Southern Pecan Pie Cheesecake (with Gooey Caramel Layers!)

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Created on July 30th, 2025 at 09:59 am

Caramel Pecan Cheesecake with Graham Crust

Pecan Pie Cheesecake Delight

If pecan pie and cheesecake had a baby, this would be it. This Southern-inspired dessert blends layers of buttery crust, gooey pecan filling, and rich cheesecake into one irresistible showstopper.✨

⏱️ Time Breakdown:

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Chill Time: 12 hours
Total Time: 15 hours
Servings: 12 slices

📝 Ingredients List:

Crust

2 cups graham cracker crumbs
⅓ cup packed light brown sugar
½ cup salted butter, melted

Pecan Pie Filling

⅓ cup salted butter
1 cup granulated sugar
1 cup light corn syrup
2 eggs
1 tsp vanilla extract
1½ cups chopped pecans

Cheesecake Layer

16 oz cream cheese, softened
1 cup granulated sugar
¼ tsp salt
1½ tbsp all-purpose flour
1 tbsp vanilla extract
3 eggs
½ cup sour cream

Pecan Topping

¼ cup salted butter
⅓ cup light brown sugar
½ tsp vanilla extract
¼ cup heavy cream (room temperature)
1 cup roughly chopped pecans

👩‍🍳 Step-by-Step Instructions:

1. Make the Crust

Preheat oven to 325°F.
Line a 9-inch springform pan with parchment and spray with non-stick spray.
Mix graham cracker crumbs, brown sugar, and melted butter.
Press the crust into the pan and up the sides halfway.
Freeze while preparing filling.

2. Prepare Pecan Pie Filling

Melt butter in a saucepan over medium heat.
Stir in sugar, corn syrup, eggs, vanilla, and pecans.
Bring to a boil, then reduce to a simmer for about 10 minutes, stirring constantly, until golden and thick.
Cool 30 minutes, then pour into the crust.

3. Make the Cheesecake Layer

Beat cream cheese and sugar until fluffy.
Mix in salt and flour.
Gently stir in vanilla and eggs one at a time.
Stir in sour cream until smooth.
Spoon over pecan filling, spreading evenly to avoid displacing layers.

4. Bake the Cheesecake

Wrap pan bottom in foil. Place into a larger pan and create a water bath with 1 inch of water.
Bake at 325°F for 1 hour.
Turn off oven; let it sit inside (door closed) for 30 minutes.
Crack oven door and cool another 30 minutes.
Refrigerate overnight.

5. Make Pecan Topping

Melt butter and brown sugar in a saucepan and simmer for 2–3 mins.
Remove from heat; stir in vanilla, room-temp heavy cream, and pecans.
Spoon over chilled cheesecake and serve! 🥄🍰

💡 Pro Tips Section:

Storage: Store covered in the fridge for up to 5 days or freeze (without topping) for up to 1 month.
Substitute Crust: Swap graham crackers for crushed shortbread cookies or vanilla wafers for a twist.
Serving Tip: Slice with a hot, damp knife for clean cuts between layers.
Layer Separation: Spoon cheesecake gently over filling to preserve defined layers.

📊 Nutrition Info Table:

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	809	8g	86g	51g	3g	73g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.