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

Scale

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

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.

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