Caramel Pecan Pie Cheesecake

5 from 9 votes

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Caramel Pecan Pie Cheesecake is the perfect Thanksgiving dessert! Cheesecake topped with pecans with warm caramel drizzled over! SO GOOD!

Let’s get into this delicious and fabulous Caramel Pecan Pie Cheesecake. All you do is make a regular cheesecake that is spiked with cinnamon and nutmeg. Mix it all up, let it bake, let it cool–you know the drill. THEN, you top it with pecan halves and cover the entire thing with caramel sauce. I’m telling you right now, it’s to die for. Especially if you warm up the caramel sauce and drizzle that over the cold cheesecake.

Caramel Pecan Pie Cheesecake

Graham Cracker Crust

Simple graham cracker crust can be homemade OR you can buy it premade from the store. Either way, it’s going to be delicious. You’ll need:

  • Crushed Graham Crackers – this is the main ingredient for the crust.
  • Butter – to hold everything together.
  • Sugar – to sweeten.

Pecan Pie Cheesecake

Now for the creamy rich filling. You’ll need:

  • Cream Cheese – three whole packages of tangy deliciousness (that’s 24 ounces).
  • Sugar – to sweeten and balance out the tang.
  • Vanilla – to flavor. Vanilla is always a good base.
  • Eggs – this adds structure to the cheesecake but also makes for great texture.
  • Flour – not a ton but enough to fill it out and to give it that structure that it needs.
  • Cinnamon – to flavor.
  • Nutmeg – some more of that cozy fall-time flavor.

Toppings

The whole cheesecake is topped with toasted pecans and good quality caramel sauce.

If you’re wondering what “good quality” means, think of the fancy (expensive) bottle of caramel sauce you’ve been eyeing in the grocery store. Now think of the Hershey’s brand, the “good quality” kind is somewhere between those two. Don’t break the bank for this recipe but do still treat yourself!

OR you can totally make your own caramel sauce if you’re feeling up to it!

Pecan Pie Cheesecake

How to Make Pecan Pie Cheesecake

  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside. Trust me it is worth the investment to buy a springform pan.
  3. For the filling, in a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of the bowl and stir again. Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary.
  4. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
  5. Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
  6. Once ready to serve, run a knife around edges of the cheesecake and remove sides of the springform pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Enjoy because this recipe is SO good!

Pecan Pie Cheesecake Recipe

Leftovers

This Pecan Pie Cheesecake can last for one whole week in the fridge, covered. I know, amazing. Which means you can make this dessert ahead of time for the holidays.

If your whole cheesecake is going to be eaten in one night I recommend topping the entire cheesecake. However, for storing purposes it’s easier to leave the cheesecake plain and top each slice individually.

Freezing Pecan Pie Cheesecake

Speaking of holiday preparation, you can freeze Pecan Pie Cheesecake for up to 2 months. Simply, freeze uncovered until firm, then transfer to a freezer bag to avoid frostbite. Easy, right?

More Cheesecakes to Make This Fall!

5 from 9 votes

Caramel Pecan Pie Cheesecake

Caramel Pecan Pie Cheesecake is the perfect Thanksgiving dessert! Cheesecake topped with pecans with warm caramel drizzled over! SO GOOD!
servings 12 Servings
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Ingredients

for the crust-

for the filling-

for the topping-

  • 1-½ cup  pecan halves lightly toasted
  • 2 cups  good quality caramel sauce homemade is best

Instructions

  • Preheat oven to 325 degrees.
  • In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside.
  • For the filling, in a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of the bowl and stir again. Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
  • Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
  • Once ready to serve, run a knife around edges of the cheesecake and remove sides of the springform pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Notes

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. Totally optional!

Nutrition

Calories: 966kcal | Carbohydrates: 110g | Protein: 13g | Fat: 55g | Saturated Fat: 19g | Cholesterol: 119mg | Sodium: 793mg | Potassium: 360mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1110IU | Vitamin C: 0.4mg | Calcium: 156mg | Iron: 4.1mg
Course: Cake, Dessert
Cuisine: American
Keyword: Caramel Cheesecake, Pecan Cheesecake, Pecan Pie Cheesecake

 

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Recipe Rating




40 Responses
  1. Shari (aka: fruitloopgirl)

    that looks SOOO good!
    I am making your pumpkin spice caramel cheesecake today. I think this one will be up next! =)

  2. Marilyn Brennan

    5 stars
    Don’t know what it is that looks so deletable; I think it’s the dribble of caramel sauce. Makes ya wanna clean it up, and then one thing leads to another. LOVE the pecans; one of my favorite! But hey, is he a yoga believer now?

  3. Lauren

    I don’t have a good caramel syrup for this recipe specifically, so check out other sites for some. Ina Garten has a good one on foodnetwork.com and Epicurious is a great resource too! I’ll have to formulate a good caramel sauce for you, Laura!

  4. connie Lake

    I love your recipes. I’m making this for my mom for her 75th birthday this weekend. I hope it turns out as well as yours. Any special tips for a first time cheesecake baker?

  5. Steph

    Hi Lauren, I am just wondering what **3-8 oz.** packages cream cheese, softened means.. How many ounce of cream cheese should I mix together?

  6. Sarah

    5 stars
    Just FYI, I made this yesterday and it turned out really good! To keep the cheesecake from cracking (a huge problem I’ve had in the past!) I let it cook for 35 minutes instead of 45, turned the oven off and cracked it open about 2 inches and left it for a while (about 30 more minutes). Then I let it cool on the counter another 30 minutes, THEN in the fridge. NOT ONE CRACK! Yay cuz crack is whack!

    1. Phoebe

      Wrap springform pan in foil, set in larger pan, I use a roasting pan, place in oven. Then carefully pour hot water in roasting pan, just enough to cover about an inch of the springform pan. You will never have cracks 🙂

    1. Lauren

      I just put mine in a dry skillet over medium heat for a few minutes tossing occasionally. Once they start to smell fragrant, I take them off the heat.

  7. Sharmin T

    Most of my friends say that my cheesecake is the best they’ve ever had. I can’t wait to try this one them. I’ll be sure to give you all the props, I think. 😉

    P.S.- I’m having a hard time getting this to print. Any suggestions?

  8. Cathy

    Good morning I was wondering if I use a premade graham cracker crust and that’s a springform pan will that work . Thank you!

  9. Melanie

    I made this for a family gathering last night and only one piece was touched. Cheesecake was not creamy consistency. It turned out rubbery. Cooked 45 minutes according to instructions at 325 degrees. ????

  10. Pam

    5 stars
    The ingredients are not showing up? Want to make this for Christmas. Have made it twice for Thanksgiving- it has been amazing. My friend is making it too, in Texas and she can’t pull it up. Thanks
    Pam

    1. Lauren

      When I switched over to my new site design, some things got automatically switched to ‘private’ instead of ‘public’ and I’m slowly finding everything that got changed. The recipe should be appearing as it should again. SORRY about that!!

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  12. Daniella

    Quick question…I usually make cheesecake with sour cream, but this recipe doesn’t call for it. What’s the difference in texture when not using sour cream? Thanks!

  13. Lamona

    5 stars
    My daughter made this for our Thanksgiving dessert and it was absolutely over the top.
    The cheesecake was smooth as silk. Not too sweet, crunchy, This has replaced our house favorite carrot cake as our holiday go to dessert. Thank you.

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