This is what happens when cheesecake and pecan pie get together and decide to create the most ridiculously indulgent dessert known to humanity. We’re talking a buttery graham cracker crust, silky vanilla cheesecake filling, a layer of gooey pecan pie goodness, and enough salted caramel to make you question your life choices (in the best way possible). It’s basically three desserts having a party in your mouth, and everyone’s invited. My aunt made this for Thanksgiving and people literally stopped talking mid-sentence to stare at their forks. That’s the kind of dessert power we’re dealing with here.
Why You’ll Love This Recipe
It’s the ultimate “why choose?” dessert — you get everything at once.
Looks like something from a fancy bakery but you made it in your pajamas.
Perfect make-ahead dessert that actually gets better overnight.
The texture combo is absolutely divine — creamy, crunchy, gooey perfection.
Guaranteed to make you the hero of any gathering.
Rich enough that small slices are totally acceptable (more for later!).
The Good Stuff You’ll Need
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- Pinch of salt
For the Cheesecake Layer:
- 24 oz cream cheese, room temperature (don’t skimp on this!)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Pecan Pie Layer:
- 3/4 cup corn syrup (light or dark, your choice)
- 1/2 cup brown sugar, packed
- 3 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves, roughly chopped
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt (or to taste)
For Garnish:
- Extra pecan halves
- Flaky sea salt
- Whipped cream (if you’re feeling fancy)
Let’s Do This
Step 1: Crust Perfection
Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty foil (this prevents water bath leaks).
Mix graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt in a bowl. Press firmly into the bottom of your prepared pan.
Bake 10 minutes. Remove and let cool while you make the filling. Reduce oven temp to 325°F.
Step 2: Cheesecake Magic
Beat cream cheese with an electric mixer until super smooth (about 3 minutes — don’t rush this). Add sugar and beat until fluffy.
Beat in eggs one at a time, then vanilla. Mix in sour cream and flour until just combined. Don’t overmix or you’ll get cracks.
Pour over the crust and smooth the top. Set aside while you make the pecan layer.
Step 3: Pecan Pie Goodness
Whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
Carefully spoon this mixture over the cheesecake layer. The pecans will float to the top — that’s exactly what you want.
Step 4: Water Bath Time
Place the springform pan in a large roasting pan. Pour hot water halfway up the sides of the springform pan.
Bake 60-75 minutes until the center is almost set but still slightly jiggly. Turn off oven, crack door, and let cool in oven for 1 hour.
Step 5: Caramel Heaven
While the cheesecake cools, make your caramel. Combine sugar and water in a heavy saucepan over medium-high heat. Don’t stir! Just swirl the pan occasionally.
Cook until deep amber colored (about 10-12 minutes). Remove from heat and slowly whisk in warm cream (it will bubble furiously — don’t panic).
Whisk in butter, vanilla, and salt. Let cool completely.
Step 6: The Waiting Game
Remove cheesecake from water bath and run a knife around the edges. Cool completely at room temperature, then refrigerate at least 4 hours (overnight is even better).
Step 7: The Grand Finale
Before serving, drizzle with salted caramel sauce and top with extra pecan halves. Sprinkle with flaky sea salt because you’re fancy like that.
Serving Suggestions
Serve with a dollop of whipped cream and extra caramel sauce.
Pair with coffee or bourbon for the adults.
A thin slice goes a long way — this is seriously rich.
Store covered in the fridge up to 5 days (if it lasts that long).
Switch It Up
Chocolate Twist: Add 1/4 cup cocoa powder to the cheesecake layer.
Different Nuts: Try walnuts or hazelnuts instead of pecans.
Bourbon Kick: Add 2 tbsp bourbon to the pecan layer.
Mini Versions: Make individual cheesecakes in muffin tins (adjust baking time).
No Water Bath: Bake at 300°F for longer if you don’t want to deal with the water bath.
Pro Tips
Room Temperature: Make sure cream cheese is really soft — this prevents lumps.
Don’t Overbeat: Once eggs are in, mix gently to prevent cracks.
Water Bath: This keeps the top from cracking and ensures even baking.
Cooling Gradually: The slow cool-down prevents dramatic temperature changes that cause cracks.
