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Caramel Pecan Cheesecake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Caramel Pecan Cheesecake Recipe

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

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directions on our blog

At a glance

12 servings
Nutrition information


Choose your measure:



  • 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


  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.
  11. 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.