Butter Pecan Caramel Cheesecake
Indulge in the decadent layers of this Butter Pecan Caramel Cheesecake—a rich and creamy dessert that’s perfect for any special occasion. Featuring a buttery graham cracker crust studded with toasted pecans, a luscious cream cheese filling swirled with ribbons of velvety caramel sauce, and topped with more caramel drizzle and crunchy pecans, this show-stopping cheesecake is the ultimate treat for lovers of caramel and nutty flavors. Baked in a water bath for a perfectly smooth texture and chilled to achieve that signature cheesecake firmness, it’s a dessert that strikes the perfect balance between elegance and comfort. Whether for holidays, dinner parties, or simply satisfying a craving, this creamy, sweet, and nutty masterpiece is guaranteed to delight.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 3 quarters cup chopped pecans, toasted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 1.5 teaspoons vanilla extract
- 3 large eggs
- 1 cup caramel sauce, store-bought or homemade
- 0.5 cup additional chopped pecans, toasted (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by wrapping the outside in a double layer of aluminum foil to prevent water from seeping in during the water bath.
In a large bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and toasted pecans until thoroughly combined.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
Using a stand mixer or hand mixer, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, heavy cream, and vanilla extract to the mixture, beating until fully incorporated and smooth.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to avoid adding too much air.
Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter, then top with the remaining cheesecake mixture. Gently swirl the caramel with a knife for a marbled effect.
Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the side of the springform pan to create a water bath.
Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
Carefully remove the cheesecake from the water bath and let cool to room temperature on a wire rack. Once cooled, refrigerate for at least 6 hours, preferably overnight.
Before serving, drizzle the remaining caramel sauce over the top of the cheesecake and sprinkle with additional toasted pecans for garnish.
Slice and enjoy your butter pecan caramel cheesecake!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 36.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
