Lauren's Latest

A food and lifestyle blog

Caramel Pecan Pie Cheesecake

· 34 Comments

5 from 9 votes

Jump to Recipe

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

Pecan Pie Cheesecake

Caramel Pecan Pie Cheesecake

Let’s get into this delicious and fabulous Caramel Pecan Pie Cheesecake.

A few weeks ago, I ended up with a similar version that is so much easier to make and much fancier looking but still just as amazing! 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. Hot and cold desserts are downright delicious and at the moment, I just can’t get enough. It’s a problem. I’m doing hypnosis and taking shots for it, actually. (j/k)

Pecan Pie Cheesecake Ingredients

For the Crust

Simple graham cracker crust is made with crushed graham crackers, butter, and sugar. Make it yourself OR buy it premade from the store. Either way, it’s going to be delicious.

For the Filling

You’ll need THREE packages of cream cheese (that’s 24 ounces), sugar, vanilla, eggs, and flour. To flavor the whole thing there is cinnamon and nutmeg, hello, drool.

For the Topping

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

{For full recipe with measurements and bake time see the recipe card below}

  1. Preheat oven.
  2. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside.
  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. 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.
  4. Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
  5. 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 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

Moral of the story: make this Caramel Pecan Pie Cheesecake. That’s pretty much it. Oh, and shout out, my husband is awesome. He does yoga now. And he has big muscles.  And he wears pink shirts. And he eats my cheesecake even though I put pecans on it and he hates pecans. But most importantly, he knows how to keep his wife happy! The End.

Happy Week/Weekend, friends!

Other cheesecake recipes you might like:

5 from 9 votes
Print

Caramel Pecan Pie Cheesecake

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

Course Cake, Dessert
Cuisine American
Keyword Caramel Cheesecake, Pecan Cheesecake, Pecan Pie Cheesecake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 Servings
Calories 966 kcal
Author Lauren

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
US Customary - Metric

Instructions

  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.

  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. 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.
  4. Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
  5. 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.

Recipe 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 Facts
Caramel Pecan Pie Cheesecake
Amount Per Serving
Calories 966 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 19g 95%
Cholesterol 119mg 40%
Sodium 793mg 33%
Potassium 360mg 10%
Total Carbohydrates 110g 37%
Dietary Fiber 5g 20%
Sugars 41g
Protein 13g 26%
Vitamin A 22.2%
Vitamin C 0.5%
Calcium 15.6%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

 

Reader Interactions

Comments

  4. Marilyn Brennan says

    November 12, 2010 at 3:29 pm


    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?

    Reply

  8. Lauren says

    November 18, 2010 at 4:56 pm

    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!

    Reply

  10. connie Lake says

    March 17, 2011 at 1:53 pm

    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?

    Reply

  11. Steph says

    May 18, 2012 at 5:48 am

    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?

    Reply

  12. Sarah says

    October 28, 2012 at 11:41 am


    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!

    Reply

    • Phoebe says

      May 24, 2015 at 6:24 am

      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 🙂

      Reply

    • Lauren says

      November 21, 2013 at 11:47 am

      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.

      Reply

  19. Sharmin T says

    May 26, 2015 at 3:06 pm

    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?

    Reply

  20. LAMA says

    November 1, 2016 at 7:59 am

    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

    Reply

  21. Cathy says

    March 22, 2017 at 6:10 am

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

    Reply

  22. Melanie says

    September 10, 2017 at 6:18 am

    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. ????

    Reply

  23. Pam says

    December 22, 2017 at 10:05 pm


    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

    Reply

    • Lauren says

      December 23, 2017 at 11:16 am

      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!!

      Reply

  24. Daniella says

    November 21, 2018 at 12:34 pm

    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!

    Reply

  25. Lamona says

    November 24, 2018 at 5:55 am


    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.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *