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Irresistible Pecan Caramel Cheesecake

This no-bake Pecan Caramel Cheesecake features a buttery graham cracker and pecan crust, a creamy cheesecake filling, and a decadent topping of caramel sauce and pecans.

  • Total Time: 4 hours 20 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 1 cup whipped topping
  • 1/2 cup caramel sauce
  • 1/2 cup pecan halves

Instructions

  1. Grease the bottom of a 9-inch springform pan with butter or shortening and set aside.
  2. In a food processor, pulse graham crackers, chopped pecans, and brown sugar until fine crumbs form. Add melted butter and pulse until the mixture resembles wet sand.
  3. Transfer the crumb mixture to the prepared pan and press firmly into the bottom. Use the bottom of a glass or measuring cup to level. Freeze for 20 minutes.
  4. In a large bowl, beat cream cheese, sugar, cinnamon, and heavy cream with an electric mixer until smooth. Gently fold in whipped topping.
  5. Pour the filling over the chilled crust and spread evenly with a spatula. Chill in the refrigerator for at least 4 hours.
  6. Once set, unlock the springform pan and transfer the cheesecake to a serving platter. Arrange pecan halves on top and drizzle generously with caramel sauce.

Notes

For best results, use room temperature cream cheese to avoid lumps. Chill the cheesecake thoroughly for a firm slice. Drizzle extra caramel just before serving for a fresh, gooey finish.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 24
  • Sodium: 280
  • Fat: 29
  • Saturated Fat: 14
  • Unsaturated Fat: 11
  • Trans Fat: 1
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 65