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Pecan Caramel Cheesecake

This Pecan Caramel Cheesecake is rich, nutty, and indulgent, making it an ideal dessert for busy hosts looking to impress without the fuss.
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Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 1 3/4 cups graham cracker crumbs (about 12 full crackers)
  • 1 cup toasted pecans, finely chopped Toast for more flavor.
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
Cheesecake Filling
  • 32 oz cream cheese, room temperature Let come to room temp.
  • 1 1/4 cups granulated sugar
  • 3 large eggs, room temperature Let come to room temp.
  • 1 cup sour cream, room temperature Let come to room temp.
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
Caramel Sauce (Homemade)
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Topping
  • 1 cup toasted pecan halves (lightly chopped if preferred)
  • 1 pinch flaky sea salt (optional)
  • as needed whipped cream for serving (optional)

Method
 

Preheat and Prep
  1. Preheat your oven to 325°F (163°C).
  2. Butter a 9-inch springform pan and wrap the outside in a double layer of heavy-duty foil.
Make the Crust
  1. Combine graham crumbs, chopped pecans, sugar, cinnamon, and melted butter in a bowl. Stir until clumps form.
  2. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
  3. Bake for 10 minutes, then cool while you prepare the filling.
Prepare the Filling
  1. In a large bowl, beat cream cheese on medium speed until smooth, about 2–3 minutes.
  2. Add sugar and beat until combined.
  3. Add eggs one at a time, mixing just until blended to avoid cracks.
  4. Mix in sour cream, heavy cream, vanilla, and flour until smooth. Avoid overmixing.
Bake in a Water Bath
  1. Pour the filling over the cooled crust and smooth the top.
  2. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform.
  3. Bake at 325°F for 55–70 minutes until the center slightly jiggles.
  4. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes.
Chill
  1. Remove the cheesecake from the water bath and cool completely on a wire rack.
  2. Refrigerate for at least 6 hours, ideally overnight.
Make the Caramel Sauce
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add brown sugar and whisk until smooth, then bring to a simmer for 2 minutes.
  3. Slowly stir in heavy cream and simmer until slightly thickened.
  4. Remove from heat, stir in salt and vanilla, then let cool.
Finish and Serve
  1. Pour about two-thirds of the caramel over the chilled cheesecake.
  2. Scatter toasted pecans on top and drizzle with remaining caramel.
  3. Sprinkle with a pinch of flaky sea salt if desired.
  4. Chill for another 30 minutes, then slice and serve.

Notes

If you're short on time, a high-quality jarred caramel can be used. For a gluten-free option, substitute the graham crumbs.