Description
This Caramel Pecan Cheesecake features a buttery pecan crust topped with a rich, creamy sweetened condensed milk cheesecake filling. Finished with a luscious homemade caramel pecan topping, this dessert is the perfect balance of nutty crunch and smooth sweetness, ideal for special occasions or a decadent treat.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup chopped pecans
- 1 tablespoon powdered sugar
- 1/2 cup melted salted butter
Cheesecake Filling
- 12 ounces regular cream cheese
- 2 large eggs
- 7 ounces sweetened condensed milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch or 2-quart baking dish with parchment paper to prevent sticking and for easy removal of the cheesecake.
- Prepare Crust: In a mixing bowl, combine 1 1/4 cups all-purpose flour, 1/2 cup chopped pecans, and 1 tablespoon powdered sugar. Add 1/2 cup melted salted butter and mix until the mixture resembles coarse crumbs.
- Bake Crust: Press the crumb mixture evenly into the bottom of the prepared baking dish. Bake for 18-20 minutes or until the crust is lightly golden around the edges. Remove from oven and set aside.
- Make Cheesecake Filling: Using a hand mixer, beat 12 ounces of cream cheese in a large bowl until smooth and creamy. Add 2 large eggs and beat for an additional 30 seconds to combine fully.
- Add Sweetened Condensed Milk Mixture: Mix in 7 ounces sweetened condensed milk, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract until well blended and smooth.
- Bake Cheesecake: Pour the cream cheese mixture over the baked crust, spreading evenly. Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Prepare Caramel Pecan Topping: In a saucepan, combine 1/2 cup packed brown sugar and 1/2 cup heavy whipping cream. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil. Reduce heat and simmer uncovered for 4 minutes.
- Add Pecans and Vanilla: Remove from heat, stir in 1/2 cup chopped pecans and 1 teaspoon vanilla extract. Let the topping rest for 2 minutes to thicken slightly.
- Top the Cheesecake: Pour the warm caramel pecan topping evenly over the cheesecake. Spread gently with a spatula to cover the surface.
- Chill and Serve: Cover the cheesecake and refrigerate for at least 4 hours to allow it to set completely. When ready to serve, cut into squares. Garnish with optional fresh cranberries, candied cranberries, spiced candied pecans, toasted pecans, fresh mint, or whipped cream as desired.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Baking times might vary slightly depending on your oven; the cheesecake should be set but with a slight jiggle in the center.
- Allow the cheesecake to chill sufficiently for clean slicing.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
- Optional garnishes add color and extra flavor but are not necessary for the classic taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Pecan Cheesecake, Cheesecake with Caramel Topping, Pecan Dessert, Cream Cheese Dessert, Holiday Cheesecake
