Caramel Pecan Cheesecake Recipe

Name: Caramel Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1 cup coarsely chopped pecans, divided; 2 tablespoons granulated sugar; 1/4 cup butter, melted; 32 ounces cream cheese, softened; 1 cup firmly packed brown sugar; 2 tablespoons flour; 1 tablespoon vanilla; 1/2 cup sour cream; 3 eggs; 1 (14 ounce) bag caramels, divided; 2 tablespoons water, divided

Servings: persons

1 1/2 cups graham cracker crumbs
1 cup coarsely chopped pecans, divided
2 tablespoons granulated sugar
1/4 cup butter, melted
32 ounces cream cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1 tablespoon vanilla
1/2 cup sour cream
3 eggs
1 (14 ounce) bag caramels, divided
2 tablespoons water, divided

1
Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
2
Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
3
Bake at 350 degrees for 10 minutes.
4
Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
5
Mixture will be pretty thick.
6
Add sour cream; mix well.
7
Add eggs, one at a time, mixing on low speed after each addition just until blended.
8
Place 36 caramels and 1 tablespoon water in microwavable bowl.
9
Microwave on high 1 minute or until caramels are completely melted when stirred.
10
Add melted caramels to cream cheese batter; stir until well blended.
11
The caramel will become kind of stringy through the batter as the caramels cool.
12
Pour over crust.
13
Bake at 350 degrees for 40 minutes or until center is almost set.
14
Sprinkle cheesecake with remaining 1/2 cup pecans.
15
Refrigerate 4 hours or overnight.
16
****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
17
I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.

1654

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 1 cup coarsely chopped pecans, divided, 2 tablespoons granulated sugar, 1/4 cup butter, melted, and more.

Yes, Caramel Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Pecan Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions