Go Back
a creamy cheesecake dripping with golden salted caramel and piled with toasted pecans, one slice plated, on a rustic wooden board in a wide horizontal shot, on a warm farmhouse table with a caramel jar nearby, cozy natural light, shallow depth of field, landscape orientation

Salted Caramel Pecan Cheesecake

A brown sugar cheesecake topped with salted caramel and toasted pecans, sweet and salty in every bite!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup salted caramel sauce
  • 1 cup pecan halves toasted

Method
 

  1. Heat the oven to 325F and foil-wrap a 9-inch springform pan.
  2. Press the graham crumbs and butter into the pan and bake 10 minutes, then cool.
  3. Beat the cream cheese with both sugars until smooth, then mix in the sour cream and vanilla.
  4. Add the eggs one at a time, pour over the crust, and bake in a water bath 55 to 60 minutes until just set.
  5. Cool an hour in the cracked oven, then refrigerate at least 6 hours.
  6. Before serving, drizzle generously with salted caramel and pile the toasted pecans on top, finishing with a pinch of flaky salt.

Notes

Toast the pecans in a dry skillet for a few minutes first; it makes a huge difference in flavor.