Thick Caramel Pecan Crunch Cheesecake

Why You’ll Love This Recipe

I like this cheesecake because it has everything I want in a decadent dessert—smooth, creamy filling, a sturdy graham cracker crust, and a topping that brings both crunch and gooey sweetness. It looks impressive enough for special occasions but is simple enough to make at home. Every bite feels like a mix of pecan pie and cheesecake rolled into one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham Crust

• 2 cups graham cracker crumbs

• ½ cup unsalted butter, melted

• 2 tbsp brown sugar

Cheesecake Filling

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream, room temperature

• 1 tsp vanilla extract

• 4 large eggs, room temperature

Caramel Pecan Topping

• 1 cup chopped pecans

• 1 cup brown sugar

• ½ cup heavy cream

• 4 tbsp unsalted butter

• Pinch of salt

• 1 tsp vanilla extract

Directions

1. I preheat my oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

2. To make the crust, I stir together the graham cracker crumbs, melted butter, and brown sugar. I press the mixture firmly into the bottom of the pan.

3. For the filling, I beat the cream cheese and sugar until smooth and fluffy. I mix in the sour cream and vanilla. Then I add the eggs one at a time, mixing just until combined.

4. I pour the filling over the crust and smooth the top.

5. I bake for 55–65 minutes, until the center is almost set but still slightly jiggly. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

6. Once cooled, I refrigerate it for at least 4 hours or overnight.

7. For the topping, I combine the brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. I stir until smooth and bubbling, then remove from heat and stir in the vanilla and pecans.

8. I let the topping cool slightly before spooning it over the chilled cheesecake.

Servings and timing

This cheesecake serves 10–12 people. Prep time takes about 25 minutes, baking about 1 hour, plus chilling time of at least 4 hours. Altogether, it’s best made a day ahead.

Variations

Sometimes I add a drizzle of melted chocolate over the caramel pecan topping for extra richness. I’ve also swapped the graham crust for a chocolate cookie crust, which pairs beautifully with the caramel. For a little bourbon flavor, I stir a tablespoon of bourbon into the caramel sauce.

Storage/Reheating

I keep this cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. To serve, I thaw slices overnight in the refrigerator. I don’t reheat it, but I like letting it sit at room temperature for 15–20 minutes before serving for the creamiest texture.

FAQs

Do I need a water bath for this cheesecake?

I usually bake it without a water bath, but if I want an extra smooth surface with less chance of cracks, I’ll use one.

Can I make this ahead of time?

Yes, I always make it the day before since the cheesecake needs time to chill and set.

How do I keep the crust from crumbling?

I press the crumbs firmly into the pan and sometimes bake the crust for 8–10 minutes before adding the filling for extra stability.

Can I use store-bought caramel sauce for the topping?

Yes, I’ve used store-bought caramel sauce when short on time and just stirred in toasted pecans.

Why did my cheesecake crack?

Cracks usually happen from overbaking or cooling too quickly. Letting it rest in the oven with the door slightly open helps prevent them.

Conclusion

This thick caramel pecan crunch cheesecake is the ultimate dessert for anyone who loves creamy, gooey, and crunchy all in one bite. I love how impressive it looks when served, yet how comforting and homemade it tastes. Whether for holidays, birthdays, or special gatherings, this cheesecake is always the star of the table.

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