This Caramel Pecan Cheesecake Is Pure Fall Indulgence

This Caramel Pecan Cheesecake combines the best of two favorite holiday desserts - pecan pie and cheesecake in the creamiest cheesecake I have ever made or eaten. What's more, it's easy with a foolproof way of baking with no cracking and no water bath. The cheesecake comes together with only 4 ingredients in mere minutes and then a long, slow bake turns it into a silky, incredibly creamy base to be finished with an easy caramel topping.

Want to know more? It absolutely freezes so it's great for the busy holidays or anytime you need to get ahead. You can tell everyone you made it or tell them you got it from a bakery - you did --yours! Make it once and you'll make it again.

These cheesecakes are made to keep you company - The Definitive Baileys Cheesecake, White Chocolate Mocha Cheesecake, Unbelievable Cheesecake Update, and another fall favorite Apple Crisp Cheesecake.

Processor vs. The Mixer for Cheesecakes

Years ago while I was the pastry chef for the most esteemed restaurant in St.Louis, I needed to start the lemon cheesecakes but the mixer was in use. So I made it in the food processor. When the owner tasted it he exclaimed, "I don't know what you did to this, it was always good, but now it's phenomenal." The only change was I used the food processor instead of the mixer.

And it made sense. The mixer will add air to the cheesecake, the processor doesn't so it makes an extraordinarily smooth, creamy cheesecake. It's how I make my cheesecakes now. Don't get me wrong, the mixer is still fine to use but the processor is better.

Let's talk Cheesecake pans

There are two basic types of pans into which a cheesecake is baked. A springform pan or a cheesecake pan. The former is used mostly by home bakers while the later is used by professionals.

Springform pan 1. As you can see in the photo, there is a clasp that closes the rim of the pan. This is why professionals don't use these pans. If the pan is improperly stored or gets old that clasp can loosen and the side won't close. Springform pan 2. The bottom is a separate piece. Look at the edge of the pan, it has a lip on it which makes it difficult to get the cheesecake out. Cheesecake Pan 3. This is a cheesecake pan which professionals use because they last forever. I had about 100 at the bakery. They are easy to use and easy to clean. This one is 3" deep and we used it for both cheesecakes and to assemble cakes with wiggly fillings so the sides of the cake would be straight, As you can see the rim is solid. Cheesecake Pan 4. This has a removable bottom with no rim so it's easy to release the contents.

Why the Slow Oven?

Cheesecakes can be tricky. Many require the cheesecake to be baked in a water bath to slow the heat and keep it from cracking. The pan also has to be wrapped in foil to keep the water from seeping into the bottom of the pan. This is usually done with higher baking temperatures.

With this recipe, all of this is avoided by simply baking at a much lower temperature for a longer time with no water bath or wrapping of the pan. As you will see in the photos below it is a perfect cheesecake.

Recipe ingredients

Graham Cracker Crust

FRONT ROW: Unsalted butter

BACK ROW: Graham crackers, brown sugar

Caramel Pecan Cheesecake

FRONT ROW: Eggs, brown sugar

BACK ROW: Cream cheese, heavy cream

Caramel Pecan Topping

FRONT ROW: Water, unsalted butter, maple syrup

BACK ROW: Brown Sugar, heavy cream, toasted pecan pieces

Step by step instructions

Graham Cracker Crust

Step 1. Place the graham crackers and brown sugar in the bowl of a processor. Step 2. Process into fine crumbs. Step 3. Add the melted butter. Step 4. Pulse with short bursts until the crumbs are formed. Do not over process.

Step 5. Spray the cheesecake pan with a non-stick baking release and pour the crumbs into the pan. Step 6. Press them firmly into the bottom of the pan. Step 7. Spoon the crust by using a side of a spoon to press the crumbs around the edge of the pan firmly against the pan. Set aside. Step 8. Wipe the bowl clean with a paper towel.

Caramel Pecan Cheesecake

Spray a 9"x3" cheesecake or spring form pan with a non-stick baking release and set aside. Toast the pecan pieces at 350°F for about 5 to 7 minutes until fragrant and a little browner. Set aside.

Step 9. Place half of the room temperature cream cheese in the bowl of a processor. Step 10. Process until smooth. Scrape down. Step 11. Place the remaining cream cheese in the processor bowl and process until all is completely smooth. Be sure to scrape down as needed until no lumps remain.

Step 13. Add the brown sugar. Step 14. Process until smooth. Step 15. Add the eggs and cream. Step 16. Process until smooth, making sure to scrape into the bottom of te processor to get a perfectly smooth filling

Step 17. Pour the cheese cake into the prepared pan. Step 18. Bake as directed. Cool to room temperature. If the cheese cake is set and firm the caramel can be poured over it. If in doubt, refrigerate until cold and completely set or overnight. Step 19. Place the brown sugar, butter, water, maple syrup and cream in a small saucepan. Mine saucepan held 6 cups. Step 20. Place over medium high heat and bring to a boil. Wash the sides of the pan down with a brush dipped in cold water. This will remove any sugar crystals clinging to the sides of the pan which can cause the entire batch to granulate and become grainy. Boil to a temperature of 234°F.

Step 21. Remove the caramel from the heat. Step 22. Add the remaining cream and pecans. Step 23. Stir everything together well. Step 24. Pour over the cheese cake and refrigerate overnight for the caramel to set up.

Releasing a Cheesecake

These photos are of a different cheesecake but the technique is the same.

Step 1. The easiest way for home bakers is to use a blow dryer on high to go around the edge of the cheesecake pan. Step 2. Place it on a 28 ounce can of anything, I have a crushed tomato can I use for this. Step 3. Slide the rim down. If it doesn't want to come down, go around it with the blow dryer again. Step 4. Insert a metal spatula between the bottom of the cake and the removable bottom. Go around the entire bottom to make sure it is free. With two pancake turners one on each side, lift the cake to a cake board or serving plate. We did this the exact same way at the bakery.