Name: Caramel Pecan Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup chopped pecans; 1 tablespoon powdered sugar; 1/2 cup melted salted butter; 12 ounces regular cream cheese; 2 large eggs; 7 ounces sweetened condensed milk; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup packed brown sugar; 1/2 cup heavy whipping cream; 1/2 cup chopped pecans; 1 teaspoon vanilla extract; Fresh cranberries; Candied cranberries; Spiced candied pecans; Toasted pecans; Fresh mint; Fresh whipped cream

Ingredients

1 1/4 cups all-purpose flour

1/2 cup chopped pecans

1 tablespoon powdered sugar

1/2 cup melted salted butter

12 ounces regular cream cheese

2 large eggs

7 ounces sweetened condensed milk

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/2 cup chopped pecans

1 teaspoon vanilla extract

Optional garnishes: fresh cranberries, candied cranberries, spiced candied pecans, toasted pecans, fresh mint, fresh whipped cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch or 2-quart baking dish with parchment paper.

Step 2: Prepare the crust by combining flour, chopped pecans, and powdered sugar in a mixing bowl. Add melted butter and stir until the mixture forms coarse crumbs.

Step 3: Press the crust mixture evenly into the bottom of the prepared dish. Bake for 18-20 minutes until the edges are lightly golden. Remove from oven and set aside.

Step 4: In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer.

Step 5: Add the eggs and continue beating for 30 seconds to combine well.

Step 6: Mix in the sweetened condensed milk, granulated sugar, and vanilla extract until the filling is smooth and even.

Step 7: Pour the cheesecake filling over the baked crust and return to the oven. Bake for 35-40 minutes, or until the cheesecake is set.

Step 8: While the cheesecake bakes, prepare the caramel pecan topping by heating brown sugar and heavy cream in a saucepan over medium heat. Stir constantly until it reaches a gentle boil, then simmer uncovered for 4 minutes.

Step 9: Remove from heat and stir in the chopped pecans and vanilla extract. Let the topping rest for 2 minutes.

Step 10: Pour the warm caramel pecan topping evenly over the baked cheesecake. Cover and chill in the refrigerator for at least 4 hours before serving.

Step 11: Cut into squares, garnish as desired with fresh or candied cranberries, spiced pecans, mint, or whipped cream, and enjoy.

Tips & Variations

For a crunchier crust, toast the pecans before mixing them with the flour and sugar.

Use full-fat cream cheese for the creamiest texture.

Swap pecans for walnuts if preferred, or add a mix of both nuts for extra flavor.

To make a lighter topping, reduce the brown sugar slightly or use half-and-half instead of heavy cream.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the refrigerator for at least 4 hours or overnight, which helps the flavors meld and the texture set perfectly.

What can I use if I don’t have sweetened condensed milk?

You can substitute sweetened condensed milk with a mixture of evaporated milk and sugar, but the texture and sweetness may vary slightly. For best results, try to use sweetened condensed milk as called for.