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Easy Salted Caramel Pecan Pie Cheesecake Recipe

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This Salted Caramel Pecan Pie Cheesecake combines a buttery graham cracker crust, creamy cheesecake filling, and a rich salted caramel pecan topping. It’s a show-stopping dessert that’s deceptively simple to make and perfect for any gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed fine)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 32 oz (four 8-oz blocks) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/4 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt (plus more for sprinkling)
  • 1 1/2 cups pecan halves, toasted

Instructions

  1. Prep the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix with a fork until it looks like wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan. I use the bottom of a measuring cup to get it even. Bake for 10 minutes, then set aside to cool. Don’t turn off the oven—you’ll need it for the cheesecake.
  2. Wrap the pan: While the crust cools, wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Make sure it goes all the way up the sides. This keeps water from seeping in during the water bath.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy—about 2 minutes. Scrape down the sides and the bottom of the bowl. Add the sugar and beat for another 2 minutes, until light and fluffy. Add the sour cream and vanilla, mixing on low until just combined.
  4. Add the eggs: Crack your eggs into a small bowl first (just in case of shells). Add them one at a time to the cream cheese mixture, beating on low after each addition until just incorporated. Overmixing at this stage adds too much air, which can cause cracks. Finally, add the flour and mix on low until it disappears into the batter. Scrape the bowl one more time.
  5. Pour and prepare the water bath: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Place the springform pan into your large roasting pan. Carefully pour hot water (from the tap is fine) into the roasting pan until it reaches about halfway up the sides of the springform pan. Be gentle—you don’t want water splashing into the cheesecake.
  6. Bake the cheesecake: Bake at 325°F (160°C) for 55-65 minutes. The edges should be set and slightly puffed, but the center should still jiggle like Jell-O when you gently shake the pan. Don’t worry if it looks a little soft—it will firm up as it cools. Turn off the oven, crack the door open, and let the cheesecake sit in the water bath for 1 hour. This slow cooling prevents cracks.
  7. Chill: Remove the cheesecake from the water bath and take off the foil. Let it cool completely on a wire rack (about 2 hours). Then cover it with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  8. Make the salted caramel topping: About an hour before you’re ready to serve, make the caramel. In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir constantly with a whisk until the butter melts and the sugar dissolves. Bring it to a gentle boil, then reduce the heat to low. Let it simmer for 4-5 minutes, stirring occasionally, until it thickens slightly. It should coat the back of a spoon.
  9. Finish the topping: Remove the caramel from the heat and stir in the vanilla and 1/2 teaspoon of flaky sea salt. Let it cool for about 10 minutes—it will thicken more as it cools. Stir in the toasted pecans.
  10. Assemble: Take your chilled cheesecake out of the springform pan. Place it on your serving platter. Pour the pecan caramel mixture over the top, letting it drip down the sides a little. Sprinkle a little more flaky sea salt on top for that final touch. Let it sit at room temperature for about 20 minutes before slicing. This makes cutting through the topping much easier.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. The water bath prevents cracking. Chill the cheesecake overnight for best results. Make caramel fresh on serving day.

Nutrition

Keywords: salted caramel, pecan pie, cheesecake, dessert, holiday, potluck, make-ahead

Find it online: https://dinadishes.com/easy-salted-caramel-pecan-pie-cheesecake-recipe/