Caramel Pecan Cheesecake Recipe

5 12 14
Caramel Pecan Cheesecake Recipe
Caramel Pecan Cheesecake Recipe photo by Taste of Home
Publisher Photo

Caramel Pecan Cheesecake Recipe

Read Reviews
5 12 14
Publisher Photo
I created this creamy cheesecake using two favorites—caramel and pecans. It's a stunning cake and rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + chilling

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
  • 2 large egg yolks
  • 1/3 cup heavy whipping cream
  • SOUR CREAM TOPPING:
  • 2 cups (8 ounces each) sour cream
  • 1/3 cup sugar

Directions

Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
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.
In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes.
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.
Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.
Originally published as Caramel Pecan Cheesecake in Country Woman Christmas Annual 2003, p47

Nutritional Facts

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

  • 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
  • 2 large egg yolks
  • 1/3 cup heavy whipping cream
  • SOUR CREAM TOPPING:
  • 2 cups (8 ounces each) sour cream
  • 1/3 cup sugar
  1. Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides 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 flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over 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. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.
Originally published as Caramel Pecan Cheesecake in Country Woman Christmas Annual 2003, p47

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Reviews forCaramel Pecan Cheesecake

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MY REVIEW
csbranch03 User ID: 8925345 259899
Reviewed Jan. 18, 2017

"This is an awesome cheesecake I made it for Thanksgiving and it was a hit. I also have one in the oven now... I did make a few changes. I used Pecan Sandies for the crust and seeing how my family likes pecans I toasted a cup of pecans in a small skillet with about 2 tablespoons of butter to use on the top. I let them cool and drain on a paper towel so the excess butter would not get on the cheesecake. It was wonderful. I will make this cheesecake a lot since it is very easy to make and taste wonderful. I think it is better than the old fashioned New York cheesecake any day..."

MY REVIEW
michalak12 User ID: 1306400 239636
Reviewed Dec. 17, 2015

"This is an amazing cheesecake recipe. We substituted "Pecan Sandies" for the shortbread cookies."

MY REVIEW
mommybarnes User ID: 7752697 158629
Reviewed Apr. 7, 2014

"This was the first cheesecake I ever made. My family still talks about it and that was 4 Christmases ago! I am planning on making one for Easter, but I'm going to use strawberries instead of caramel and pecans and see how it turns out."

MY REVIEW
tootlissie User ID: 222390 81791
Reviewed Feb. 24, 2012

"LOVE THIS!! The BEST cheesecake ever!!!"

MY REVIEW
Jaroburk User ID: 6140371 154529
Reviewed Aug. 8, 2011

"This recipe was the first cheesecake I had ever made and it turned out beautifully - and wonderfully delicious! I took it to an anniversary party where 10 different kinds of cheesecake were served and I repeatedly heard guests say this was their favorite. Go ahead and try it for yourself!"

MY REVIEW
pudunk User ID: 5599669 154528
Reviewed Nov. 14, 2010

"I make this every year for Thanksgiving Its a must have from all my kids"

MY REVIEW
msircy User ID: 2052072 207234
Reviewed Jun. 26, 2010

"I have made this cheesecake many times and I have always had success. It is a thick, flavorful cheesecake. Every time I make it, I am always asked for the recipe. Best cheesecake ever!!!"

MY REVIEW
pattycake111111 User ID: 4938543 154526
Reviewed Jun. 24, 2010

"i have never made a cheesecake before and it was so good, i was proud of myself. i took it to a potluck and i kept hearing who made this cheesecake. my brother in law hates cheesecake but loved this. thanks! its wonderful."

MY REVIEW
[email protected] User ID: 2350474 149425
Reviewed Oct. 24, 2009

"I made this for a party and it was a great success."

MY REVIEW
pdidom User ID: 4450373 132592
Reviewed Sep. 30, 2009

"This recipe is a keeper! It was very easy to make and absolutely delicious!"

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