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Warm pecan topping cooling to room temperature in a bowl, ready to be poured over the cheesecake before serving.

Caramelized Pecan Pie Cheesecake Recipe

This Caramelized Pecan Pie Cheesecake combines the rich, creamy texture of cheesecake with the sweet, nutty crunch of caramelized pecans. It's the perfect dessert for any occasion, offering a delightful blend of flavors and textures in every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method

Ingredients
  

  • 9 full sheets of graham crackers crushed
  • 1/2 cup finely chopped pecans
  • 4 8-ounce packages cream cheese, softened
  • 4 tbsp 8-ounce packages cream cheese, softened
  • 2 tsp vanilla extract
  • 4 1/4 cups firmly packed light brown sugar
  • 4 eggs
For the topping:
  • 4 tbsp butter
  • 2 cups pecan halves
  • 2 tbsp light corn syrup
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup heavy cream

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Rubber spatula or spoon
  • Medium saucepan
  • Rimmed baking sheet
  • Rubber spatula or spoon

Method
 

  1. Preheat oven to 350°F and spray a 9-inch springform pan with nonstick spray.
    A 9-inch springform pan being sprayed with nonstick spray, with an oven preheating to 350°F in the background.
  2. Mix crushed graham crackers, pecans, and butter in a bowl. Press into the pan to form a crust.
    A mixing bowl filled with crushed graham crackers, chopped pecans, and melted butter being combined to form the cheesecake crust.
  3. Beat cream cheese, brown sugar, and vanilla until smooth. Add eggs and mix well.
    A stand mixer blending cream cheese, brown sugar, and vanilla into a smooth, creamy cheesecake filling.
  4. Pour the cheesecake filling onto the crust and tap the pan to remove air bubbles.
    Smooth cheesecake batter being poured over the prepared graham cracker crust in a springform pan.
  5. Bake for 40-50 minutes, until almost set. Cool in the oven for 1 hour, then refrigerate overnight.
    A golden cheesecake baking in the oven, nearly set with slightly jiggly center.
  6. Toast pecans at 325°F for 7-10 minutes. In a saucepan, simmer butter, brown sugar, corn syrup, and cream until bubbly. Stir in pecans.
    A baking sheet with pecans toasting in the oven at 325°F, turning golden and fragrant.
  7. Cool topping to room temperature and pour over the cheesecake before serving.
    Warm pecan topping cooling to room temperature in a bowl, ready to be poured over the cheesecake before serving.