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    You are in: Home / Recipes / Caramel Pecan Cheesecake Recipe
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    Caramel Pecan Cheesecake

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on September 30, 2002

      This cheesecake is very rich, and very sweet. I'm rating it at 4-stars because I think the crust has too much butter (WAY too much). When I combined the butter with the ground nuts and sugar, it was like a paste, not crumbly. I had to spread it into the pan, and when I baked it, butter was oozing out of the bottom and burning on the bottom of my oven. The rest of the cheesecake is good, but VERY sweet.

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    • on January 09, 2007

      I've been making this for several years. This is my husband's favorite. I use caramel sauce on top of the pecans in the crust instead of the caramels and sweetened condensed milk. On top I drizzle more caramel and some pecans. I also use the cheesecake batter for regular cheesecakes with rave reviews, too.

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    • on November 13, 2003

      I took the advice of the previous reviewer and reduced the butter in the crust to two (2) tablespoons and it came out great. My son is a caramel addict and he absolutely loved this. Definitely on the do again list.

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    Caramel Pecan Cheesecake. Recipe by newspapergal

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    Nutritional Facts for Caramel Pecan Cheesecake

    Serving Size: 1 (236 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 925.0
     
    Calories from Fat 627
    67%
    Total Fat 69.7 g
    107%
    Saturated Fat 31.8 g
    159%
    Cholesterol 222.8 mg
    74%
    Sodium 487.9 mg
    20%
    Total Carbohydrate 65.6 g
    21%
    Dietary Fiber 2.6 g
    10%
    Sugars 56.3 g
    225%
    Protein 15.2 g
    30%
    Detailed Nutrition Values About Nutrition Info
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