This Caramel Pecan Cheesecake is super rich, extra decadent, and insanely delicious. It makes for one hell of a lush dessert for any occasion. The cheesecake body is silky-smooth, creamy, and bursting with a luscious caramel flavor that meets a glorious caramel pecan topping! A memorable sweet treat that you will love!

caramel pecan cheesecake on cake stand

CARAMEL. PECAN. CHEESECAKE 😍.

Y’all, like seriously, I can’t even begin to tell you how this cheesecake has my heart (and others’ hearts as well). Hold up, yes I can, this is a blog where I write and all, ha! If you could only make one cheesecake for the rest of your life, this one is it. And you butter believe I’m coming to you with the most humble of brags, of course 🫶🏾.

I’ve tested this cheesecake so many times and finally landed on the most creamiest, flavorful, and over-the-top indulgent treat, ever! This caramel pecan cheesecake is super rich, wildly decadent, and makes the most fun treat for get-togethers. Additionally, just watch everyone fight for the last scraps too, there will be no leftovers! I proved this to be true when I brought this cheesecake into work a few weeks ago. Hell, I even saw people trying to scrape the graham cracker crust bits left behind bwahaha. You know a cheesecake is crazy good when we’ve reduced ourselves to the crust, mmkay.

slices of caramel pecan cheesecake on small plates

Caramel Pecan Cheesecake Ingredients:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Cream cheese: grab the full-fat kind and NOT the reduced-fat kind.
  • Sugar: two kinds in the cheesecake filling: white granulated AND dark brown sugar. The addition of dark brown sugar adds more depth as brown sugar has a molasses content to it.
  • Caramel sauce/topping: make your own homemade caramel sauce or grab store-bought caramel topping!
  • Eggs: 4 of ’em at room temperature!
  • Corn starch, kosher salt, sour cream, vanilla bean paste, and heavy cream.
  • For the cheesecake crust: graham cracker crumbs, melted butter, granulated sugar and salt.
  • For the caramel pecan topping: butter, brown sugar, heavy cream, vanilla bean paste, and pecans.
ingredients for caramel pecan cheesecake

How Do I Make This Cheesecake Recipe?

(Note: please see the recipe card directly below for the complete written instructions.)

First, to make the cheesecake crust, simply combine the graham cracker crumbs, sugar, and salt in a medium-sized bowl. Add in melted butter, stir to combine and press mixture into a lightly greased 10-inch springform pan. Transfer the pan to a large baking sheet and bake the crust in the oven for 12 minutes. Then remove from oven and let crust cool while you make the cheesecake filling. If using the water bath method, at this stage, wrap the bottom and sides of the springform pan in foil.

Secondly, to make the cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment, in the body of a food processor/blender, or in a large mixing bowl: beat cream cheese at medium speed until silky-smooth and creamy. Make sure the cream cheese is free of any lumps. Next, reduce the speed to low and add in both sugars, cornstarch, and salt. Then beat again until the mixture is light and fluffy. Add in vanilla bean paste and caramel sauce.

Add eggs, one at a time, beating well after each addition. Lastly, add sour cream and heavy cream and continue beating the mixture until just combined, while stopping to scrape down the sides of the bowl.

cheesecake batter being poured onto crust in pan
raw cheesecake in pan with water bath

Pour the cheesecake filling into the prepared pan, smooth the top of the cheesecake with an offset spatula and bake for 1 ½ hours. Alternatively, if using the water bath method: place the springform pan into a large roasting pan and put it into oven. Then pull out the oven rack and put enough boiling water into the roasting pan to come halfway up the sides of the springform pan.

Once the cheesecake is done baking, turn the oven off and leave the cheesecake in there with the door cracked for at least one hour. This helps the cheesecake to continue cooking and cool at an even rate. *Taking the cheesecake out of the oven immediately causes a sudden drastic change in temperature that may cause cracking.* Then carefully take the cheesecake/roasting pan out, remove the springform pan from the roasting pan, and discard the foil.

caramel pecan topping in saucepan with rubber spatula
caramel pecan cheesecake on cake stand

Finishing & Serving Your Caramel Pecan Cheesecake:

Take an offset spatula and run it around the edges of the cheesecake to loosen and prevent any sticking. Place the cheesecake onto a wire rack to continue cooling for another hour or two. Cover cheesecake with plastic wrap/foil and transfer to the fridge to let cheesecake refrigerate overnight.

On the day of serving, make easy caramel pecan topping, take the cheesecake out of the refrigerator and remove the sides of the springform pan. Pour topping over cold cheesecake and run a sharp knife under hot water in between cutting cheesecake slices. This helps prevent sticking and allows for clean slices. Oh yeahhh! 🤩

caramel pecan topping on caramel pecan cheesecake

Is A Water Bath Needed?

To water bath or not to water bath? That is the question! 🤔

Okay, so this one is totally up to you. For those unfamiliar with this terminology: the water bath method when making cheesecake is used by placing a good amount of foil all around the bottom and sides of the springform pan. In addition, the wrapped springform pan then goes into a large roasting pan with high enough sides to add at least two inches of water. Then we’ll put the springform pan into the roasting pan and place it into the oven and then slowly add water to the roasting pan. Adding just enough water to come up to the sides of the springform pan.

slice of caramel pecan cheesecake on plate

→ Water bath results?: This method helps the cheesecake to bake slowly and evenly preventing any cracks on the top surface of the cheesecake. I like to use this method whenever I make cheesecake because it helps to ensure a smooth top and yields an evenly layered cheesecake (as pictured in photos). However, since we’re loading it up with the caramel pecan topping, having a crack-free top is not entirely important. Personally, I like the water bath method because my anxiety is at ease when the cheesecake is baking, ha! But it’s more of a preference with this recipe here, so you do you on this one!

