Caramel Pecan Pie Cheesecake (Print-Friendly Version)

Creamy cheesecake layered with toasted pecans and caramel for a deliciously rich dessert.

# Ingredients:

→ Crust

01 - 1 ½ cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 3 (8 oz) packages cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 cup caramel sauce
09 - 1/2 cup chopped pecans

→ Topping

10 - 1 cup pecan halves, toasted
11 - 1/2 cup caramel sauce for drizzling

# Steps:

01 - Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake 8-10 minutes until golden. Let cool.
02 - Beat softened cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time on low speed until just combined. Stir in vanilla extract and 1/2 cup caramel sauce. Fold in chopped pecans gently.
03 - Pour filling over cooled crust in springform pan. Bake 50-60 minutes until center is set but slightly jiggly. Turn off oven, leave cheesecake inside for 1 hour with door ajar to prevent cracking. Remove and cool to room temperature, then refrigerate 2-3 hours until chilled.
04 - Toast pecan halves in a dry skillet over medium heat for 5-7 minutes until fragrant. Before serving, drizzle additional caramel sauce over cheesecake and evenly sprinkle toasted pecans on top.
05 - Serve chilled slices enhanced with extra caramel drizzle, whipped cream, chopped pecans, or a sprig of fresh mint. Pair with coffee, tea, or vanilla ice cream for a balanced and elegant presentation.

# Notes & Tips:

01 - Use room temperature cream cheese for a smoother texture. Baking in a water bath helps prevent cracks. Cool cheesecake gradually to avoid sudden temperature changes. Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 3 months.