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Dreamy Caramel Pecan Cheesecake Recipe

★★★★★

4.7 from 61 reviews
  • Author: Isabella
  • Total Time: 11 hours 7 minutes
  • Yield: 12 servings 1x

Description

This Dreamy Caramel Pecan Cheesecake is a luscious dessert featuring a crunchy graham cracker crust, a smooth and creamy caramel-infused cheesecake filling, and a rich, buttery caramel pecan topping. Baked to perfection with a gentle water bath technique, this cheesecake is the ultimate indulgence for special occasions or anytime you crave a decadent treat.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted

Cheesecake Filling

  • 4 (8-ounce) full-fat cream cheese bricks, 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

Caramel Pecan Topping

  • 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

  1. Preheat the Oven: Preheat your oven to 350°F to get it ready for baking the crust.
  2. Prepare the Pan: Lightly spray the bottom of a 10-inch springform pan with nonstick spray, then line the bottom with parchment paper to prevent sticking. Secure the springform and spray the bottom and sides with nonstick spray again. Set aside.
  3. Make the Crust: In a large bowl, whisk together graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture resembles coarse sand. Press this mixture firmly into the bottom and up the sides of the prepared pan using a measuring cup or glass to compact it tightly.
  4. Bake the Crust: Bake the crust at 350°F for 12 minutes until it is lightly toasted and fragrant. Remove from oven and allow it to cool. Lower oven temperature to 325°F for the cheesecake.
  5. Prepare the Cheesecake Batter: In a large bowl, beat softened cream cheese on medium speed for 5-6 minutes until creamy and light. Add granulated sugar, brown sugar, cornstarch, and salt; beat another 2-3 minutes until fluffy, scraping the bowl sides as needed. Mix in vanilla bean paste and caramel sauce for 1-2 minutes until incorporated.
  6. Add Eggs and Creams: Add eggs one at a time, beating just until incorporated after each addition. Then fold in sour cream and heavy cream gently, mixing just until blended to avoid cracks during baking.
  7. Assemble Cheesecake: Pour the batter over the baked crust and smooth the top with an offset spatula. If using a water bath, wrap the pan’s bottom tightly in foil and place it in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the springform pan’s sides.
  8. Bake the Cheesecake: Bake for 1 hour and 30 minutes at 325°F until the edges are set and the center still slightly jiggles. Turn off the oven, remove the foil and water bath if used, and leave the cheesecake inside the oven for an additional hour to cool gradually.
  9. Cool and Refrigerate: Remove the cheesecake from the oven, place on a cooling rack, and let reach room temperature. Cover and refrigerate overnight, ideally 8-10 hours, for best texture and flavor.
  10. Prepare Caramel Pecan Topping: In a medium saucepan over medium-low heat, melt butter. Stir in brown sugar until dissolved, then add heavy cream and vanilla bean paste. Heat until the mixture just begins to bubble, then remove from heat and stir in pecans. Allow to cool slightly.
  11. Serve: Loosen the cheesecake from the springform pan by running a small spatula around the edges. Transfer to a serving plate. Spoon the caramel pecan topping generously over the cheesecake, allowing drips down the sides. Slice into wedges and serve.
  12. Storage: Cover and refrigerate leftover cheesecake. It can be prepared up to 1-2 days in advance with or without the topping for convenience.

Notes

  • Be careful not to overmix the cheesecake batter to prevent cracking.
  • The water bath helps the cheesecake bake evenly and prevents cracks but is optional.
  • Use room temperature ingredients for best mixing results.
  • Let the cheesecake chill overnight to develop optimal texture and flavor.
  • To remove the cheesecake cleanly, run a small spatula around the edges before unlatching the springform.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: caramel pecan cheesecake, creamy cheesecake recipe, graham cracker crust dessert, caramel topping, holiday dessert, baked cheesecake

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Find it online: https://isabellavance.com/dreamy-caramel-pecan-cheesecake-recipe/