Caramel Pecan Cheesecake
This Caramel Pecan Cheesecake is a show-stopping dessert with a creamy cheesecake filling, a crunchy pecan graham cracker crust, and a gooey caramel pecan topping. This eggless cheesecake recipe is simple to make, and can easily be adapted to be dairy-free or vegan. Ideal for Thanksgiving, Christmas, or any special occasion, this pecan cheesecake recipe is sure to be a hit!
Yield: 10 servings
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Equipment
- 8-inch (20cm) Springform Pan
Ingredients
Pecan Biscuit Base Ingredients
- 145 g Biscuits graham crackers/digestive biscuits/ginger biscuits
- 50 g Pecans toasted
- 75 g Butter* melted
Cheesecake FIlling Ingredients
- 450 g Cream Cheese* at room temperature
- 180 g Plain yogurt* at room temperature
- 150 g Light Brown Sugar
- 1 tsp Cinnamon Powder
- 2 tsp Vanilla extract
- ½ tsp Salt
- 180 ml Whipping Cream* at room temperature
- 32 g Cornstarch
Caramel Pecan Topping Ingredients
- 35 g Butter* cut into cubes
- 75 g Light brown Sugar
- 40 g Corn Syrup*
- 15 ml Whipping Cream* at room temperature
- 100 g Pecans halves toasted
Instructions
Pecan Biscuit Base Instructions
- Preheat the oven to 325 f (160C). Prepare an 8-inch springform pan. Wrap the outside of the springform pan with aluminum foil. Make sure it’s well-sealed.
- Finely crush the biscuits & pecans in a food processor.
- Combine biscuits, pecans & melted butter in a bowl to get a mixture resembling wet sand.
- Transfer the mixture to the springform pan.
- Use the flat bottom of a glass or spoon to press into an even layer with an approximate of 1/4 inch thickness on the base & around the sides of the pan as shown.
- Place it in the fridge for 30 minutes to set.
Cheesecake Filling Instructions
- In a bowl combine and mix cream cheese and yogurt and mix with an electric whisk or a paddle attachment fitted in a stand mixer until it is soft and creamy.
- Add light brown sugar, vanilla, salt, mix it all until well combined.
- Add whipping cream & corn starch, mix until it is smooth without any lumps of cream cheese.
- Pour the cheesecake mixture into the pan. Spread it in an even layer.
- Make a water bath or use a steam tray in the oven and bake for 40-45 minutes.
- When the edges of the cheesecake have slightly risen and appear set. Turn the oven off and crack the oven door slightly. Allow the cheesecake to cool for 45 minutes.
- Remove from the oven. Let it cool completely at room temperature and then in the fridge for 4-5 hours.
Caramel Pecan Topping Instructions
- Combine butter, sugar & corn syrup in a saucepan.
- Bring it to a simmer & boil for a minute until sugar is dissolved.
- Pour whipping cream & boil for 30 seconds to get a thick consistency
- Add pecans & mix. Let it cool completely & spread it all over the cheesecake just before serving.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Butter: Dairy-free butter sticks or any butter of your choice
- Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free cheesecake or any full fat whipping cream of choice.
- Cream Cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice.
- Plain Yogurt or Sour Cream: Dairy-free unsweetened yogurt, dairy-free sour cream or any plain Greek yogurt or sour cream of your choice.