prep time: 30 min | bake time: 30 min | total time: 7-8 hrs
Become the talk of the town and make this Caramel Pecan Cheesecake! Bring this to the next function and everyone will be talking about your outstanding baking skills and impeccable taste in desserts. This Caramel Pecan Cheesecake is the perfect recipe to wow those you love, share at a potluck or indulge in for a birthday. Made with a graham cracker crust and a smooth cheesecake filling, this dessert is everything you want in a cheesecake. To top it all off and take things to another level the caramel pecan topping adds a satisfying crunch and sweetness. The best part? This easy caramel pecan cheesecake recipe is eggless and can easily be made dairy-free, making it versatile for all guests. Let’s dive into this crowd-pleasing dessert!
It may sound silly, but old or rancid pecans can affect the flavor of your cheesecake leading to a stale aftertaste. It’s important to ensure your pecans are fresh!
Preheating an oven for baking a cheesecake is important to ensure that it is even baking and has the right texture. Depending on the type of oven you have, here’s how you can preheat for each:
Place the wrapped springform pan into a larger roasting pan or baking tray. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Place the setup in the oven and bake. The cheesecake is done when the edges are set, but the center still has a slight jiggle. Let the cheesecake cool in the water bath to avoid sudden temperature changes that could cause cracking.
Place a large, oven-safe baking dish or roasting pan on the lower rack of your oven. This will be your steam tray. Fill the steam tray with boiling water, ensuring it’s deep enough to create steam. Place the cheesecake pan on a middle rack in the oven above the steam tray. Once the cheesecake is baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking due to sudden temperature changes.
Preheat your oven to 325°F (160°C) and prepare an 8-inch springform pan by wrapping the outside tightly with aluminum foil to prevent any leaks. In a food processor, finely crush the biscuits and toasted pecans until they form a crumbly texture. Transfer these crumbs to a mixing bowl and combine with melted butter, stirring until the mixture resembles wet sand.
Pour this mixture into the prepared springform pan, pressing it firmly into the bottom and slightly up the sides, aiming for about a ¼-inch thickness. Use the flat bottom of a glass or spoon to smooth it into an even layer. Place the pan in the fridge for 30 minutes to allow the crust to set.
In a large mixing bowl, beat the room-temperature cream cheese and yogurt with an electric whisk or stand mixer fitted with a paddle attachment until soft and creamy. Gradually add the light brown sugar, vanilla extract, and salt, continuing to mix until everything is fully incorporated. Pour in the whipping cream and add the cornstarch, mixing until the filling is smooth and free of lumps. Pour the cheesecake mixture into the chilled crust, spreading it evenly.
To bake with a water bath, place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the side of the springform pan. Bake for 40-45 minutes, or until the edges of the cheesecake are slightly risen and set. Turn off the oven, crack the door, and allow the cheesecake to cool inside for 45 minutes. Once cooled, transfer the cheesecake to the fridge to chill for 4-5 hours.
In a medium saucepan, combine cubed butter, light brown sugar, and corn syrup over medium heat. Bring the mixture to a simmer, allowing it to cook for about a minute until the sugar dissolves completely. Pour in the whipping cream and let the mixture boil for another 30 seconds to thicken slightly.
Remove from heat, add the toasted pecan halves, and stir to coat them in the caramel. Allow the topping to cool to room temperature before spreading it evenly over the chilled cheesecake just before serving.
Ensure your cream cheese and whipping cream are at room temperature before mixing. This helps them blend smoothly, preventing lumps in the batter.
Bake the cheesecake in a water bath or place a tray filled with boiling water on the oven’s bottom rack to create steam. This helps regulate moisture and prevents cracks.
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
You can make this cheesecake up to 2 days in advance and store it in the fridge.
Yes! You can freeze the cheesecake by wrapping it tightly in plastic wrap. Freeze for up to 2 months and thaw in the fridge overnight before serving.
This Caramel Pecan Cheesecake is a dessert you’ll absolutely fall in love with! Its creamy, melt-in-your-mouth texture, achieved without eggs, makes it incredibly rich and smooth, while the subtle caramel notes from the brown sugar perfectly complement the gooey pecan topping without being too sweet. The toasted pecan cookie crust is unique and adds a delicious touch to the crunchy crust. That caramel pecan topping? It’s pure decadence, best added just before serving for ultimate gooeyness!
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3 Responses
Hi there! I just made this in a vegan version; I was wondering if you have experimented with using all plant based ingredients too? Mostly because I wanted to know what cream cheese you’d choose.
The cheesecake is in the fridge cooling right now, but there are two things I noticed that are making me a bit worried:
1. I had to bake for way longer (closer to 1 h – and I do have an oven thermometer so I know it wasn’t a too low temp), and even then it still looked a lot more liquid-y then I’m used to with regular cheesecakes…
2. My cheesecake surface is oddly oily. I used Violife for the vegan cream cheese (it was my first time both using this and making a vegan cheesecake).
I’d love to know vegan brands you have tested and would feel comfortable suggesting.
So yeah it will be an interesting experiment tomorrow cutting into it hehe I’m hoping it will set overnight!
Would love to hear back from you!
Hi Glenda
For vegan cream cheese I like to use Tofutti cream cheese or Violife cream cheese for vegan cheesecakes.
For whipping cream I like to use country crock plant cream or Traders Joe’s vegan whipping cream.Canned Coconut cream may release oil after baking.
Baking time may vary also depending on the size of the oven, the oven settings and whether baking in a water bath or steam.
Let us know how your cheesecake turned out after chilling it overnight in the fridge.
Hi! Thanks so much for replying and letting me know your product preferences!
I was indeed coming here to update
I did also use Violife and Country Crock; while the top of the cake was indeed oily after baking, after being left in the fridge and when eating I really couldn’t notice or taste anything oily, which is great!
In fact, the cheesecake and sauce tasted very good.
This was my first time baking a vegan cheesecake (but I’ve baked many regular ones), so as I said I was very worried with how wobbly the batter looked even after 50+ minutes (and it wasn’t just that center wobble… the sides weren’t as jiggly but I wouldn’t say they were puffed or looking like a regular cheesecake would). However, I believe I might have overbaked a tiny bit as the texture inside wasn’t as creamy as I would have liked (albeit delicious).
I will have to try again, but I wonder how early it would be advisable to take it out of the oven hehe I guess I’ll have to find out.
Thanks again!!