What can I do to stop my cheesecake from cracking?

Let all your ingredients reach room temperature before starting. Bake in a water bath and cool it slowly in the oven to keep the texture smooth and even.

Is it possible to make this gluten-free?

Absolutely! Use gluten-free graham cracker crumbs and swap in a gluten-free flour mix for the batter ingredients.

How can I whip up my own caramel sauce?

Melt sugar with butter and cream on medium heat, stirring constantly until it’s silky and golden. Let it cool slightly before putting it on the cheesecake.

What’s the trick to a silky-smooth batter?

Start with cream cheese at room temperature and mix gently to keep air bubbles from forming. This keeps the texture creamy and dense.

Can I swap out sour cream in this?

Sure, Greek yogurt makes a great alternative and gives a bit of extra tanginess to the flavor.

How should I properly store this cheesecake?

Keep it in the fridge inside a sealed container for up to five days. For long-term storage, freeze it tightly wrapped for up to three months.

Decadent Pecan Caramel Cheesecake

Category: Sweet Treats for Every Craving

Create a show-stopping dessert with this caramel pecan cheesecake. Start with a buttery crust made from graham crackers, fill it with a rich and nutty cream cheese batter, and bake it just right. Top it with a luscious caramel layer and garnish with pecans for a dessert that looks as amazing as it tastes. Using a water bath keeps it crack-free, and a slow cool-down delivers a beautifully smooth texture. Keep it chilled, and serve it cool for an unforgettable treat.

Pin It Share Send Print Jump to Recipe

By Ana

Updated on Mon, 12 May 2025 22:57:40 GMT

Caramel Pecan Cheesecake Dessert | homebitesbyana.com

Recipe FAQs

→ What can I do to stop my cheesecake from cracking?: Let all your ingredients reach room temperature before starting. Bake in a water bath and cool it slowly in the oven to keep the texture smooth and even.
→ Is it possible to make this gluten-free?: Absolutely! Use gluten-free graham cracker crumbs and swap in a gluten-free flour mix for the batter ingredients.
→ How can I whip up my own caramel sauce?: Melt sugar with butter and cream on medium heat, stirring constantly until it’s silky and golden. Let it cool slightly before putting it on the cheesecake.
→ What’s the trick to a silky-smooth batter?: Start with cream cheese at room temperature and mix gently to keep air bubbles from forming. This keeps the texture creamy and dense.
→ Can I swap out sour cream in this?: Sure, Greek yogurt makes a great alternative and gives a bit of extra tanginess to the flavor.
→ How should I properly store this cheesecake?: Keep it in the fridge inside a sealed container for up to five days. For long-term storage, freeze it tightly wrapped for up to three months.

Caramel Pecan Delight

Rich cheesecake with pecans throughout, finished with a silky caramel drizzle for pure indulgence.

Prep Time

20 min

Cooking Time

70 min

Total Time

90 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 12 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Crust

01 1/2 cup melted unsalted butter

02 2 cups finely crushed graham crackers

→ Filling

03 24 oz (3 packs) cream cheese, softened

04 1 cup white sugar

05 1 teaspoon vanilla extract

06 3 eggs, large

07 1/2 cup sour cream

08 1/4 cup plain flour

09 1 cup pecans, chopped

10 1/2 cup of caramel sauce

→ Garnish

11 Whipped cream (optional)

12 1/2 cup caramel drizzle

13 1/2 cup of whole pecans

Steps

Step 01

Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Mix the cracker crumbs with melted butter until they're combined, then firmly press the mixture into the pan. Set it aside for now.

Step 02

Use a big mixing bowl to beat together the cream cheese, sugar, and vanilla until smooth. Add one egg at a time, mixing well after each. Stir in the sour cream and flour gently, being careful not to overdo it. Throw in the pecans and caramel sauce, folding them into the batter. Pour the mix over your prepared crust.

Step 03

Pop it in the oven and bake for 60-70 minutes, or until the middle is set but has a slight wobble. After turning off the heat, leave the cheesecake inside with the oven door slightly open for an hour to let it cool slowly.

Step 04

Stick it in the fridge for at least 4 hours, but overnight is better. When you're ready to eat, pour some caramel sauce on top, place pecan halves for decoration, and add whipped cream if you like.