Caramel Pecan Cheesecake

Anita Hoffman


Awesome recipe for caramel and pecan lovers.


★★★★★ 1 vote

25 Min
1 Hr


  • 1-1/4 c
    graham cracker crumbs
  • 1/4 c
    firmly packed brown sugar
  • 1/3 c
    butter, melted
  • 14 oz
    caramels (unwrapped)
  • 1/2 c
    half and half
  • 1 c
    chopped pecans (toasted)
  • 3 pkg
    (8 ounces) cream cheese, softened
  • 1 can(s)
    (14 ounces) sweetened condensed milk
  • 3
  • 1 tsp
  • 3 Tbsp
    half and half
  • ·
    pecan halves or pieces for garnish

How to Make Caramel Pecan Cheesecake


  1. CRUST: Combine crumbs, sugar and butter.
    Press into 9 inch spring form pan.
    Reserve 10 caramels.
    In saucepan, combine remaining caramels and 1/2 cup half and half.
    Over medium-low heat, cook and stir till melted and smooth.
    Stir in chopped pecans and spread over crust.
    Bake at 350 degrees for 15 minutes. Cool.
  2. FILLING: In mixing bowl, beat cream cheese until fluffy.
    Gradually beat in condensed milk until smooth.
    Add eggs and vanilla; mix well.
    Pour into pan and bake 1 hour or until set (center will be slightly soft).
  3. In small saucepan over low heat, cook and stir reserved caramels with remaining 3 tbsp. half and half, until melted and smooth.
    Immediately spread over cake.
    Garnish with pecan halves or pieces.
    Chill overnight.

Printable Recipe Card

About Caramel Pecan Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American

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