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Pecan Pie Cheesecake with Caramel Sauce

Pecan Pie Cheesecake with Caramel Sauce
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Pecan cheesecake with caramel sauce. Makes 12 servings – perfect for Thanksgiving or Christmas gatherings!

Ingredients

Scale
  • For the Crust:
    • 1 3/4 cups vanilla wafer crumbs (gluten-free for gluten-free)
    • 1/4 cup brown sugar
    • 1/4 cup unsalted butter, melted
  • For the Pecan Pie Filling:
    • 1 cup brown sugar
    • 2/3 cup maple syrup (or corn syrup)
    • 1/4 cup unsalted butter, melted
    • 3 large eggs, lightly beaten
    • 1 teaspoon vanilla extract (optional)
    • 1 1/2 cups pecans, toasted and chopped
  • For the Cheesecake Filling:
    • 3 (8 ounce) bricks cream cheese, softened
    • 1 cup brown sugar
    • 3 large eggs
    • 1/2 cup heavy/whipping cream
    • 2 teaspoons vanilla extract (optional)
  • For the Pecan Caramel Topping:
    • 1/4 cup unsalted butter, melted
    • 1/2 cup brown sugar
    • 1/4 cup heavy whipping cream
    • 1/2 teaspoon cinnamon
    • 1 cup toasted pecans, chopped

Instructions

  1. For the Crust: Mix 1 3/4 cups vanilla wafer crumbs, 1/4 cup brown sugar, and 1/4 cup melted butter. Press into the bottom of an 8-10 inch springform pan.
  2. For the Pecan Pie Filling: In a saucepan, mix 1 cup brown sugar, 2/3 cup maple syrup, 1/4 cup melted butter, 3 lightly beaten eggs, 1 teaspoon vanilla extract (optional), and 1 1/2 cups toasted, chopped pecans. Simmer over medium heat, stirring, for 5 minutes until thickened. Pour over crust.
  3. For the Cheesecake Filling: Beat 3 (8 ounce) bricks cream cheese until smooth. Add 1 cup brown sugar, 3 eggs (one at a time), 1/2 cup heavy cream, and 2 teaspoons vanilla extract (optional). Pour over pecan pie filling.
  4. Bake: Wrap pan in foil, place in a water bath, and bake at 350°F (180°C) for 60 minutes until set. Cool in oven for 15 minutes, then refrigerate for 4 hours or overnight.
  5. For the Pecan Caramel Topping: Heat 1/4 cup butter and 1/2 cup brown sugar until bubbling (3 minutes). Add 1/4 cup heavy cream and 1/2 teaspoon cinnamon, stir until smooth, then add 1 cup toasted pecans. Cool slightly, then pour over chilled cheesecake.
  6. Serve: Release from pan, slice into 12 portions, and serve chilled or slightly warmed.

Notes

  • Refrigerate overnight for best texture, but it’s also delicious warm.
  • Toast pecans at 350°F (180°C) for 5-7 minutes for enhanced flavor.
  • Option: Use gluten-free crumbs for a gluten-free dessert.
  • Option: Substitute walnuts or almonds for pecans.
  • My family begs for this every Thanksgiving—it’s a holiday must-have!

Nutrition

Find it online: https://savorgastronomy.com/pecan-pie-cheesecake/