Pecan Caramel Cheesecake is a great holiday dessert idea. This is so much better than a plain cheesecake – and those are magnificent! The pecan caramel topping brings this delicious dessert to a whole new level. And you know what? This pecan caramel cheesecake recipe is easy. If you can follow a recipe, you can bake this cheesecake without a problem. You don’t have to have years of experience as a baker to make this delicious dessert. And pairing this yummy dessert with a creamy martini to bring yourself to super host or hostess status!
Cheesecakes
Cheesecakes come in a variety of flavors. Personally, I used to think that less was more and preferred an original cheesecake to a fancy topped cheesecake. However, after making this pecan caramel cheesecake, I have changed my mind. I am not limiting my favorite type of cheesecake to any one particular kind. Rather, I am a fluid cheesecake lover and base my preference on my mood that day (or whatever type of cheesecake is available!).
Ingredients
Cheesecake Crust
- 1-3/4 cups Graham cracker crumbs (approx 15 Graham crackers)
- 1/4 cup Brown Sugar
- 4 tbsp Salted Butter melted
Cheesecake Filling
- 32 oz Cream Cheese room temperature
- 1-1/3 cup Sugar
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 3 Eggs
- 1/4 cup Sour Cream
- 1/4 cup Whipping Cream
- 2 tsp Cinnamon
Pecan Caramel Cheesecake Instructions
Making a cheesecake can seem like a daunting task. If you are not an experienced baker, you might think you won’t be able to handle a cheesecake recipe. Here’s a little secret. Come in close. Although, cheesecake is a show-stopper at any family gathering, they actually aren’t that difficult to make. Did you know that? There are a bunch of steps in a cheesecake recipe, but they are easy to follow and definitely worth the extra effort. Well, because it’s cheesecake. And cheesecake is worth it!
So follow along and get your baking cap on because you are going to rock this pecan caramel cheesecake recipe. And I want to know how it turns out so don’t forget to add a comment and picture, when it’s done!
Preparing The Crust
- Preheat oven to 350°F (175°C), with rack in lower third of oven.
- Pulse the graham crackers in a food processor or blender until finely ground.
- Put in a large bowl, and stir in the brown sugar, then stir in the melted butter.
- Gently press down the graham cracker crumbs into the bottom of the springform pan using your fingers, until the crumbs are an even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
- Place the pan on a baking sheet and bake at 350°F for 10 minutes.
- Remove from the oven and let cool. While the crust is cooling, start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.
Preparing The Springform Pan
- Triple wrap the pan in foil so that no water leaks into it while cooking.
- Place a large 18-inch by 18-inch square of aluminum foil on a flat surface.
- Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don’t create any holes in the foil.If there are any holes, water will get into the pan and ruin the crust.Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Making The Cheesecake
- Cut the cream cheese into chunks and place in the bowl of an electric mixer.
- With the paddle attachment, mix on medium speed for 4 minutes until smooth, soft and creamy.
- Next, add the sugar, beat for 4 minutes more.
- Add the salt, cinnamon, and vanilla, beating after each addition.
- Next, add the eggs, one at a time, beating on medium low speed for one minute after each addition.
- Then, add the sour cream, beat until incorporated.
- Finally, add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Cooking The Cheesecake
- Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Reduce oven heat to 325°F (160°C).
- Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
- Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
- Carefully, pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1-1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
- Bake for 1.5 hours.
- After 1.5 hours, turn off the oven. Crack open the oven door approx 1″ and let the cheesecake cook in the oven for 1 hour. This cooling process will help prevent the cheesecake from cracking.
- Cover the top of the cheesecake with foil, so that it doesn’t actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Making The Caramel Pecan Topping
- Just before you’re ready to serve, prepare the pecan pie topping.
- Put a 14″ pan over medium heat, toast the pecans for 1 to 2 min. or until fragrant. (Be careful – nuts burn quickly.) Remove the nuts from the pan and set aside
- Add the maple syrup to the pan and allow it to bubble, then cook over medium heat for 1 minute.
- Next, add the butter, salt and pecans to the mixture and cook for an additional minute before removing the topping from the heat.
- Allow the topping to cool for 2 to 5 min. Remove the rim of the springform pan. Pour the syrup mixture over the cheesecake. Slice the cheesecake with a hot, clean knife and serve!
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Holiday Dessert Ideas
These amazing dessert recipes make great holiday dessert ideas. However, you don’t need to wait for a special occasion to serve up these easy dessert recipes.
Chocolate Chip Cookie Dough Pie
Try Some Dessert Martinis
What better way to wash down a yummy slice of cheesecake than with an equally yummy martini? I guess you could try having a cup of coffee, but that just isn’t as fun. So get your cocktail shaker ready and gear up for some delectable martinis!
Don’t forget to leave a reply below or share the recipe with on social media – sharing is caring!
Pecan Caramel Cheesecake
Ingredients
Cheesecake Crust
- 1-3/4 cups Graham cracker crumbs (approx 15 Graham crackers)
- 1/4 cup Brown Sugar
- 4 tbsp Salted Butter melted
Cheesecake Filling
- 32 oz Cream Cheese room temperature
- 1-1/3 cup Sugar
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 3 Eggs
- 1/4 cup Sour Cream
- 1/4 cup Whipping Cream
- 2 tsp Cinnamon
Instructions
Preparing The Crust
- Preheat oven to 350°F (175°C), with rack in lower third of oven.
- Pulse the graham crackers in a food processor or blender until finely ground.
- Put in a large bowl, and stir in the brown sugar, then stir in the melted butter.
- Gently press down the graham cracker crumbs into the bottom of the springform pan using your fingers, until the crumbs are an even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
- Place the pan on a baking sheet and bake at 350°F for 10 minutes.
- Remove from the oven and let cool. While the crust is cooling, start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.
Preparing The Springform Pan
- Triple wrap the pan in foil so that no water leaks into it while cooking.
- Place a large 18-inch by 18-inch square of aluminum foil on a flat surface.
- Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.If there are any holes, water will get into the pan and ruin the crust.Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Making The Cheesecake
- Cut the cream cheese into chunks and place in the bowl of an electric mixer.
- With the paddle attachment, mix on medium speed for 4 minutes until smooth, soft and creamy.
- Next, add the sugar, beat for 4 minutes more.
- Add the salt, cinnamon, and vanilla, beating after each addition.
- Add the eggs, one at a time, beating on medium low speed for one minute after each addition.
- Add the sour cream, beat until incorporated.
- Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
- Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Reduce oven heat to 325°F (160°C).
- Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
- Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
- Carefully, pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1-1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
- Bake for 1.5 hours.
- After 1.5 hours, turn off the oven. Crack open the oven door approx 1" and let the cheesecake cook in the oven for 1 hour. This cooling process will help prevent the cheesecake from cracking.
- Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Making The Caramel Pecan Topping
- Just before you’re ready to serve, prepare the pecan pie topping.
- Put a 14" pan over medium heat, toast the pecans for 1 to 2 min. or until fragrant. (Be careful – nuts burn quickly.) Remove the nuts from the pan and set aside
- Add the maple syrup to the pan and allow it to bubble, then cook over medium heat for 1 minute.
- Next, add the butter, salt and pecans to the mixture and cook for an additional minute before removing the topping from the heat.
- Allow the topping to cool for 2 to 5 min. Remove the rim of the springform pan. Pour the syrup mixture over the cheesecake. Slice the cheesecake with a hot, clean knife and serve!
- ENJOY!
