This caramel pecan cheesecake is a rich brown sugar caramel cheesecake baked in a graham cracker crust, topped with nutty pecans and gooey salted caramel sauce. It’s an easy way to kick your classic cheesecake up a notch!
The topping on this cheesecake is gooey and crunchy, reminiscent of classic pecan pie. And if you love the pecan and caramel combination as much as I do, these homemade turtle candies are another must-try.
Rich and Creamy Caramel Pecan Cheesecake
My traditional, creamy classic cheesecake is one of my all-time favorite desserts. As much as baked cheesecakes can be a bit labor-intensive, it’s always worth it! That recipe has also inspired countless spin-offs over the years, including a mini version, my turtle cheesecake, and recently, this irresistible caramel pecan cheesecake recipe. I’m a big fan of the caramel-pecan combination and with its rich, buttery brown sugar flavors and gooey caramel pecan topping, this cheesecake is really something special.
Things to Love About This Cheesecake Recipe
- Rich, buttery caramel flavor. Homemade salted caramel is baked into the cheesecake and spread over top. Paired with pecan crunch, there’s a delicious contrast of flavors and textures in every bite.
- Easy method. The good news? Even if you’re new to baking, it’s possible to make perfect, thick, crack-free cheesecake with the foolproof method I share here. The even better news? If your cheesecake does crack for some reason, you’ll be covering it with caramel and pecans anyway!
- Great to make ahead. Since this cheesecake needs some time in the fridge to fully set, this is one of those holiday-worthy desserts that are perfect for making in advance.
Ingredient Notes
Inspiration for this cheesecake came from my friend Jocelyn Brubaker’s cookbook, Cheesecake Love. I’ve tweaked the recipe over time, but the important ingredients are still there. I go over these along with some notes below. Scroll down to the recipe card for the printable recipe with the full ingredients list, amounts, and recipe details.
- Caramel Sauce – Included in this recipe is an easy homemade salted caramel sauce that you’ll use for the topping and in the cheesecake filling. To make it, you’ll need sugar (white or brown), butter, and heavy cream, plus a little coarse sea salt for that salty contrast. If you’re short on time, a jar of caramel sauce from the store does the trick.
- Crust – I use a simple graham cracker crust made from graham cracker crumbs, brown sugar, and melted butter. This recipe also turns out great with an Oreo crust if you prefer a chocolatey version.
- Cream Cheese – You’ll want to use blocks of full-fat cream cheese. Bring it to room temperature first so that it softens and mixes more easily.
- Brown Sugar – Light or dark brown sugar will work here.
- Heavy Whipping Cream – You’ll need it at room temperature for the caramel sauce and cold from the fridge for the filling and whipped cream topping.
- Flavoring Extracts – I use vanilla extract and caramel extract to flavor the cheesecake. If you can’t find caramel extract, simply replace it with extra vanilla.
- Pecans – I recommend raw, unseasoned pecans for the cheesecake topping. You can toast them before chopping them if you’d like.
How to Make Caramel Pecan Cheesecake
There are a few steps to making a caramel pecan cheesecake from scratch. Overall, it’s actually very easy. Read through the tutorial below to have an idea of what to expect. You’ll find the printable recipe details in the recipe card after the post.
First, Make the Caramel Sauce
If you have the time, I highly recommend making your own homemade caramel sauce. Not only does it taste better, in my opinion, but you can get the consistency of the caramel exactly how you need it:
- Heat the sugar. You’ll begin by heating sugar and water in a saucepan over medium heat. Cook until the sugar has completely dissolved, but DO NOT STIR. As the mixture starts to bubble, let it simmer for another 10 minutes (still not stirring) until it darkens in color.
- Add butter. At this point, take the pan off the heat and slowly whisk in the butter. Once that’s combined, stream in heavy cream slowly while whisking. The caramel mixture will bubble up a lot here, but keep whisking!
- Boil. Return the pan to the heat and let it boil for 1 minute. Finally, remove it from the heat again, stir in the salt, and set the caramel aside to cool completely.
Next, Make the Crust
This is the easiest graham cracker crust recipe that I use for baked and no-bake cheesecakes. It comes together quickly while the caramel cools down:
- Prepare the pan. Line a 9” springform pan with parchment paper. To prevent leaks, wrap the bottom of the pan in a double layer of heavy-duty foil.
- Make the crust. To make a quick graham cracker crust, mix the graham cracker crumbs with sugar and melted butter, and press the mixture firmly into the bottom of your prepared springform pan.
