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Caramel Pecan Cheesecake Recipe

Caramel Pecan Cheesecake Recipe
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★★★★★

5.1 from 7 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Keywords: Caramel Pecan Cheesecake, Pecan Cheesecake, Caramel Sauce, Cheesecake Recipe, Dessert, Nutty Cheesecake

Find it online: https://flavorsbymaya.com/caramel-pecan-cheesecake-recipe/