Caramel Pecan Cheesecake Recipe
If you are on the lookout for a dessert that truly steals the show, the Caramel Pecan Cheesecake is an absolute winner. This luscious cheesecake marries creamy, velvety textures with the rich crunch of toasted pecans and a sticky, buttery caramel sauce that brings everything together in a symphony of flavors. It’s a perfect balance of sweet and nutty, creamy and crisp, making every bite a delight worth savoring. Whether it’s for a special occasion or a comforting treat to enjoy with loved ones, the Caramel Pecan Cheesecake will quickly become your new favorite indulgence.

Ingredients You’ll Need
These ingredients are simple yet essential; each one plays a vital role in creating the perfect texture, flavor, and appearance of the Caramel Pecan Cheesecake. From the crunchy pecans to the creamy cheese, every component makes this dessert truly unforgettable.
- Pecan nuts (50 g and 200 g): Toasted to bring out their natural nuttiness and provide that signature crunch.
- Digestive cookies (150 g): Ground finely to create the sturdy yet tender cheesecake crust.
- Granulated sugar (1.5 tbsp + 200 g + 70 g): Used to lightly sweeten the crust, batter, and caramel, achieving a balanced sweetness.
- Butter (45 g + 40 g): Melted butter binds the crust and enriches the caramel with a smooth finish.
- Cream cheese (600 g, full fat): The star of the cheesecake, delivering its creamy texture and tangy flavor.
- Sour cream (150 g, 18%): Adds a slight tanginess and helps keep the cheesecake moist and creamy.
- Cornstarch (1 tbsp): Provides structure, ensuring the cheesecake sets beautifully without cracks.
- Vanilla extract (2 tsp): Boosts flavor depth and adds a warm aroma to the cheesecake filling.
- Eggs (3 large): Help bind the filling and create that silky smooth texture everyone loves.
- Corn syrup or glucose syrup (50 g): Sweetens and stabilizes the caramel, giving it that perfect consistency.
- Heavy cream (200 g): Enriches the caramel sauce, making it luxuriously creamy and glossy.
- Pinch of salt: Balances the sweetness by enhancing all the flavors.
How to Make Caramel Pecan Cheesecake
Step 1: Prepare the Pecan Cookie Crust
Start by preheating your oven to 160ºC (320ºF). In a food processor, blend 50 grams of pecans until finely chopped, then add the digestive cookies and 1.5 tablespoons of granulated sugar. Pulse everything until it forms a fine, sand-like texture. Next, melt your butter and drizzle it into the processor, blending until the mixture clumps together. Press this mixture firmly into the base and sides of a 22-cm (9-inch) springform pan lined with parchment paper. Bake for 10 minutes, then remove and allow the crust to cool completely before adding your filling.
Step 2: Make the Creamy Cheesecake Filling
Keep your oven temperature steady at 160ºC (320ºF). Using a hand or stand mixer, beat the room-temperature cream cheese on low speed for about a minute until smooth. Gradually add 200 grams of granulated sugar and continue mixing gently to avoid air bubbles. In a small bowl, whisk together the sour cream and cornstarch until smooth, then add this mixture to the cream cheese along with the vanilla extract. Mix gently to combine. Add the eggs one at a time on low speed, ensuring each is fully incorporated before the next. Scrape down the bowl sides and give one final mix to create a luxuriously smooth batter.
Step 3: Bake the Cheesecake in a Water Bath
Pour the batter over the cooled crust in your springform pan. To prevent cracking and ensure even cooking, place the springform pan inside a larger cake pan, then set that pan inside a roasting pan. Pour boiling water into the roasting pan until it reaches two-thirds the height of the cake pan, creating a gentle water bath. Alternatively, wrap your springform pan with a triple layer of aluminum foil for water protection before placing it in the water bath. Bake for 1 hour and 10 to 20 minutes. When done, gently shake the pan; the center should still wobble slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Step 4: Cool and Chill the Cheesecake
After the oven step, carefully remove the cheesecake from the water bath and take off any foil. Place it on a cooling rack to reach room temperature, about an hour. Then transfer the cheesecake to the fridge to chill thoroughly for at least 6 hours or better yet, overnight. This step is crucial to set the cheesecake properly and develop its full flavor and texture.