Assemble and Bake the Cheesecake
Now, it’s time to make the caramel cheesecake filling and put it all together:
- Prepare a steam bath. While the oven preheats, place a large rimmed baking sheet on the bottom rack, and fill it about halfway full with water. You’ll leave it in there while the cheesecake bakes. The steam helps prevent cracks in the cheesecake.
- Mix the cheesecake filling. Meanwhile, beat the cream cheese until smooth, and add the brown sugar. Next, add heavy cream and ¼ cup of the cooled salted caramel sauce, followed by the flavoring extracts and flour. Beat everything together, and lastly, fold in the eggs one at a time until they’re fully incorporated.
- Bake. Transfer the caramel cheesecake filling to your prepared crust. Bake the cheesecake in the bottom of the oven, above the pan of water, at 350ºF for 60 minutes.
- Cool. Afterward, move the cheesecake from the oven to a wire rack. Let it rest for 5 minutes before sliding a knife gently around the edges to loosen the cheesecake from the pan. Leave it to cool for an hour on the counter, then chill the cheesecake in the fridge for 4-6 hours (or overnight). It should be fully chilled before you add the topping.
How to Tell When Your Cheesecake Is Done
The goal when baking cheesecake is to leave it slightly underbaked, as it continues to set up as it cools. My easy trick for checking if this cheesecake is done is to give the pan a gentle shake. If the whole cheesecake jiggles, it needs more time. If it’s just a little jiggly in the very center, and set at the edges, then it’s good to go.
For the Topping
After chilling, take your cheesecake out of the refrigerator and release it from the springform pan. Wait until you’re ready to serve before you add the caramel pecan topping and any garnishes.
- Add caramel and pecans. Take out your prepared salted caramel sauce and spread it evenly over the cheesecake. Then, sprinkle the chopped pecans over the caramel.
- Garnish with whipped cream. Lastly, whip heavy cream in a cold mixing bowl (chill the bowl in the freezer for 5-10 minutes beforehand). Once soft peaks start to form, add powdered sugar and keep beating until the whipped cream forms stiff peaks. Pipe the whipped cream around the edges of the cheesecake as pictured, or garnish however you’d like. Enjoy!
Recipe Tips
- Make the caramel first. Give the caramel plenty of time to cool off before you add it to the caramel cheesecake filling. If it’s still warm, the cheesecake won’t set properly.
- Do a leak test. If you fill your (empty) springform pan with water and it quickly escapes out of the bottom, that’s a sign that it leaks. This means the steam from the water bath can impact your crust, see the next tip.
- Double-wrap the pan. Wrapping the pan twice with heavy aluminum foil is the best way to prevent leaks. Another option is to wrap the bottom of the pan with a slow-cooker liner. This is a handy trick that I picked up from my friend Lindsay at Life, Love & Sugar. You can also check out her full tutorial on how to bake a cheesecake in a water bath for more tips on preventing leaks.
- Line the pan. I recommend lining the bottom of the pan with parchment paper and greasing the sides. It avoids sticking and makes it so much easier to remove the cheesecake from the pan after it’s cooled.
- Don’t overmix the cheesecake filling. Overworking the ingredients creates more air inside the filling, which can cause the top of the baked cheesecake to crack. Slowly incorporate the ingredients and mix only until the filling is just combined for best results.
- Loosen the cheesecake from the pan. After 5 minutes of letting the cheesecake cool on the counter, run a knife around the edges to loosen it up. Baked cheesecake shrinks as it cools, so this helps prevent cracking.
Make Ahead and Storage
- Make ahead. The baked cheesecake can stay in the fridge for up to 2 days before serving. Store it tightly covered and leave off any toppings until you’re ready to serve. The caramel sauce can also be prepared ahead. Keep it refrigerated in a mason jar for up to 1 month.
- Refrigerate. Store leftover caramel pecan cheesecake airtight in the fridge for 3-4 days. The caramel will become hard in the cold. I like to run a knife under very hot water and wipe it dry before slicing so that it cuts through the caramel easily.
- Freeze. Wrap the chilled caramel pecan cheesecake (without toppings) tightly in plastic wrap, then in foil, and freeze it for up to 1 month. Thaw the cheesecake in the fridge before topping and serving.
More Cheesecake Recipes
Caramel Pecan Cheesecake
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5 hours, 30 minutes
- Yield: 10-12 slices
- Category: Cheesecake
- Method: Oven
- Cuisine: American
Description
This rich and creamy caramel pecan cheesecake is baked in a graham cracker crust, topped with nutty pecans and gooey homemade salted caramel sauce.