Make Ahead: This actually tastes better after a day in the fridge.
Make-Ahead Tips
Can be made up to 3 days ahead — just add toppings before serving.
The caramel sauce keeps in the fridge for 2 weeks (reheat gently to thin).
Individual components can be prepped a day ahead.
Freezes well for up to 1 month (thaw overnight in fridge).
Questions People Actually Ask
Q: Can I skip the water bath? A: You can, but you might get cracks. Lower the temp to 300°F and bake longer if you skip it.
Q: My cheesecake cracked — is it ruined? A: Not at all! The caramel and pecans will cover any cracks. It’ll still taste amazing.
Q: Can I use store-bought caramel? A: Sure! Heat it up and add a pinch of salt. But homemade is worth the effort.
Q: How do I know when it’s done? A: The center should be almost set but still have a slight jiggle when you gently shake the pan.
Q: Can I make this without corn syrup? A: Try maple syrup or honey, but the texture will be slightly different.
Q: Why is my caramel grainy? A: You might have stirred it too early. Next time, just swirl the pan and don’t stir until you add the cream.
Print
Caramel Pecan Pie Cheesecake
- Total Time: 2 hours 15 minutes
- Yield: 12–16 1x
Description
This is what happens when cheesecake and pecan pie get together and decide to create the most ridiculously indulgent dessert known to humanity. We’re talking a buttery graham cracker crust, silky vanilla cheesecake filling, a layer of gooey pecan pie goodness, and enough salted caramel to make you question your life choices (in the best way possible). It’s basically three desserts having a party in your mouth, and everyone’s invited. My aunt made this for Thanksgiving and people literally stopped talking mid-sentence to stare at their forks. That’s the kind of dessert power we’re dealing with here.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- Pinch of salt
For the Cheesecake Layer:
- 24 oz cream cheese, room temperature (don’t skimp on this!)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Pecan Pie Layer:
- 3/4 cup corn syrup (light or dark, your choice)
- 1/2 cup brown sugar, packed
- 3 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves, roughly chopped
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt (or to taste)
For Garnish:
- Extra pecan halves
- Flaky sea salt
- Whipped cream (if you’re feeling fancy)
Instructions
Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty foil (this prevents water bath leaks).
Mix graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt in a bowl. Press firmly into the bottom of your prepared pan.
Bake 10 minutes. Remove and let cool while you make the filling. Reduce oven temp to 325°F.
Beat cream cheese with an electric mixer until super smooth (about 3 minutes — don’t rush this). Add sugar and beat until fluffy.
Beat in eggs one at a time, then vanilla. Mix in sour cream and flour until just combined. Don’t overmix or you’ll get cracks.
Pour over the crust and smooth the top. Set aside while you make the pecan layer.
Whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
Carefully spoon this mixture over the cheesecake layer. The pecans will float to the top — that’s exactly what you want.
Place the springform pan in a large roasting pan. Pour hot water halfway up the sides of the springform pan.
Bake 60-75 minutes until the center is almost set but still slightly jiggly. Turn off oven, crack door, and let cool in oven for 1 hour.
While the cheesecake cools, make your caramel. Combine sugar and water in a heavy saucepan over medium-high heat. Don’t stir! Just swirl the pan occasionally.
Cook until deep amber colored (about 10-12 minutes). Remove from heat and slowly whisk in warm cream (it will bubble furiously — don’t panic).
Whisk in butter, vanilla, and salt. Let cool completely.
Remove cheesecake from water bath and run a knife around the edges. Cool completely at room temperature, then refrigerate at least 4 hours (overnight is even better).
Before serving, drizzle with salted caramel sauce and top with extra pecan halves. Sprinkle with flaky sea salt because you’re fancy like that.
Notes
Serve with a dollop of whipped cream and extra caramel sauce.
Pair with coffee or bourbon for the adults.
A thin slice goes a long way — this is seriously rich.
Store covered in the fridge up to 5 days (if it lasts that long).
- Prep Time: 1 hour
- Cook Time: 75 minutes
Nutrition
- Calories: ~580 kcal
- Carbohydrates: ~48g
- Protein: ~8g