Oh my goodness, where do I even begin?! If you’re anything like me, you know the pure joy of indulging in a slice of creamy cheesecake, but add a rich, gooey layer of caramel pecan pie on top? Well, it’s nothing short of magic. This Caramel Pecan Pie Cheesecake is a dessert lover’s dream—silky, buttery, and indulgent. I’m so excited to share this recipe with you today because it combines two classic treats into one stunning dessert. And the best part? It’s easier than you think!
Let’s dive into the details and get baking!
Ingredients
Before we start, let’s gather everything we need. Here’s what you’ll need for this showstopper of a cheesecake:
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Pecan Pie Layer:
- 1 cup pecan halves
- 1 cup light corn syrup
- ⅔ cup brown sugar, packed
- 3 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup toasted pecans, chopped
How to Make Caramel Pecan Pie Cheesecake
Are you ready for some magic in the kitchen? Follow these simple steps, and you’ll have a jaw-dropping dessert to impress everyone!
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (165°C). Combine the graham cracker crumbs, sugar, and melted butter in a bowl, mixing until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan, creating an even layer. Bake the crust for about 10 minutes, then set it aside to cool while you prepare the rest of the layers.
Step 2: Make the Pecan Pie Layer
In a mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt. Stir in the pecans, coating them thoroughly in the sweet mixture. Pour this over the pre-baked crust and bake for 20-25 minutes, until the pecan layer is set. Trust me, the smell alone will have your mouth watering!
Step 3: Prepare the Cheesecake Filling
While the pecan layer is cooling, it’s time to whip up the cheesecake filling. Using an electric mixer, beat the softened cream cheese until smooth and fluffy. Add in the sugar, eggs, sour cream, and vanilla extract, mixing until everything is well combined. Pour the cheesecake mixture gently over the cooled pecan pie layer, smoothing the top with a spatula.
Step 4: Bake the Cheesecake
Bake the cheesecake at 325°F for about 60-70 minutes, or until the center is slightly jiggly but the edges are set. Once done, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking! Once cooled, refrigerate for at least 4 hours or overnight.
Step 5: Add the Caramel and Pecans
Now for the finishing touch! Once your cheesecake has set, pour a generous amount of caramel sauce over the top. Sprinkle the toasted chopped pecans evenly across the caramel layer. And there you have it—a dessert that’s rich, sweet, and absolutely irresistible!
Details and nutritional information
Details
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 7 hours (including chilling time)
Yield: 12 servings
Nutrition (per serving)
Serving Size: 1 slice (out of 12 servings)
Calories: 620 kcal
Sugar: 45 g
Sodium: 350 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 150 mg
Helpful Tips
- Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother, creamier cheesecake filling.
- Prevent cracks: Cooling the cheesecake in the oven helps prevent cracking. But if it happens, don’t worry—the caramel topping will hide any imperfections!
- Toasting pecans: Toasting the pecans enhances their flavor and adds a lovely crunch. Just pop them in the oven at 350°F for 5-7 minutes, stirring halfway through.
How to store Caramel Pecan Pie Cheesecake
This cheesecake can be stored in the fridge, covered, for up to 4-5 days. If you want to freeze it, wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will last in the freezer for up to 2 months—just be sure to thaw it overnight in the fridge before serving!
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! In fact, this cheesecake is even better when made a day or two in advance. It gives the flavors time to meld together beautifully.
Do I need a water bath for this cheesecake?
While some cheesecake recipes call for a water bath, it’s not necessary here. Just be sure to bake it at a low temperature and let it cool slowly in the oven to avoid cracks.
Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel works perfectly in this recipe, but if you want to make your own, go for it! Homemade caramel can add an extra touch of richness.
Enjoy every bite of this decadent Caramel Pecan Pie Cheesecake! The combination of creamy cheesecake, crunchy pecans, and that irresistible caramel topping is truly unbeatable. I can’t wait for you to try it!