Ingredients
For the Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons unsalted butter
- 2/3 cup heavy whipping cream, at room temperature
- 1–2 teaspoons coarse sea salt (optional)
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 32 ounces (4 8-ounce packages) full-fat cream cheese, at room temperature
- 1 1/2 cups packed brown sugar
- 1/4 cup heavy whipping cream,
- 1/4 cup caramel topping (recipe listed above)
- 1 teaspoon vanilla extract
- 1 teaspoon caramel extract (or sub vanilla)
- 1/4 cup all-purpose flour
- 4 large eggs, at room temperature
For the Toppings
- 1/2 cup finely chopped pecans
- 3/4 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- Leftover caramel topping
Instructions
For the Caramel Sauce
- Place the sugar and water in a 3-quart saucepan with high sides. Pick up the pan and rotate it to get the water into all the sugar. Place the pan over medium heat and cook until the sugar has dissolved. Do not stir the mixture at all.
- The mixture will begin to bubble. Let the sugar mixture cook for 8-10 minutes more. Again, do not stir the mixture at all while it’s bubbling.
- The color of the mixture will turn from clear to light amber to golden amber to slightly darker amber. Do not let it get too dark. Carefully watch the sugar mixture because it can burn very quickly.
- Remove the pan from the heat when the mixture turns darker amber and whisk in the butter very slowly. Once the butter is mixed in, VERY slowly add the cream while whisking constantly. Note the mixture will bubble fiercely when you add the cream but just keep whisking.
- Return the pan to the heat and let the caramel boil for 1 minute. Remove the pan from the heat and stir in the salt for salted caramel if desired. Cool the mixture completely.
For the Crust
- Line a 9-inch springform pan with parchment paper. Wrap the pan twice with heavy-duty aluminum foil or a slow cooker bag.
- Mix together the graham cracker crumbs, sugar, and butter. Press the crumbs firmly into the bottom of the prepared pan. Set aside.
For the Cheesecake
- Preheat the oven to 350°F. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water.
- Beat the cream cheese until creamy and smooth. Add the brown sugar and beat until well combined. Add the heavy cream, 1/4 cup caramel topping, extracts and flour. Beat until everything is incorporated completely.
- Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated but do not overbeat the batter.
- Pour the cheesecake mixture onto the prepared crust. Place the pan on the oven rack right above the tray of water. Bake for approximately 60 minutes.
- Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for five minutes, then run a sharp knife around the edge of the cheesecake to loosen it from the springform pan. Let the cheesecake cool for one hour then refrigerate it for 4 to 6 hours or until completely chilled.
For the Topping
- Detach the springform pan ring and remove the cheesecake from the pan. Slide it onto the serving plate. Spread the caramel topping on the cheesecake right before serving. Sprinkle the pecans on top of the caramel.
- Prepare a batch of whipped cream: Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and use an electric mixer to beat on medium-high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe along the edges of the cheesecake.
Notes
- Store-bought caramel vs homemade: Prepare the required caramel sauce before making the cheesecake and allow proper time to cool. If you’d like to use store-bought caramel, it is recommended that the caramel sauce for the cheesecake filling should be thin like an ice cream topping. The caramel sauce for the topping should be thick like a caramel dip for apples.
- Prep the pan properly- how to prevent leaks. Wrapping the pan twice with tin foil or using a slow-cooker bag is the best way to prevent leaks. If you love making cheesecake, check out this tutorial for preventing leaks.
- Storage tips: If you refrigerate the cheesecake with the caramel dip on top, the caramel will harden. Run a sharp knife under very hot water. Dry it off and very slowly cut through the caramel so that you do not crush the soft cheesecake. The hot knife will melt the caramel as you cut through.
- To store leftover caramel dip: Let the caramel mixture cool before spooning into a jar. Store the caramel in the refrigerator for up to one month. You may need to warm it up slightly in the microwave or allow it to come to room temperature before using.
- Recipe reprinted with permissions from St. Martin’s Press Cheesecake Love
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Hi ! I tried baking this cheesecake today and it did not bake completely at te suggested temperature and time. Any suggestions?
Hi Maria, I don’t bake a lot of cheesecake but one of the tips that the author or this cookbook recommended was
“Cheesecake usually is under baked when you take it out of the oven. She says to do the wiggle test and if your whole cheesecake is wiggling, it’s probably not done. BUT it’s okay if the center is slightly jiggly”
Was your more than slightly jiggly? If so, I probably would have left it in for additional time, and I usually check every 3 minutes until the dessert is done.
Dang, girl! This looks absolutely delicious! I love that you added extra whipping cream and more pecans! Thank you so much for sharing my book and recipe!!! You are the best!!
Oh my goodness! This cheesecake looks incredible, with that caramel and the pecans. Gah! Pinned x