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 1/4 cups (300 mL) chocolate sandwich cookie crumbs; 1/4 cup (50 mL) pecans, toasted (see tips) and ground; 1/4 cup (50 mL) unsalted butter, melted; 1 cup (250 mL) soft caramels; 2 tbsp (25 mL) evaporated milk or whipping (35%) cream; 6 oz (175 g) bittersweet chocolate chunks; 2 packages (each 8 oz/250 g) cream cheese, softened; 1 cup (250 mL) sour cream; 1/2 cup (125 mL) granulated sugar; 3 eggs; 1 tsp (5 mL) vanilla extract; 1 cup (250 mL) pecans, toasted and chopped; 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Servings: persons

1 1/4 cups (300 mL) chocolate sandwich cookie crumbs
1/4 cup (50 mL) pecans, toasted (see tips) and ground
1/4 cup (50 mL) unsalted butter, melted
1 cup (250 mL) soft caramels
2 tbsp (25 mL) evaporated milk or whipping (35%) cream
6 oz (175 g) bittersweet chocolate chunks
2 packages (each 8 oz/250 g) cream cheese, softened
1 cup (250 mL) sour cream
1/2 cup (125 mL) granulated sugar
3 eggs
1 tsp (5 mL) vanilla extract
1 cup (250 mL) pecans, toasted and chopped
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1
Preheat oven to 350F (180C)
2
Crust: In a bowl, combine cookie crumbs, ground pecans and butter.
3
Press into bottom of cheesecake pan and freeze.
4
Filling: In a small saucepan over low heat, melt caramels in evaporated milk, stirring frequently, until smooth.
5
Reserve about 3 tbsp (45 mL); cover and refrigerate.
6
Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a 1/2-inch (1 cm) border uncovered.
7
Sprinkle chocolate chunks over caramel.
8
Set aside.
9
In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes.
10
Add eggs, one at a time, beating after each addition.
11
Mix in vanilla.
12
Fold in chopped pecans by hand.
13
Pour over frozen crust, smoothing out to sides of pan.
14
Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
15
Let cool in pan on a wire rack for 2 hours.
16
Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
17
Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted.
18
Drizzle over cake.

2575

kcal

Calories

202

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/4 cups (300 mL) chocolate sandwich cookie crumbs, 1/4 cup (50 mL) pecans, toasted (see tips) and ground, 1/4 cup (50 mL) unsalted butter, melted, 1 cup (250 mL) soft caramels, 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.

Caramel Pecan Cheesecake

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