By Bring Caramel Pecan Pie Cheesecake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Caramel Pecan Pie Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Caramel Pecan Pie Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup caramel sauce
1/2 cup chopped pecans
Whipped cream, for garnish
Additional caramel sauce and pecan halves, for garnish
PREPARATION STEPS
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan.
In a large bowl, beat cream cheese and sugar until smooth
Add eggs, one at a time, beating well after each addition
Stir in vanilla extract, sour cream, caramel sauce, and chopped pecans until fully combined.
Pour the mixture over the crust in the pan. Smooth the top with a spatula.
Place the cheesecake pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Before serving, garnish with whipped cream, drizzle with additional caramel sauce, and top with pecan halves.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours (including chilling time) | Kcal: 380 kcal | Servings: 12 slices
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
