This Caramel Pecan Cheesecake Is Pure Fall Indulgence

This Caramel Pecan Cheesecake sits on a white,laced edged plate on a gold and white plate with a brown napkin and fork in the background.

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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.

Prep Time40

Cook Time3

Total Time3 40

Course: Dessert

Cuisine: American

Keyword: Caramel Pecan Cheesecake, cheesecake, no crack cheesecake

Servings: servings

Calories: 667kcal

Author: Helen S. Fletcher

Equipment

9"x2" or 3" cheesecake or springform pan
Food Processor
Food thermometer

Ingredients

Graham Cracker Crust

1 1/3 cups graham cracker crumbs (190 grams)
1/4 cup brown sugar, packed (50 grams)
6 tablespoons unsalted butter, melted (90 grams or 3/4 stick)

Caramel Pecan Cheesecake

2 pounds cream cheese, room temperature (910 grams or 4-8 ounce packages
1 cup brown sugar, packed (200 grams)
5 large eggs
1/3 cup heavy cream

Caramel Pecan Topping

1/2 cup brown sugar, packed (100 grams)
6 tablespoons unsalted butter (90 grams or 3/4 stick)
1/4 cup water
2 tablespoons maple syrup, golden syrup or clear corn syrup
1/4 cup heavy cream, divided
1 cup pecan pieces (150 grams)

Instructions

Graham Cracker Crust

Spray a 9"X 2" or 3" cheesecake pan or springform mold with a non-stick baking release. Set aside.
Break up the graham crackers and add them to the food processor along wiht the brown sugar. Process to form fine crumbs.
Add the melted butter and pulse to form crumbs. Do not over process or it can become paste.
Pour them into the prepared pan and press them firmly onto the bottom. 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.
Wipe the bowl and blade of the processor clean with paper towels. There is no need to wash it.

Caramel Pecan Cheesecake

Preheat the oven to 200°F.
Place half of the cream cheese in the rocessor and process until it is smooth. Scrape down
Add the remaining cream cheese and process again until smooth. Scrape down being sure to get to the bottom of the bowl.
Add the brown sugar and process again.
Add the eggs and cream and process until all is smooth without lumps. Scrape down as necessary.
Pour into the prepared pan. Place it on a parchment line rimmed pan ( a sheet pan works well here. Bake for 2 1/2 to 3 hours until the cheesecake jiggles slightly in the middle.
Allow to come to room temperature. It should be firm enough to add the topping but if in doubt, refrigerate until firm.

Caramel Pecan Topping

When the cheesecake is firm, combine the brown sugar, butter, water, maple syrup, and 2 tablespoons of cream in a 6 cup saucepan. Bring to a boil over medium heat.
Wash down the sides of the pan with a pastry brush dipped in cold water. This will prevent any sugar granules from crystalizing when cold making the caramel grainy.
Boil until it reaches 234°F on a food thermometer. Spread it out so the pecans are evenly distributed. Chill overnight or for a couple of days before serving.
To release the cheesecake if using a cheesecake pan, go around the outside of the pan with a blow dryer set on high. Set it on a 28 ounce can and slide the bottom down. Place a metal spatula between the crust and the bottom of the pan. Go around the entire removable bottom to make sure it is free. Lift if off with 2 pancake turners and place on a cake board or serving plate.
At this point it can be refrigerated or frozen, wrapped and kept for 2 months. Thaw, still wrapped, in the refrigerator.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Either light or dark brown sugar can be used but dark will give you a deeper caramel taste.

I used Honey Maid plain graham crackers and used all the butter. Different brands of crackers may take a little less or a little more butter as formulas are different. Start with about 5 tablespoons of butter. If the mixture doesn't hold together, add the rest. If it is still dry, add a bit more.

For the caramel pecan topping I used real maple syrup. However, regular corn syrup or golden syrup can also be used.

Be sure to take the temperature of the topping to 234°F so it sets up properly.

Trader Joe's has toasted pecan pieces in 8 ounce packages. No chopping, no toasting!

When scraping the bowl of the processor, make sure to use a hard plastic spatula and get all the way to the bottom so no unincorporated cream cheese ruins the creamy texture.,

Use toasted pecans for the best taste,

The test for a baked cheesecake is that it will jiggle slightly in the very middle. Over baking at this point can cause a cheesecake to crack, especially at higher temperatures.

Have the cream cheese at room temperature before processing to avoid lumps.

Nutrition