Step 5: Prepare the Pecan Caramel Sauce
Raise your oven temperature to 200ºC (conventional) and toast 200 grams of pecans on a wire rack for 5 minutes. Let cool. In a medium saucepan over medium-high heat, melt 70 grams of sugar with 50 grams of corn syrup until it turns a gorgeous golden brown. Meanwhile, bring 200 grams of heavy cream to a boil and remove from heat. Slowly stir butter into the caramel, then carefully add the hot cream a little at a time, stirring constantly as it bubbles vigorously. Keep stirring until the caramel thickens slightly. Remove from heat, mix in a pinch of salt and fold in the toasted pecans. Let this caramel sauce cool at room temperature for about 30 to 60 minutes.
Step 6: Assemble and Serve Your Caramel Pecan Cheesecake
Once your cheesecake is chilled and set, pour the cooled pecan caramel sauce generously over the top. The rich caramel seeps into the crunchy pecans, creating a stunning topping that’s as beautiful as it is delicious. Store your masterpiece in the fridge until ready to serve, and prepare for the compliments to roll in!
How to Serve Caramel Pecan Cheesecake

Garnishes
The caramel pecan topping already gives this cheesecake a show-stopping finish, but for an extra special touch, sprinkle chopped toasted pecans over the caramel for added texture. A few delicate flakes of sea salt can also create a contrasting pop of flavor that elevates the sweetness perfectly.
Side Dishes
Pair your Caramel Pecan Cheesecake with lightly whipped cream for a creamy balance or a scoop of vanilla bean ice cream to add cold creaminess alongside the rich textures. Fresh berries can add a refreshing fruitiness and a burst of color, cutting through the decadence with their natural tartness.
Creative Ways to Present
Want to impress your guests? Serve individual slices on elegant plates drizzled with extra caramel sauce and sprinkled with crushed pecans. For a party, make mini versions by using cupcake molds to bake smaller cheesecakes topped with the caramel pecan sauce. It’s a guaranteed crowd-pleaser that looks amazing and lets everyone savor their own perfect portion.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your initial slices, cover the Caramel Pecan Cheesecake tightly with plastic wrap or store it in an airtight container. Keeping it chilled in the refrigerator will maintain its creamy texture and freshness for up to 4 days.
Freezing
If you want to save some for later, this cheesecake freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to preserve its rich texture.
Reheating
Cheesecake is best served chilled, but if your caramel pecan cheesecake feels too cold after refrigeration, let it sit at room temperature for about 30 minutes before slicing. Avoid microwaving as heat can change its texture and the caramel might get too runny.
FAQs
Can I use other nuts instead of pecans?
Absolutely! While pecans give a wonderful buttery crunch and complement the caramel perfectly, walnuts or almonds can be substituted if you prefer or have dietary restrictions. Just be sure to toast them for maximum flavor.
What if I don’t have corn syrup for the caramel sauce?
In a pinch, you can use honey or golden syrup as alternatives to corn syrup, though it might slightly change the texture and flavor of the caramel. These substitutes will still create a lovely sauce, just watch the cooking time and consistency carefully.
Why do I need a water bath when baking the cheesecake?
The water bath gently regulates oven temperature, preventing the cheesecake from cracking and helping it bake evenly. The moisture also keeps the edges from drying out, resulting in a creamy, smooth texture that is the hallmark of a great cheesecake.
Can I make this cheesecake gluten-free?
Yes! Swap out the digestive cookies for gluten-free biscuits or gluten-free graham crackers of your choice. Make sure to check that all other ingredients are gluten-free, and you’ll have a delicious dessert safe for gluten-sensitive friends.
How long does the caramel pecan sauce keep?
The caramel pecan sauce can be kept in an airtight container in the fridge for up to one week. It may thicken when chilled, so warm it slightly before using if you want a pourable consistency.
Final Thoughts
Making a Caramel Pecan Cheesecake might seem like a bit of a journey, but trust me, it’s completely worth every step. The combination of smooth, rich cheesecake with crunchy pecans and that stunning homemade caramel sauce creates a dessert experience that’s truly unforgettable. So gather your ingredients, roll up your sleeves, and treat yourself and your friends to this show-stopping delight. You’ll be creating sweet memories and tasty smiles in no time!
