Pecan Caramel Cheesecake is a rich, indulgent dessert that combines a buttery graham cracker crust, ultra-creamy cheesecake filling, toasted pecans, and luscious caramel sauce. Every bite delivers a perfect balance of smooth, nutty, and sweet flavors, making it an ideal centerpiece dessert for holidays, celebrations, or anytime you want to impress.

This cheesecake feels luxurious and bakery-worthy, yet it’s made with familiar pantry ingredients and straightforward steps. With a little patience during baking and chilling, you’ll be rewarded with a silky texture and stunning presentation that tastes just as good as it looks.

Below, you’ll find a complete guide to making this show-stopping pecan caramel cheesecake with confidence and consistency.

Why You’ll Love This Recipe

• Rich, creamy cheesecake texture with no dryness
• Sweet caramel flavor balanced by toasted pecans
• Classic graham cracker crust that complements the filling
• Perfect make-ahead dessert for gatherings
• Customizable with gluten-free or flavor variations
• Elegant presentation with minimal decorating effort

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 60–70 minutes
• Cooling Time: 1 hour (in oven)
• Chilling Time: 4 hours or overnight
• Total Time: About 6–7 hours

Ingredients Overview

This cheesecake uses full-fat cream cheese for maximum creaminess, sour cream for tang and structure, and flour for stability. Pecans add crunch and warmth, while caramel sauce ties everything together with deep sweetness.

Ingredients

For the crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

For the cheesecake filling

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 cup chopped pecans
• 1 cup caramel sauce, divided

For garnish

• 1/2 cup whole pecan halves
• Whipped cream, optional

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Roasting pan (optional, for water bath)

Additions and Variations

• Use gluten-free graham crackers for a celiac-friendly crust
• Substitute Greek yogurt for sour cream for extra tang
• Add a splash of bourbon or almond extract for deeper flavor
• Toast pecans lightly before mixing for enhanced nuttiness
• Drizzle chocolate sauce along with caramel for extra richness

Step-by-Step Instructions

Prepare the Crust

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the graham cracker crumbs with melted butter until evenly combined. Press firmly into the bottom of the pan to form the crust. Set aside.

Make the Filling

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing after each addition.
Gently mix in the sour cream and flour until just combined.
Fold in the chopped pecans and about half of the caramel sauce. Pour the batter over the crust and smooth the top.

Bake the Cheesecake

Bake for 60–70 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Chill and Finish

Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, drizzle with remaining caramel sauce, garnish with pecan halves, and add whipped cream if desired.

Serving Suggestions

• Serve chilled for clean slices and best texture
• Pair with coffee or espresso to balance the sweetness
• Add a light dusting of powdered sugar for presentation
• Serve with vanilla ice cream for an extra-indulgent dessert

Storage Tips

• Store covered in the refrigerator for up to 4 days
• Freeze whole or sliced cheesecake for up to 2 months
• Thaw overnight in the refrigerator before serving