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Caramel Pecan Pie Cheesecake is the perfect Thanksgiving dessert! Cheesecake topped with pecans with warm caramel drizzled over! SO GOOD! Or if you are looking for my Classic Pecan Pie Recipe <– it’s right here!
Pecan Pie Cheesecake | Topped with Caramel Sauce
Let’s get into this delicious and fabulous 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.
Main Ingredients Needed
I broke up this pecan pie cheesecake into three parts, the crust, the filling and the toppings! Here’s everything you need:
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.
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!
How to Make Pecan Pie Cheesecake
For full details on how to make Pecan Pie Cheesecake, see the recipe card down below 🙂
2. Make Crust
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. Make Pecan Pie Cheesecake Filling
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. Bake + Cool
Pour filling into prepared crust and smooth the top. Bake until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
5. Top with Pecans + Caramel
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 the edges of the cheesecake and remove the sides of the springform pan. To serve you can either drizzle 1 cup of caramel syrup over the entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.
Storing Pecan Pie Cheesecake
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.
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?
Similar Recipes to Try!
- Mini Turtle Cheesecakes
- Pecan Tarts
- Pumpkin Pecan Tassies
- Brown Sugar Pecan Cream Pie
- Pumpkin Pecan Cobbler
Enjoy because this recipe is SO good! The printable recipe card is down below 🙂
Pecan Pie Cheesecake
for the crust-
- 3 cups graham cracker crumbs
- ½ cups butter melted
- ½ cups granulated sugar
for the filling-
- 24 oz cream cheese 3 packages
- ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cups all purpose flour
- ¾ teaspoons cinnamon
- ¼ teaspoons nutmeg
for the topping-
- 1-½ cup pecan halves lightly toasted
- 2 cups good quality caramel sauce homemade is best
- 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.
what does it mean 24 oz cream cheese 3 pkgs? How much cream cheese do I need in total?
Just 3 packages
I just had TGIF’s Cinnabon Caramel Pecan Cheesecake tonight and I think it’s my new favorite dessert, so of course I went looking for a recipe. I’m hoping that this one comes close; I might use 1 tsp cinnamon (no nutmeg) to see!
Can you substitute Dulce de Leche for caramel sauce?
How long can this be stored in the fridge?
Should I freeze the cheesecake with or without the pecans?
Delicious and so easy to make. Thanks for the inspiration
[…] Crazy for Crust Pecan Pie Bars from Sarah’s Bake Studio Pecan Pie Cake from Baking Beauty Pecan Pie Caramel Cheesecake from Lauren’s Latest Pecan Pie Dip from Crazy for […]
I was just wondering if you can use chopped pecans instead of halves? Or would it not turn out the same?
No, that would be fine!
[…] Caramel Pecan Pie Cheesecake from Lauren’s Latest […]
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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.
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!
[…] Source Recipe : laurenslatest.com […]
[…] Full instructions and recipes >> https://laurenslatest.com/pecan-pie-caramel-cheesecake/ […]
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
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!!
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. ????
Good morning I was wondering if I use a premade graham cracker crust and that’s a springform pan will that work . Thank you!
HI.HOW CAN I GET RID OF EGG SMELL WHEN I BAKE MERINGUE.ALWAYS LOOKS WOW AND YUMMY BUT THE EGG SMELL IS SO STRONG.THANKS A LOT
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?
Love the recipes
I cannot print the recipe.
If I am using à ready made crust how long do I bake it
For some reason, can’t print the recipe!!
how do you toast the pecans?
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.
350 degrees 8 minutes
What can you use instead of a spring form pan?
A large 10-inch round cake pan with high sides. It might be worth the investment to find a $10 springform pan at Walmart!
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!
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 🙂
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?
That means three eight ounce packages. So a total of 24 ounces of cream cheese.
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?
Well this cheesecake was delicious! I will definitely make it again!
This caramel cheesecake is the best. What else can I say? Thanks for the great recipe!
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!
Do you have a good homemade caramel sauce recipe?
What a perfect recipe for this time of year. It looks amazing!
Oh my goodness, this looks fantastic. Cheesecake is so tasty. Mmmmm.
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?
that looks SOOO good!
I am making your pumpkin spice caramel cheesecake today. I think this one will be up next! =)
Yummers. It looks delicious!
I want a slice for breakfast! Looks soooo good!