Ingredients

2 cups graham cracker crumbs

¼ cup granulated sugar

1 teaspoon kosher salt

½ cup (1 stick) unsalted butter, melted

4 (8-ounce) full-fat bricks cream cheese, softened to room temperature

½ cup granulated sugar

½ cup packed dark brown sugar

1 tablespoon cornstarch

1 teaspoon kosher salt

1 tablespoon vanilla bean paste

½ cup store-bought caramel sauce

4 large eggs, room temperature

1 cup sour cream

⅓ cup heavy whipping cream

6 tablespoons unsalted butter

½ cup packed dark brown sugar

⅓ cup heavy whipping cream

1 teaspoon vanilla bean paste

2 cups whole pecans

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray the bottom of a 10-inch springform pan with nonstick spray and line with parchment paper. Spray the bottom and sides of the pan again and set aside.

Step 2: In a large bowl, combine graham cracker crumbs, granulated sugar, and salt. Whisk to combine, then add melted butter and stir until the mixture resembles wet sand. Press the crumbs tightly into the bottom and up the sides of the prepared pan using a measuring cup or glass.

Step 3: Bake the crust for 12 minutes until lightly toasted and fragrant. Set aside to cool, then reduce the oven temperature to 325°F.

Step 4: Beat softened cream cheese with an electric mixer on medium speed until light and creamy, about 5–6 minutes. Add granulated sugar, brown sugar, cornstarch, and salt; beat until fluffy, about 2–3 minutes, scraping the bowl as needed.

Step 5: Add vanilla bean paste and caramel sauce and mix until fully combined, about 1–2 minutes. Add eggs one at a time, mixing just until incorporated after each addition.

Step 6: Stir in sour cream and heavy cream until just combined. Avoid overmixing to prevent cracks or collapse during baking.

Step 7: Pour cheesecake batter over the baked crust and smooth the top. Optionally, prepare a water bath by wrapping the pan bottom with foil and placing it in a larger pan with boiling water halfway up the springform pan sides.

Step 8: Bake cheesecake at 325°F for 1 hour and 30 minutes, until edges are set and the center slightly jiggles. Turn off oven, remove water bath and foil if used, then leave cheesecake in the oven for 1 more hour.

Step 9: Remove cheesecake from oven and cool to room temperature on a rack. Cover tightly with foil and refrigerate overnight for at least 8–10 hours.

Step 10: For caramel pecan topping, melt butter in a medium saucepan over medium-low heat. Stir in brown sugar until dissolved, then add heavy cream and vanilla bean paste. Heat until just bubbling, remove from heat, and stir in pecans. Let cool slightly.

Step 11: To serve, loosen cheesecake edges with a spatula and remove from springform pan. Transfer to a serving plate and pour caramel pecan topping over the cheesecake or drizzle over individual slices. Slice and enjoy!

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.

If you don’t have vanilla bean paste, substitute with vanilla extract.

For easier slicing, dip your knife in hot water and wipe it clean between cuts.

Try mixing in toasted pecans into the batter for extra crunch inside the cheesecake.

FAQs

Can I make the cheesecake without a water bath?

Yes, you can skip the water bath, but it helps the cheesecake bake evenly and prevents cracking. If you omit it, bake carefully and consider lowering the oven temperature slightly.

How long should I let the cheesecake cool before refrigerating?

Allow the cheesecake to cool completely to room temperature before covering and refrigerating. This prevents condensation and maintains a smooth texture.