Caramel Cheesecake With a Pecan Crust
This caramel cheesecake with a pecan crust is creamy and sweet, with a rich caramel taste and a satisfying crunch from the pecans. It’s a show stopper!
April happens to be National Pecan Month, which like many food holidays, has lent itself to providing inspiration for trying a new recipe.
To help with that inspiration, I used a collaborative Pinterest board as a way for people to Pin all the recipes they love using pecans.
And suggest they did!
People Pinned everything from pecan pie to a pear salad, and one I ended up drooling over the most was Just One Donna’s salted caramel cheesecake.
It’s a family favorite in her house, and I totally understand why after making my own version this weekend.
Creamy, sweet, rich caramel taste with a the crunch of pecan in the crust (I decided not to finely grind mine)—it’s a show stopper.
Interestingly, I’ve made lots of cheesecakes over the past few years and none of them followed the cooking methods of this one.
No water bath, no foil around the springform pan, and lots of fuss around the baking temps and times.
The taste is divine, despite the obvious crevices…
My cheesecake cooled too quickly because I didn’t let it rest in the oven for an hour after the third temperature reduction and baking time was complete.
I also didn’t let it sit at room temp for another hour after that.
Ten minutes on my counter and that puppy was directly in the fridge for its overnight cooling.
I got impatient, not gonna lie.
Which is why mine has those large cracks in it.
Taste was not marred at all, and the large cheesecake crevices actually lent themselves to wonderful valleys for the caramel sauce to sink into.
So, it was a happy mistake as a result of my impatience.
Here are some of the kitchen tools I use:
Caramel Cheesecake with a Pecan Crust
This caramel cheesecake with a pecan crust is creamy and sweet, with a rich caramel taste and a satisfying crunch from the pecans. It's a show stopper!
[i]For the crust:[/i]
- 1 cup all-purpose flour
- 3/4 cup finely chopped pecans
- 3 tablespoons granulated sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
[i]For the filling:[/i]
- 3 8-ounce packages of cream cheese, room temp
- 1-1/2 cups packed light brown sugar
- 1-1/2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 4 large eggs, room temp
- 1/2 cup jarred caramel sauce + the rest for garnish
- 1/2 cup whole milk
Last Updated on February 23, 2019 by Liza Hawkins
Just One Donna
Liza, your cheesecake looks yummy! It’s true, this has become the #1 requested holiday treat for my family. Original credit goes to the wonderful King Arthur bakers, as you noted, but it’s fun to add your own special touch. Looking forward to your next challenge.
Not a big fan of cookin but I LOVE eating and this looks amazing enough that I might just get my buns into the kitchen…
Oh. My. Goodness. This is a thing of beauty – thanks for inspiring us to get back to make at least one cheesecake before the lighter summer baking season! Irene @ KAF
@Donna – Family is STILL talking about this cheesecake.
@Caraline – Just make sure you leave time for all the baking and cooling!
@Irene – Can’t cheesecake be a year round goodie? 🙂
suffolk county catering halls
Wow, this looks mouthwatering. I’m sure my family will love this. Thanks.