Caramel Pecan Crunch Cheesecake

This show-stopping cheesecake combines rich, creamy cheesecake with a crunchy pecan crust and a decadent caramel-pecan topping. Every slice offers a symphony of textures and flavors.

Prep

30 min

Cook

1 hr 10 min

Total

1 hr 40 min

Makes

12-16

Ingredients

Check off each one as you gather it.

• 2 cups (200 g) pecan halves
• 1/2 cup (113 g) unsalted butter, melted
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 (8-ounce) packages (678 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (113 g) unsalted butter
• 1/4 cup (60 ml) heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup (100 g) chopped pecans

Instructions

1. 01

   Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

2. 02

   For the crust, pulse pecan halves in a food processor until finely ground. In a medium bowl, combine ground pecans, melted butter, 1/4 cup granulated sugar, and cinnamon. Press mixture evenly into the bottom of the prepared springform pan.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.