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Pecan Caramel Cheesecake

Pecan caramel cheesecake pairs a smooth, tangy cream cheese filling with a graham cracker crust and a thick, pourable pecan topping. It bakes in a water bath and chills until set for clean slices.
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Prep Time 30 minutes
Cook Time 1 hour 36 minutes
Cooling and chilling 7 hours 48 minutes
Total Time 9 hours 54 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Crust and caramel pecan topping
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 10 tbsp unsalted butter divided (6 tablespoons melted for the crust and 4 tablespoons for the topping)
Filling
  • 4 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 4 eggs large, at room temperature
Caramel pecan topping
  • 0.75 cup light brown sugar packed
  • 0.5 cup heavy cream
  • 0.25 tsp salt
  • 1.5 cups pecans coarsely chopped

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 medium saucepan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F and grease the bottom and sides of a 9-inch springform pan.
  2. Stir the graham cracker crumbs and granulated sugar together.
  3. Mix in 6 tablespoons of melted butter until evenly moistened.
  4. Press the crumb mixture firmly over the bottom of the pan.
  5. Bake for 8 to 10 minutes.
  6. Cool the crust and reduce the oven temperature to 325°F.
Fill and bake the cheesecake
  1. Beat the cream cheese, granulated sugar, and flour in a large bowl on medium-low speed until smooth, scraping the bowl as needed.
  2. Mix in the sour cream and vanilla.
  3. Add the eggs one at a time, mixing on low just until each is incorporated.
  4. Wrap the outside of the springform pan tightly in three layers of foil.
  5. Pour the filling over the crust.
  6. Set the springform pan in a large roasting pan.
  7. Set the roasting pan on the oven rack.
  8. Carefully pour in hot water to reach halfway up the springform pan.
  9. Bake at 325°F for 75 to 90 minutes, until the edges are set and the center 2 inches still jiggle slightly when gently shaken.
  10. Turn off the oven.
  11. Crack the oven door open.
  12. Leave the cheesecake inside for 1 hour.
  13. Lift the springform pan out of the water bath.
  14. Remove the foil.
  15. Cool on a rack until room temperature.
  16. Run a thin knife around the edge.
  17. Cover and refrigerate for at least 6 hours.
Make the caramel pecan topping
  1. Melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
  2. Whisk in the brown sugar, heavy cream, and salt.
  3. Bring to a gentle boil and cook for 3 to 4 minutes, whisking constantly.
  4. Remove the saucepan from the heat.
  5. Stir in the pecans.
  6. Cool the topping for 15 to 20 minutes, until thickened but still pourable.
  7. Spoon the topping over the chilled cheesecake.
  8. Refrigerate for 30 minutes before serving.

Notes

Use room-temperature cream cheese, sour cream, and eggs for a smoother filling, and wrap the pan tightly in three layers of foil to help keep water out of the crust. Store covered in the refrigerator for up to 5 days; freeze slices well wrapped for up to 2 months. For a gluten-free variation, use gluten-free graham cracker crumbs.