Caramel Pecan Cheesecake
Say hello to the dessert of your dreams— Caramel Pecan Cheesecake! This rich and creamy dessert is packed with decadent flavor and crowned with a gooey caramel topping. A make-ahead dessert go-to, it's sure to be the star of any occasion.
Servings: 12 servings
Calories: 437kcal
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 cups chopped pecans
- 1 tablespoon powdered sugar
- 1/2 cup melted salted butter
Cheesecake Filling
- 12 ounces regular cream cheese
- 2 large eggs
- 7 ounces sweetened condensed milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- Optional garnishes: fresh cranberries, candied cranberries, spiced candied pecans, toasted pecans, fresh mint, fresh whipped cream
Instructions
- Preheat oven to 350°F. Line a 9x9-inch or 2 quart baking dish with parchment paper.
Crust
- In a mixing bowl, combine flour, pecans, and powdered sugar. Add the melted butter and mix until the mixture is crumbly and resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared dish. Bake for 18-20 minutes, or until lightly golden at the edges.
Cheesecake Filling
- In a large bowl with a hand mixer, beat cream cheese until smooth and creamy.
- Add eggs and beat again for 30 seconds.
- Mix in sweetened condensed milk, granulated sugar, and vanilla extract until well combined.
- Pour the cream cheese mixture over the crust. Bake 35-40 minutes or until set.
Topping
- In a saucepan, combine brown sugar and heavy whipping cream. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil. Reduce the heat and simmer, uncovered, for 4 minutes.
- Turn off the heat and stir in pecans and vanilla extract. Let it rest 2 minutes.
- Pour the topping over the top of the cheesecake and spread evenly. Cover and chill for at least 4 hours. Cut in squares for serving, and garnish if desired.
Video
Notes
Pro Tips and Substitutions
- Baking Tips: For best results, make sure all of the ingredients are at room temperature. When blending the cheesecake ingredients, make sure to scrape down the sides of the bowl occasionally to avoid a lumpy batter. Don’t over mix the batter once you add the eggs. If the cheesecake breaks, don't worry about it. The topping will cover it!
- Crust Options: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also make a graham cracker crust. Combine 2 cups graham cracker crumbs, 1/3 cup granulated sugar and 7 tablespoons salted butter. Bake for about 10-12 minutes at 350°F.
- Nut Alternatives: If you want to switch things up, try using walnuts or almonds in place of pecans for both the crust and topping.
- Sweetness Level: Adjust the sweetened condensed milk and sugar to your taste; you can use less sugar if you prefer a less sweet cheesecake. The texture will differ.
Storage and Freezing
Store any leftover caramel pecan cheesecake in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop! You can freeze the cheesecake (without the toppings) for up to 3 months. Thaw in the refrigerator overnight before serving.Nutrition
Calories: 437kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 188mg | Potassium: 186mg | Fiber: 1g | Sugar: 26g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
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