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Caramel Pecan Cheesecake

 Caramel Pecan Cheesecake
I created this creamy cheesecake using two favorites—caramel and pecans. It's a stunning cake and rivals any I've tasted.
12 ServingsPrep: 30 min. Bake: 1-1/4 hours + chilling


  • 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
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cups sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4 eggs
  • 2 egg yolks
  • 1/3 cup heavy whipping cream
  • 2 cups (8ounces each) sour cream
  • 1/3 cup sugar


  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom and 1 in. up the sides of a greased 10-in. springform pan.
  • Place pan on a baking sheet. Bake at 350° for 8-10 minutes or
  • until set. Cool on a wire rack.
  • Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel
  • topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans
  • for garnish. Drizzle remaining caramel mixture over crust; sprinkle
  • with remaining pecans.

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Caramel Pecan Cheesecake (continued)

Directions (continued)

  • In a large bowl, beat the cream cheese, sugar vanilla and remaining
  • flour until smooth. Beat in eggs and yolks just until combined. Stir
  • in cream.
  • Pour over crust. Bake at 325° for 65-70 minutes or until center
  • is almost set.
  • In a small bowl, combine sour cream and sugar; carefully spread over
  • warm filling. Bake 10-12 minutes longer or until topping is set.
  • 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 and sprinkle with
  • reserved pecans. Refrigerate leftovers. Yield: 12 servings.