PrintCaramel Pecan Cheesecake Recipe
This decadent Caramel Pecan Cheesecake features a crunchy pecan and digestive cookie crust, a smooth and creamy cheesecake filling, and a rich homemade pecan caramel sauce. Baked in a water bath for perfect texture and topped with toasted pecans, it’s an indulgent dessert perfect for special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours (including chilling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 50 g pecan nuts
- 150 g digestive cookies
- 1.5 tbsp granulated sugar
- 45 g butter (melted)
Cheesecake Filling
- 600 g full-fat cream cheese (room temperature)
- 200 g granulated sugar
- 150 g sour cream 18% (room temperature)
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
Pecan Caramel Sauce
- 200 g pecan nuts
- 70 g granulated sugar
- 50 g corn syrup (or glucose syrup)
- 200 g heavy cream
- 40 g butter
- Pinch of salt
Instructions
- Prepare the Pecan Cookie Crust: Preheat your oven to 160ºC (320ºF) conventional. In a food processor, finely chop 50 g pecans then add 150 g digestive cookies and 1.5 tbsp granulated sugar. Blend until mixture resembles fine sand. Melt 45 g butter and add to the food processor, mixing until fully combined.
- Form and Bake the Crust: Line the bottom of a 22 cm (9 inch) springform pan with parchment paper. Press the cookie crumb mixture into the bottom and up the sides, pressing firmly to create an even crust. Bake for 10 minutes, then cool until touchable.
- Make the Cheesecake Filling: Keep the oven at 160ºC (320ºF). Using a mixer, cream 600 g room-temperature cream cheese on low speed for 1 minute. Gradually add 200 g sugar and continue mixing, scraping down bowl sides, mixing another minute.
- Add Sour Cream, Cornstarch, and Vanilla: In a small bowl, mix 150 g sour cream with 1 tbsp cornstarch until smooth. Add to cream cheese mixture along with 2 tsp vanilla extract; mix on low until combined.
- Incorporate Eggs: Add 3 large eggs one at a time, mixing on low speed after each addition until fully combined. Scrape down sides and mix once more for even incorporation.
- Assemble and Prepare for Water Bath: Pour batter over cooled crust in springform pan. Boil water in a kettle. Place springform pan inside a 25 cm (10 inch) cake pan. Then, put the cake pan into a larger roasting pan and fill with boiling water until it reaches two-thirds up the cake pan’s side. Alternatively, seal cake pan securely with triple layers of aluminum foil to prevent water intrusion.
- Bake the Cheesecake: Bake for 1 hour and 10-20 minutes. The cheesecake center should be slightly wobbly when gently shaken. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to cool slowly.
- Cool and Chill: Remove cheesecake from oven and water bath; discard foil if used. Transfer to a cooling rack and cool to room temperature (~1 hour). Refrigerate for at least 6 hours or preferably overnight to set fully.
- Prepare the Pecan Caramel Sauce: Preheat oven to 200ºC (conventional). Toast 200 g pecans for 5 minutes, then cool on a wire rack. In a medium saucepan, slowly melt 70 g sugar and 50 g corn syrup over medium-high heat until golden brown. Meanwhile, heat 200 g heavy cream in a separate saucepan to boiling and remove from heat.
- Make the Caramel: Stir melted caramel with 40 g butter until smooth. Gradually add hot cream a little at a time, stirring constantly to prevent boiling over. Continue stirring for 2 minutes until well combined.
- Finish Sauce and Cool: Remove caramel from heat, add a pinch of salt, then fold in toasted pecans. Pour into a shallow bowl to cool at room temperature for 30-60 minutes.
- Serve: Pour pecan caramel sauce generously over the chilled cheesecake. Keep refrigerated until serving.
Notes
- Using a water bath ensures an even, creamy cheesecake texture by regulating temperature and preventing cracks.
- Allow all dairy and eggs to come to room temperature before mixing to avoid lumps.
- Press crust firmly and evenly for a stable base.
- Cover the pan tightly with foil during water bath baking to prevent water from leaking in.
- Chill cheesecake overnight for best flavor and texture.
- The caramel sauce can be prepared a day in advance and stored refrigerated.
- Be cautious when adding hot cream to caramel; it will bubble vigorously.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 520 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg
Keywords: Caramel Pecan Cheesecake, Pecan Cheesecake, Caramel Sauce, Cheesecake Recipe, Dessert, Nutty Cheesecake