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Pecan Pie-caramel Cheesecake

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Pecan Pie-Caramel Cheesecake
2010-12-17 Desserts
4.9 98

A cream cheese filling flavored with cinnamon and nutmeg is baked in a graham crust, then topped with toasted pecan halves and served drizzled with caramel sauce.

  • Servings: 12


For The Crust-
3 cups Graham Cracker Crumbs
½ cup Melted Butter
½ cup Granulated Sugar
For The Filling-
3× 8-oz. pkgs Cream Cheese, softened
¾ cup Granulated Sugar
1 tsp Vanilla Extract
2 Large Eggs
½ cup All-purpose Flour
¾ tsp Cinnamon
¼ tsp Nutmeg
For The Top-
1½ cups Toasted Pecan Halves
2 cups Good Quality Caramel Sauce, homemade is best


Preheat oven to 325 degrees. In a large bowl, mix together all crust ingredients until moist. Press into a 10-inch springform pan; set aside.

For the Filling, with a heavy mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one egg at a time. Scrape sides and bottom of bowl and stir again. Combine and beat in flour, cinnamon and nutmeg at low speed. Scrape sides and stir again. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes, or until cheesecake is set and hardly jiggles when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.

To serve, run a knife around edges of cheesecake crust and remove sides of springform pan. You can either drizzle 1 cup of caramel syrup over the entire cheesecake and cut into slices (with extra syrup to pass) or cut the cheesecake into slices first, plate and drizzle individual pieces.

Helpful Tips:

I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.