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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