Caramel Pecan Cheesecake

This is a baked cheesecake with a graham cracker crust, a smooth cream cheese filling and a warm caramel pecan topping. The filling is cream cheese, sugar, vanilla, eggs, sour cream and heavy cream. It bakes for 55 to 60 minutes at 325°F, cools in the turned-off oven for an hour and then chills for at least 4 hours, preferably overnight. Right before serving, pecans are warmed in caramel sauce with a little sea salt and poured over the top.

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The recipe makes 10 slices. Prep takes 30 minutes and baking takes 60. Because of the cooling and chilling, plan to make it the day before.

What Goes Into It

Amounts are in the recipe card at the bottom. Each ingredient has a job.

• Graham cracker crumbs (1 ½ cups), melted butter (½ cup) and sugar (¼ cup): the crust. The butter binds the crumbs and the sugar sweetens them.
• Cream cheese (16 ounces, softened): the filling. Soft cream cheese gives a smooth, creamy result.
• Granulated sugar (1 cup) and vanilla extract (1 teaspoon): sweeten and flavor the filling.
• Eggs (3 large): give the filling structure.
• Sour cream (½ cup) and heavy cream (½ cup): add creaminess, with a slight tang from the sour cream.
• Pecans (1 cup, chopped) and caramel sauce (1 cup): the topping.
• Sea salt (¼ teaspoon): goes into the topping and balances the sweetness.

How the Cheesecake Is Made

Heat the oven to 325°F and grease a 9-inch springform pan. Mix the crumbs, melted butter and sugar until the mixture looks like wet sand, then press it firmly into the bottom of the pan.

Beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla. Add the eggs one at a time, mixing well after each, then mix in the sour cream and heavy cream until smooth. Pour the filling over the crust and smooth the top with a spatula.

Bake for 55 to 60 minutes, until the edges are set and the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Take it out, let it reach room temperature and refrigerate for at least 4 hours, or overnight.

Before serving, warm the pecans, caramel sauce and sea salt in a small saucepan over medium heat, stirring until the pecans are coated. Release the cheesecake from the pan, pour the topping over it and slice.

Avoiding Cracks and Lumps

• Use room temperature cream cheese and eggs. The filling mixes without lumps.
• Do not overmix. Mix just until combined. Too much air can lead to cracks.
• Cool it slowly. The hour in the turned-off oven is what helps prevent cracks.
• Try a water bath. For a creamier texture, wrap the springform pan in foil and set it in a larger pan of hot water while it bakes.
• Know when it is done. The edges are set and the center is slightly jiggly. It firms up as it cools.
• Chill overnight for the best flavor and texture.

A 9-inch springform pan makes the cheesecake easy to release. A regular cake pan can work, but it is harder to remove the slices neatly.

Ways to Change It

• Chocolate: add ½ cup of cocoa powder to the filling.
• Cinnamon crust: add 1 teaspoon of cinnamon to the crust.
• Maple pecan: use maple syrup in place of the caramel sauce.
• Pumpkin: add 1 cup of pure pumpkin puree and 1 teaspoon of pumpkin pie spice to the filling.
• Nut-free: leave out the pecans and use crushed cookies or sunflower seeds for crunch.
• Berry swirl: swirl a few tablespoons of raspberry or blueberry puree into the filling before baking.
• Bars: pour the filling into a lined 9×13-inch baking dish, bake as directed and cut into bars for parties.

What to Serve With It

Fresh raspberries or strawberries cut through the richness, and a dollop of whipped cream goes on the slice as well. A cup of black coffee or chamomile or peppermint tea goes well with it. For serving, slice the cheesecake and drizzle on extra caramel sauce, with whipped cream and chopped pecans on top.

Nutrition

One slice has approximately 400 calories, 30 grams of fat, 30 grams of carbohydrates, 30 grams of sugar and 6 grams of protein.

FAQ

Can I make it ahead of time?

Yes. Make it a day ahead and refrigerate it overnight, which lets the flavors blend.

Can I use something else for the crust?

Almond flour or crushed cookies can take the place of graham cracker crumbs.

How can cracks be prevented?

Do not overmix the filling, and let the cheesecake cool gradually in the oven after baking.

Can I freeze it?

Yes, for up to three months. Wrap it tightly in plastic wrap and aluminum foil, and thaw it in the refrigerator before serving.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us