnamon.
  2. Scatter over the cheesecake or press into a ring around the edge.
  3. Drizzle the caramel sauce over the chilled cheesecake and top with pecans.
Serve
  1. Run a thin knife around the edge of the pan, release the springform, and transfer the cheesecake to a serving plate.
  2. Slice with a hot, dry knife for clean cuts.

Notes

Room temperature ingredients will result in a smoother cheesecake. To avoid cracks, do not overbeat the batter. The cheesecake can be made ahead of time and garnished just before serving.