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Recipes > Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

The silky-smooth texture and tangy flavor of cheesecake are perfectly complemented by buttery, sweet caramel, both in the cake and drizzled on top. You’ll savor every blissful bite.

Prep

25 mins

Bake

40 - 55 mins

Total

9 hrs 10 mins

Yield

one 9" cheesecake

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Ingredients

  • Crust —
  • Unbleached All-Purpose Flour — 1 cup (120g)
  • Pecans, Toasted and Chopped — 1/2 cup (57g)
  • Granulated Sugar — 3 tablespoons (37g)
  • Table Salt — 1/2 teaspoon
  • Cinnamon — 1/2 teaspoon
  • Unsalted Butter, Softened — 6 tablespoons (85g)
  • Feel free to use pecan meal or toasted almond flour — 3/4 cup (66g)
  • Filling —
  • Cream Cheese, at Room Temperature — three 8-oz packages (680g)
  • Light Brown Sugar or Dark Brown Sugar, Packed — 1 1/2 cups (319g)
  • Pure Vanilla Extract — 2 teaspoons
  • Table Salt — 1/4 teaspoon
  • Vanilla-Butternut Flavor, Optional — 1/8 teaspoon
  • Large Eggs — 4
  • Caramel Sauce — 1/2 cup (142g)
  • Heavy Cream — 1/2 cup (113g)

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COARSE SALT 100G (#66401)

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SAUCE CARAMEL SALTED 2L (#66524)

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PECAN NUT 1KG (#991)

PECAN NUT 1KG (#991)

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Instructions

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  1. Preheat the oven to 350°F. Lightly grease a 9″ springform pan.
  2. For the crust: Place all of the ingredients in the bowl of a food processor and pulse until combined. Transfer into the prepared pan and press into the bottom and 1/2″ to 1″ up the sides of the pan. Poke the crust with the tines of a fork and bake for 15 to 20 minutes, until light golden brown and set. Remove from the oven and let cool while you make the filling. Reduce the oven temperature to 325°F.
  3. For the filling: Place the cream cheese and brown sugar in the bowl of a stand mixer and mix at low speed with the paddle attachment until the mixture is smooth, with no lumps. Scrape the sides and bottom of the bowl and add the vanilla, salt, and flavoring.
  4. Add the eggs, one at a time, mixing at medium-low speed until each is absorbed before adding the next. Scrape the bowl and add the caramel sauce and the cream. Mix until smooth.
  5. Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake for 15 minutes more. The edges of the cake should be set and a digital thermometer inserted 2″ from the edge should read 170°F.
  6. Turn off the oven, prop the door open a few inches, and let the cake cool in the oven for 1 hour. Remove from the oven and let cool at room temperature for 1 hour.
  7. Refrigerate for 8 hours before serving. Serve with more Caramel Sauce, if desired.
  8. Store leftover cheesecake in the refrigerator, well wrapped, for up to a week. Freeze for longer storage, up to 1 month.

Similar Recipe

NY Cheesecake

Tips

  1. Don’t have any almond flour on hand? Substitute finely ground almonds or pecans.

Education

Baking School

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Shop This Recipe

PECAN NUT 1KG (#991)

38.10

BROWN SUGAR 2KG (#1407)

13.10

COOKING (CREAM ALTERNATIVE) 1KG (#12225)

7.50

COARSE SALT 100G (#66401)

3.60

SAUCE CARAMEL SALTED 2L (#66524)

34.73

CREAM CHEESE 1KG (#67059)

16.00

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.40

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

CINNAMON POWDER (CEYLON) 60G (#100545)

9.50

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