Menu
Caramel-Pecan Cheesecake Pie Caramel-Pecan Cheesecake Pie
Caramel Praline Cheesecake Caramel Praline Cheesecake
Chocolate Pecan Cheesecake Chocolate Pecan Cheesecake
Caramel Cheesecake Caramel Cheesecake
Caramel Cashew Cheesecake Caramel Cashew Cheesecake
Caramel Apple Cheesecake Caramel Apple Cheesecake
Butter Pecan Cheesecake Butter Pecan Cheesecake
Caramel Fudge Cheesecake Caramel Fudge Cheesecake
Caramel Pecan Pie Caramel Pecan Pie
Caramel Pecan Pound Cake Caramel Pecan Pound Cake
Honey Pecan Cheesecake Honey Pecan Cheesecake
Chocolate Bourbon Pecan Cheesecake Chocolate Bourbon Pecan Cheesecake
Caramel Praline-Topped Cheesecake Caramel Praline-Topped Cheesecake
Caramel Pecan Pumpkin Cake Caramel Pecan Pumpkin Cake
Caramel Pecan Ice Cream Dessert Caramel Pecan Ice Cream Dessert
Chocolate Pecan Piecaken Chocolate Pecan Piecaken
Caramel-Pecan Apple Pie Caramel-Pecan Apple Pie
Chocolate Peanut Butter Cheesecake Chocolate Peanut Butter Cheesecake
Roasted Banana & Pecan Cheesecake Roasted Banana & Pecan Cheesecake
Caramel Apple Walnut Pie Caramel Apple Walnut Pie

Caramel Pecan Cheesecake

13 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 1-1/4 hours + chilling

Makes

12 servings

Updated: Jun. 10, 2022
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio
Caramel Pecan Cheesecake
Caramel Pecan Cheesecake Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups crushed shortbread cookies
  • 3 tablespoons butter, melted
  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1 jar (12-1/4 ounces) caramel ice cream topping
  • 1 cup chopped pecans, divided
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 2 large egg yolks, room temperature, lightly beaten
  • 1/3 cup heavy whipping cream
  • SOUR CREAM TOPPING:
  • 2 cups sour cream
  • 1/3 cup sugar

Directions

  1. Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
  2. Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
  3. In another bowl, beat cream cheese, sugar, vanilla and remaining 2 tablespoons flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes.
  4. For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. Chill for 8 hours or overnight, covering when completely cooled. Remove side of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts

1 piece: 858 calories, 58g fat (31g saturated fat), 255mg cholesterol, 510mg sodium, 72g carbohydrate (37g sugars, 2g fiber), 14g protein.