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Cozy Pecan Pie Cheesecake with Easy Salted Caramel Drizzle

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A rich and creamy cheesecake swirled with gooey pecan pie filling and topped with a homemade salted caramel drizzle. This happy accident turned into the most requested dessert, combining two classic treats into one soul-soothing bite.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened (three 8-ounce blocks)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream, room temperature
  • ¼ cup (60ml) heavy cream
  • 1 ½ cups (180g) chopped pecans, toasted lightly
  • ½ cup (120ml) dark corn syrup
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ cup (100g) granulated sugar
  • 3 tablespoons unsalted butter, cubed, room temperature
  • ¼ cup (60ml) heavy cream, room temperature
  • ½ teaspoon flaky sea salt (like Maldon), plus more for garnish

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil. Cut a circle of parchment paper for the bottom and grease the sides lightly with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and stir with a fork until the mixture looks like wet sand and holds together when squeezed. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Toast the pecans: Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant and slightly darker. Watch carefully to avoid burning. Let cool completely.
  4. Make the pecan pie filling: In a small bowl, whisk together dark corn syrup, brown sugar, 2 tablespoons melted butter, 1 egg, 1 teaspoon vanilla extract, cinnamon, and a pinch of salt until smooth. Fold in the toasted pecans. Set aside.
  5. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides and bottom. Add 1 cup sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low speed after each addition just until combined. Add 1 teaspoon vanilla, sour cream, and heavy cream, and mix on low until just smooth.
  6. Assemble the cheesecake: Pour the cheesecake batter into the cooled crust and spread evenly. Drop spoonfuls of the pecan pie filling all over the top. Use a butter knife to gently swirl the pecan mixture into the cheesecake batter, creating ribbons.
  7. Bake: Place the springform pan on a baking sheet and bake at 325°F (163°C) for 55-65 minutes. The edges should be set and slightly puffed, but the center should still jiggle like Jell-O when gently shaken. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. Remove from oven, run a thin knife around the edge to loosen, and let cool completely on a wire rack. Refrigerate for at least 6 hours or overnight.
  8. Make the salted caramel: About 30 minutes before serving, place ½ cup sugar in a medium saucepan over medium heat. Stir constantly with a rubber spatula as the sugar melts and turns a deep amber color (6-8 minutes). Remove from heat and immediately whisk in 3 tablespoons cubed butter. Slowly drizzle in ¼ cup heavy cream while whisking. Stir in ½ teaspoon flaky sea salt. Let cool for 10-15 minutes before drizzling.
  9. Serve: Remove cheesecake from springform pan and place on a serving platter. Let sit at room temperature for 15-20 minutes. Drizzle salted caramel over the top just before serving, and sprinkle with extra sea salt and whole pecans if desired.

Notes

Room temperature ingredients are crucial for a smooth, crack-free cheesecake. The jiggle test is key: the center should wobble like Jell-O when done. For best results, chill overnight. If caramel seizes, return to low heat and whisk gently. This recipe is naturally gluten-free except for the crust; use gluten-free graham crackers for a gluten-free version.

Nutrition

Keywords: pecan pie cheesecake, salted caramel, cheesecake recipe, pecan pie, holiday dessert, comfort food, no water bath cheesecake

Find it online: https://coracooks.com/cozy-pecan-pie-cheesecake-with-easy-salted-caramel-drizzle/