Special Treat, Holiday Dessert & Beyond!

This caramel pecan cheesecake is such a delight no matter the occasion, friends. It can go from a special anytime dessert to a holiday table treat, and everything in between. It’s one of my go-to desserts for holidays like Easter, Thanksgiving, or Christmas! And it’s also a lovely dessert for birthdays, date nights, and more!

slices of caramel pecan cheesecake on small plate

Listen, this Caramel Pecan Cheesecake recipe is the ultimate treat. It’s unapologetically rich without being over the top. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More BBR desserts & sweets:

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caramel pecan cheesecake on cake stand

Dreamy Caramel Pecan Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American
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Description

This Caramel Pecan Cheesecake is super rich, extra decadent, and insanely delicious. It makes for one hell of a lush dessert for any occasion. The cheesecake body is silky-smooth, creamy, and bursting with a luscious caramel flavor that meets a glorious caramel pecan topping! A memorable sweet treat that you will love!

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted

Cheesecake Filling:

  • (4) 8-ounce full-fat bricks cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 tablespoon vanilla bean paste
  • ½ cup store-bought caramel sauce
  • 4 large eggs, room temperature 
  • 1 cup sour cream
  • ⅓ cup heavy whipping cream

Caramel Pecan Topping:

  • 6 tablespoons unsalted butter
  • ½ cup packed dark brown sugar
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla bean paste
  • 2 cups whole pecans

Instructions

  1. Preheat the oven to 350°F. Lightly spray the bottom of a 10-inch springform pan with nonstick spray, and lay a sheet of parchment paper so it adheres to the bottom of the pan. Then fasten/buckle the springform pan mechanism and spray the entire bottom and sides of the pan with nonstick spray. Set aside.
  2. Prep the crust. In a large bowl, combine the graham cracker crumbs, granulated sugar, and salt and whisk to fully combine. Then add the melted butter and stir well to combine until the mixture resembles a sand-like consistency. Empty the mixture into the prepared springform pan and use a measuring cup or glass to help you tightly pack the crumbs on the bottom and up the sides of the pan.
  3. Bake the crust for 12 minutes at 350°F until lightly toasted and fragrant, and then set aside to cool while you prepare the cheesecake batter. Then reduce the oven temperature to 325°F.
  4. Make the cheesecake batter. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until light and creamy, about 5-6 minutes. Add the granulated sugar, brown sugar, cornstarch, and salt and continue beating until well combined and fluffy, about 2-3 minutes. Be sure to stop and scrape down the sides of the bowl as needed. Then add the vanilla bean paste and caramel sauce and continue beating until fully combined, about 1-2 minutes. 
  5. Add the eggs, one at a time, beating until just incorporated before adding in the next egg. Then add the sour cream and heavy cream and continue beating until everything is just incorporated. Note: Be careful not to over-mix the cheesecake batter as it may contribute to a cheesecake that cracks/collapses after baking. The key is to mix until the ingredients are just combined and then stop!
  6. Carefully empty the cheesecake batter over the baked crust. Use an offset spatula or spoon to smooth the top of the cheesecake if needed. The next step involves cheesecake water bath prep, if you would like to skip this step, simply move on to the step below. [Water bath prep]: Tightly wrap the bottom of the springform pan in a good amount of foil (to prevent water from seeping in). Then place the assembled cheesecake into a large roasting pan or deep baking pan. Slowly pour enough boiling water into the larger pan (being careful not to splash any water onto the cheesecake) until the water reaches almost halfway up the springform pan. Then, very carefully, place the cheesecake in the oven.
  7. Baking cheesecake & resting. Bake the cheesecake for 1 hour and 30 minutes at 325°F or until the cheesecake edges are set and the center has the slightest jiggle when nudged. When done baking, turn off the oven, and remove the cheesecake from the water bath and discard the foil (if used), take the water bath pan out. Return the cheesecake to the oven by itself and leave the cheesecake in the oven for at least 1 hour. Then remove the cheesecake from the oven and set it on a cooling rack to continue cooling down to room temperature. Once the cheesecake is at room temperature, cover the top of the springform pan with foil and refrigerate overnight (ideally 8-10 hours).
  8. Make the caramel pecan topping. In a medium-sized saucepan, melt butter over medium-low heat. Add the brown sugar and stir well until the sugar has dissolved. Then add the heavy cream and vanilla bean paste and stir well until the mixture just barely starts to bubble. Then remove from heat and stir in the pecans. Set the topping aside until slightly cooled before topping the cheesecake.
  9. Serving cheesecake. Remove the cheesecake from the springform pan by running a small offset spatula or knife around the cheesecake edges while in the pan to help loosen. Then transfer the cheesecake onto a serving platter or cake plate. You can pour the caramel topping over the top of the cheesecake (enough so that it drips down the sides of the cheesecake) or feel free to drizzle the topping over individual cheesecake servings. Slice cheesecake into wedges and serve. Enjoy!
  10. Storing cheesecake. First, always keep your cheesecake, covered, in the fridge! This cheesecake can be baked, cooled, assembled with or without the topping, and chilled in the refrigerator for 1-2 days before serving.

Notes

  1. When cutting into cheesecake, it helps to run a sharp knife under hot water in between cutting cheesecake slices to prevent sticking for clean, mess-free slices.
  2. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin