This caramel pecan pie cheesecake recipe is going to start a fight at the holiday dessert table! The filling is made up of traditional pecan pie and a thick, smooth layer of cheesecake on a homemade graham cracker crumb crust, and topped with gooey caramel sauce loaded with chopped pecans.
If you are one of those who overdoes it on Thanksgiving with the main course meal, I’m warning you now. Save room for a little slice of heaven! It may take a little effort to whip up this pecan pie cheesecake, but it’s so worth it and your guests are going to go crazy! I guess the only thing that is missing is a scoop of ice cream! If you find yourself with leftover pecans that you don’t want to store, use them to make brandy pecan baked brie (a great party app) or holiday yams.
I feel like caramel is a flavor that is versatile and everyone loves it. So this season be sure to try caramel apple cheesecake hand pies, pumpkin bread with caramel sauce (my newest obsession), and caramel apples, which kids love to help with! These desserts are also perfect for the holidays and are relatively easy to make!
What Ingredients do I Need for Caramel Pecan Pie Cheesecake?
Crust Ingredients:
- graham cracker crumbs – I enjoy making the crust from scratch, but you can use a store bought one in its place.
- light brown sugar – be sure to make it when measuring.
- salted butter – if you are using unsalted butter, add a dash or two of salt
Pecan Pie Filling Ingredients:
- salted butter
- eggs
- vanilla extract
- pecans – buy pre-chopped or place whole nuts in the food processor
- light corn syrup
- granulated sugar
Cheesecake Ingredients:
- cream cheese – allow time for it to come to room temperature
- granulated sugar
- salt
- all-purpose flour
- vanilla extract
- eggs
- sour cream
Pecan Topping Ingredients:
- salted butter
- light brown sugar
- light corn syrup
- vanilla extract
- heavy cream
- roughly chopped pecans
How to Make Caramel Pecan Pie Cheesecake
MAKE THE CRUST: Combine the graham crackers, sugar, and butter in a food processor and pulse until crumbly. Press the mixture into the bottom of a lined spring-form pan. Chill in the freezer.
- MAKE THE PECAN PIE FILLING: Melt the butter and stir in the sugar, corn syrup, and pecans. Add the eggs and vanilla, then cook for 10 minutes. Reduce the heat once it boils until it’s thick and golden brown. Stir constantly, then spread over the crust.
- MAKE THE CHEESECAKE: Beat together the sugar and cream cheese. Mix in the salt and flour. Add the sour cream and vanilla. Stir each egg in one at a time. Scoop the cheesecake mixture over the pecan pie filling. Wrap the bottom of the pan with aluminum foil and place into a larger pan to make a water bath.
- BAKE: AND CHILL: Cook for 1 hour, then turn off the oven and leave the cake inside for 30 minutes. Crack the door and leave it open for 30 more minutes, then remove. Once it has cooled completely, wrap with plastic wrap and chill in the fridge. Before adding the topping remove from the pan.
ADD THE TOPPING AND SERVE: Melt the butter and brown sugar, along with the corn syrup, over low heat. Bring to a simmer and cook for 3 minutes. Remove from the heat, stir in the vanilla and cream. Add the pecans and gently mix. Spread the pecan topping over the cold cheesecake. Serve as it, with whipped cream, or ice cream!
- Do not overmix the cheesecake layer. This will add too much air to the batter, causing it to puff while baking, then crack while cooling.
- Using a water bath helps the cheesecake to cook evenly, so it’s smooth and creamy.
- When making the pecan pie filling, be careful to not overcook. It will get too thick and make it hard to eat when it’s time to serve.
- Stirring the filling while it boils helps to keep it from burning, as caramel sauce can scald quite easily if left unattended.
- Do not pour the cheesecake layer over the pecan pie filling. It will cause displacement, instead use a large spoon or scooper, then spread gently.
- The topping will become thicker as it sets, so keep this in mind when cooking.
Ingredients
Crust Ingredients:
- 2 cups graham cracker crumbs either store bought or use a food processor to create fine crumbs from whole graham crackers
- ⅓ cup packed light brown sugar
- ½ cup salted butter melted
Pecan Pie Filling Ingredients:
- ⅓ cup salted butter
- 1 ½ cup pecans chopped
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cheesecake Ingredients:
- 2 – 8 oz. packages cream cheese softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 eggs
- ½ cup sour cream
Pecan Topping Ingredients:
- ½ cup salted butter
- ⅔ cup light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 cups roughly chopped pecans
Instructions
Crust Instructions:
- Preheat the oven to 325°F.
- Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
- Make the crust by pulsing together graham cracker crumbs, sugar, and butter in a bowl (or food processor if crushing the graham crackers from whole sheets). Press the crust into the bottom and halfway up the sides of the prepared springform pan. Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling Instructions:
- In a 2 quart saucepan, melt ⅓ cup butter over medium heat.
- Add the sugar, corn syrup, and pecans to the butter and stir to combine. Then add the eggs and vanilla. Cook over medium heat for about 10 minutes total. The mixture will come to a boil. Reduce the heat to medium low and continue simmering until the mixture turns golden brown and thickens. Do not overcook as the filling will become too thick and will be difficult to eat after being baked into the cheesecake. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
- Spread the filling in an even layer across the bottom of the chilled graham cracker crust.
Cheesecake Layer Instructions:
- To make the cheesecake filling, beat together cream cheese and sugar until fluffy and combined. Mix in salt and flour.
- Add sour cream and stir to combine.
- By hand, gently stir in vanilla extract and one egg at a time until fully combined.
- Scoop the cheesecake mixture evenly over the pecan filling mixture. Pouring the cheesecake into the center of the pecan pie filling will displace the pecan pie filling. Scoop in separate scoops over the top and then gently spread for an even layer.
- Wrap the bottom of the springform pan in 1-2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
- Bake the cheesecake (in water bath) for 1 hour, until the cheesecake is just slightly jiggly.
- Turn off the oven and leave everything inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool. When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill 12 hours or overnight.
- Remove cheesecake from the springform pan and prepare pecan topping.
Topping Instructions:
- In a small saucepan, melt together the butter, tablespoon of corn syrup, and brown sugar over medium heat. Bring to a simmer and cook for 2-3 minutes longer. The mixture will become golden color. Remove from heat and stir in vanilla extract and heavy cream until smooth. Stir in pecans and spread pecan topping over chilled cheesecake. Note: The longer the topping cooks, the thicker it will become, but keep in mind that the topping will thicken further as it cools.
Notes
Storage: Store, loosely covered, in the refrigerator for up to 1 week or in the freezer for up to 2 months.Notes:Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.The water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.Recipes inspired by https://lilluna.com/pecan-pie-cheesecakeNutrition
Calories: 999kcal | Carbohydrates: 104g | Protein: 14g | Fat: 62g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 649mg | Potassium: 358mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1161IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 2mg
- ADD THE TOPPING AND SERVE: Melt the butter and brown sugar, along with the corn syrup, over low heat. Bring to a simmer and cook for 3 minutes. Remove from the heat, stir in the vanilla and cream. Add the pecans and gently mix. Spread the pecan topping over the cold cheesecake. Serve as it, with whipped cream, or ice cream!
Source:thegirlinspired.com