Caramel Pecan Cheesecake

"This was in my local newspaper, and I tried it for a Super Bowl party. It's really good, VERY rich -- pretty easy too. Makes a lot, so I think it could be easily halved. (Prep/Cook time does NOT include 4 hours of refrigeration needed)"
photo by Roxanne J.R. photo by Roxanne J.R.
photo by Roxanne J.R.
Ready In:




  • Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
  • Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
  • Bake at 350 degrees for 10 minutes.
  • Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
  • Mixture will be pretty thick.
  • Add sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Place 36 caramels and 1 tablespoon water in microwavable bowl.
  • Microwave on high 1 minute or until caramels are completely melted when stirred.
  • Add melted caramels to cream cheese batter; stir until well blended.
  • The caramel will become kind of stringy through the batter as the caramels cool.
  • Pour over crust.
  • Bake at 350 degrees for 40 minutes or until center is almost set.
  • Sprinkle cheesecake with remaining 1/2 cup pecans.
  • Refrigerate 4 hours or overnight.
  • ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
  • I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.

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  1. Oh my goodness! What a wonderful cheesecake! The texture is so creamy and the crust, mmm. The pecans just add a special touch to it. I made this recipe almost as exactly stated. The only change I made was the caramel I used. I did not use Kraft caramels, I used Microwave Caramels (recipe from this site) for the entire recipe. The amount to be used in the batter (36 melted caramels) would be 1¼ cups. This cheesecake baked up perfectly and I did not top it with the nuts and caramel right away because sometimes I like plain cheesecake. When enjoyed plain, you can tell that it is a caramel cheesecake. The flavour is subtle yet noticeable and perfect on it's own. I added caramel and pecans to individual servings and wow, just looking at it was like eye candy - digging into it was heavenly! Thanks for the recipe. Delightful!
  2. I just love any cheese cake so I am trying this for Thanksgiving!!! Yum



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