Caramel Pecan Pie Cheesecake

Name: Caramel Pecan Pie Cheesecake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 cups graham cracker crumbs; ½ cups butter (melted); ½ cups granulated sugar; 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; 1-½ cup pecan halves (lightly toasted); 2 cups good quality caramel sauce (homemade is best)

August 12, 2018 · 40 Comments

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.

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!

How to Make Pecan Pie Cheesecake

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. Trust me it is worth the investment to buy a springform pan.
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.

Enjoy because this recipe is SO good!

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!