Go Back Email Link
–+ servings
A slice of pecan cheesecake on a white plate, topped with pecans and caramel sauce, with a fork holding a small piece beside it.
Print

Pecan Pie Cheesecake

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 809kcal
Author Katie Cooksey

Ingredients

for the crust-

for the filling-

for the topping-

  • 1 1/2 cups pecan halves lightly toasted
  • 2 cups  caramel sauce homemade is best, but a good quality store-bought works too
US Customary - Metric

Instructions

  • Preheat oven to 325° F.

for the crust-

  • In a large bowl, mix together graham cracker crumbs, melted butter and sugar until moist.
    A hand mixing brown sugar in a clear bowl using a utensil. A bowl of pecans is in the background.
  • Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. 
    Hands pressing crumb crust into a round baking pan, on a marble surface with a striped cloth nearby.

for the filling-

  • In a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla extract and eggs, one at a time. Scrape sides and bottom of the bowl and stir again.
    A hand pours vanilla extract into a bowl of whipped cream being mixed by a hand mixer.
  • Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary.
    Bowl of batter with flour and spices on top, placed on a marble surface. Pecan nuts and wooden spoons with a cloth are nearby.
  • Pour filling into prepared crust and smooth the top.
    A hand uses a spatula to spread a creamy filling into a pie crust inside a round baking pan.
  • 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.
    A round cheesecake sits on a marble surface alongside a bowl of pecans.
  • Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
    Pecan-topped cheesecake in a round black pan on a marble surface.

to serve-

  • Run a knife around edges of the cheesecake and remove sides of the springform pan.
    A hand holding a knife is slicing a dessert topped with rows of pecans in a round pan.
  • To serve you can either drizzle 1 cup of caramel sauce over the entire cheesecake and cut (with extra sauce to serve along with) or cut first and drizzle individual pieces.
    A slice of cheesecake topped with pecans is drizzled with caramel sauce on a white plate.

Video

Notes

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

Nutrition

Calories: 809kcal | Carbohydrates: 98g | Protein: 11g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 775mg | Potassium: 282mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1086IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 3mg
QR Code linking back to recipe