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Caramel Pecan Cheesecake

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
  • Total Time
    Prep: 30 min. Bake: 1-1/4 hours + chilling
  • Makes
    12 servings


  • 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
  • 2 cups sour cream
  • 1/3 cup sugar


  • 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 into 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, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts
1 slice: 858 calories, 58g fat (31g saturated fat), 255mg cholesterol, 510mg sodium, 72g carbohydrate (37g sugars, 2g fiber), 14g protein.
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Average Rating:
  • cliffordsmom
    Dec 23, 2020

    This is a very rich and delicious cheesecake. Not the best one I’ve ever made but certainly in the top five. I would not call it “ very easy” as others have said. There are many more steps than the average cheesecake and you’ll have lots of dirty dishes.the recipe is clearly written. I also used pecan sandies dor the crust.

  • claudia
    Nov 21, 2020

    Can you tell me what the baking time would be if I made mini cheesecakes

  • Brittany
    Feb 17, 2020

    This recipe has been in my fiancé’s family for awhile now... I finally made it myself and wow!!! Instead of regular caramel, I used salted caramel and added lots of pecans because we love pecans in my household. Highly recommend this recipe

  • Ladyteach64
    Dec 16, 2019

    Can this cheesecake be frozen for later use?

  • Bonnie
    Dec 14, 2018

    No comment left

  • csbranch03
    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...

  • michalak12
    Dec 17, 2015

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

  • mommybarnes
    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.

  • tootlissie
    Feb 24, 2012

    LOVE THIS!! The BEST cheesecake ever!!!

  • shebas5
    Nov 20, 2011

    No comment left