Caramel Pecan Cheesecake

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Hands-on time:
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Yield: 12 servings

Recipe photo

This creamy dessert carries "sweet and salty" to a new level of decadence.

Caramel Pecan Cheesecake

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 12 servings
Published: 10/26/2010

Ingredients

Crust

Filling

  • 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 /4 teaspoon salt
  • 1/8 teaspoon Pralines and Cream Flavor, optional
  • 4 large eggs
  • 1/2 cup King Arthur Touch of Gold Caramel Sauce or your favorite
  • 1/2 cup cream or half & half

Directions

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1) Preheat the oven to 375°F. Lightly grease a 9" springform pan.

2) Mix the crust ingredients till crumbly. Press onto the bottom and 1" up the sides of the prepared pan; prick with a fork.

3) Bake the crust for 10 to 15 minutes, till light golden brown. Remove it from the oven; reduce oven temperature to 325°F.

4) Mix the cream cheese, brown sugar, vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl.

5) Add the eggs one at a time, scraping the bowl between additions.

6) Stir in the caramel sauce and cream.

7) Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set, and an instant-read thermometer inserted 2" from the edge reads 170°F.

8) Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour.

9) Remove the cake from the oven, and cool it at room temperature for 1 hour.

10) Refrigerate for 8 hours (or overnight) before serving.

Yield: 12 servings.

Nutrition information

Serving Size: 1 slice, 152g Servings Per Batch: 12 servings Amount Per Serving: Calories: 569 Calories from Fat: 356 Total Fat: 40g Saturated Fat: 21g Trans Fat: 1g Cholesterol: 170mg Sodium: 383mg Total Carbohydrate: 48g Dietary Fiber: 1g Sugars: 36g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 08/04/2014
  • from
  • star rating 12/09/2013
  • Bebe from Michigan City, In
  • Tastes like heaven. My first cheesecake and it came out perfect! I even made my own caramel sauce. The only thing is, I recommend adding extra cream cheese or adding more heavy cream/half n half, like I did, because it seemed like the cheesecake was going to come out too low.
  • star rating 08/27/2013
  • Chayska from NoVA
  • Easy, gets rave reviews from guests, and people ask me for the recipe, which is why I'm back on the site today. FYI--it's good served with additional caramel sauce/whipped cream, but chocolate fudge sauce doesn't go well.
  • 12/31/2012
  • Pam from Shelley, Idaho
  • oh my! I made this cheesecake three times over the holidays...people were hoarding pieces to take home!
  • star rating 12/27/2012
  • Sondra from Montana
  • As soon as I can, I'm going to hide the rest of the cheesecake from my family and eat it all myself. This is such a great recipe - the caramel is not overwhelming and the pecan crust adds just the right touch.
  • star rating 11/12/2012
  • Rebecca from Shalimar, Florida
  • I have made this recipe three times now and it has come out perfect every time. I suggest you make two, though, because I can't seem to get any of the leftovers.
  • star rating 09/30/2012
  • mnglamourgirl from KAF Community
  • Wonderful! I made this last week with my homemade caramel sauce (King Arthur recipe) and it was a HUGE hit! I drizzled each piece with caramel and then chopped toffee chips. My son tells me I need to make this every week. Very easy recipe and you could really use this as your basic caramel cheesecake and add toppings of your choice, i.e., coffee caramel sauce, chocolate sauce, toffee chips, etc. Simply delicious!
  • star rating 01/27/2012
  • angiecoleman from KAF Community
  • I first made this cheesecake for Thanksgiving and my family loved it! Since then I have made 9, 10 including the one I am about to make! Easy and delish!! Still haven't mastered the cooling process so it doesn't crack on top, but topped with caramel sauce and chopped pecans, you can't tell.
  • star rating 01/05/2012
  • johngoza from KAF Community
  • This recipe is amazing. It was easy to prepare, the instructions were simple to follow and I followed them to the letter and delivered a perfect dessert to my family of 10. Every one of them said it was the best cheesecake they had ever had. Even the ones who were nervous about the pecans! This is delicious, the flavors are subtle and perfect. My new favorite!
  • star rating 03/17/2011
  • bjmlorenz from KAF Community
  • Loved the crust! Tender and crisp and a nice alternative to plain graham cracker crumb. I changed the recipe though, and subbed irish cream for the caramel sauce and sour cream for the cream. I loved the brown sugar. And the texture came out just right IMO- creamy smooth not too dense, not too fluffy. Will use this as a base recipe to experiment with other flavor additions.
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