Easy Caramel Pecan Cheesecake Recipe

Published Apr 29, 2024 By Elle Ann

Image credit: The Cooking Foodie via YouTube

This rich and creamy dessert is perfect for those who love cheesecakes as much as pecan-flavored desserts! It’s so delicious and easy to make that you can prepare this in just a few minutes. You can serve this for dessert, snack, or whenever you want, you can even prepare this for special occasions or parties if you like.

Learn this quick and easy recipe by The Cooking Foodie on YouTube and impress your family or friends with a yummy restaurant-quality dessert. I’m sure this will be your new favorite cheesecake flavor and you might even want to eat this every day. Watch the video tutorial below to learn how now.

Ingredients for Caramel Pecan Cheesecake:

Crust

8 ounces of biscuits or graham crackers
6 tbsp of butter, melted

Filling

4 cups of cream cheese, full-fat, at room temperature
1 cup of sour cream
¼ cup of heavy cream
4 eggs
1 cup + 2 tbsp of sugar
1 tsp of vanilla extract
2 tbsp of cornstarch

Topping

2 cups of pecans
½ tsp of cinnamon
½ cup of brown sugar
4 tbsp of butter
¼ cup of heavy cream
1 tsp of vanilla extract
Salt

How to Make Caramel Pecan Cheesecake:

Step 1

Preheat your oven to 425°F, then crush the cookies on a Ziploc bag or food processor until fine crumbs, add the melted butter, and continue to pulse or mix until combined. Transfer the crumbs to the bottom of a 9-inch springform pan, then press it nicely and firmly, and bake it in the preheated oven for about 7 to 8 minutes. Set it aside, then reduce the temperature of the oven to 300°F, and prepare the filling.

Step 2

Add the cream cheese and sugar in a large bowl, then beat them until smooth and creamy, add the vanilla extract, sour cream, and heavy cream, and continue to beat them until smooth and combined. Add the cornstarch, then beat until incorporated, and beat in the eggs one at a time until combined making sure not to overmix.

Step 3

Place the pan over aluminum foil, then scrunch the sides, and place it on a roasting pan. Pour the filling over the crust, then spread it evenly, and fill the roasting pan with hot water until halfway up the sides. Allow it to bake for about 45 to 50 minutes or until the edge is set but the center jiggles slightly, then turn off the heat, and leave it in the oven for 1 more hour.

Step 4

After an hour, remove it from the oven, then let it cool on the counter for about 1 hour, and transfer it to the refrigerator to chill for at least 4 hours. Place a large pan on a stove over low heat, then add the butter and let it melt, and add in the sugar and salt. Allow them to dissolve, then once bubbly, pour in the heavy cream, and add the cinnamon and pecan.

Step 5

Give them a good stir until well coated, then turn off the heat, and remove it from the stove before adding in the vanilla extract. Give them a quick stir, then let it slightly cool for about 5 to 10 minutes, and then release the chilled cheesecake from the pan. Pour the topping over the cheesecake, then spread it evenly, and serve. Enjoy!