Pecan Caramel Cheesecake

This pecan caramel cheesecake has an Oreo cookie crust, a creamy caramel cheesecake filling dotted with crunchy pecans, and a chocolate whipped cream topping!

Course Dessert

Cuisine North American

Prep Time 45

Cook Time 2

Resting Time 6

Servings servings

Calories 10976kcal

Author Nina

Ingredients

Caramel Sauce

½ cup granulated sugar
3 tablespoons water
2 tablespoons unsalted butter
¼ cup heavy whipping cream
½ teaspoon vanilla extract
¼ teaspoon salt

Chocolate Crust

3 cups chocolate cookie crumbs
5 tablespoons salted butter

Caramel Cheesecake

24 ounces cream cheese room temperature
1 cup granulated sugar
2 tablespoons all purpose flour
1 cup sour cream room temperature
2 teaspoons vanilla extract
4 large eggs room temperature
1 cup caramel sauce recipe below (or use store bought)
¾ cup pecans chopped

Chocolate Whipped Cream

1 cup heavy whipping cream
4 tablespoons powdered sugar
¼ cup cocoa powder
½ teaspoon vanilla extract
¼ cup pecans halved (for decoration)

US Customary - Metric

Instructions

Caramel Sauce

Add sugar, water, and butter to a medium saucepan. Heat over medium heat until everything is melted.
Continue heating without stirring, until the mixture reaches a caramel colour. This can take about 10 minutes of heating. Watch it carefully so it doesn't burn.
Remove from heat, add heavy whipping cream and stir. Then add vanilla and salt and mix to combine. Let cool at room temperature while you make the cheesecake.

Chocolate Crust

Preheat oven to 325°F (170°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan.
Add Oreo cookie crumbs and melted butter to a medium bowl. Stir well, then pour the mixture into the prepared pan.
Press evenly into the bottom and up the sides. Bake for 10 minutes, then let cool on a wire rack while you make the filling.

Caramel Cheesecake

Preheat oven to 300°F (150°C).
Combine cream cheese, sugar, and flour to a large bowl. Mix until combined.
Add sour cream and vanilla and mix, scraping down the sides of the bowl as needed.
Add eggs, one a time, until mixed in. Then mix in caramel sauce and chopped pecans. Pour cheesecake batter into the prepared crust.
Cover the outside of springform pan with aluminum foil. Place the springform pan in a crock pot liner bag. A chicken bag works well too. You want the bag to go up the whole sides of the pan. Tie or use a wire tie to tighten the bag around the pan.
Place the springform pan in a larger pan, and fill the larger pan with water to go halfway up the sides of the springform pan. Bake for 1 hour 30 minutes, or until the center of the cheesecake is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 30 minutes. Crack open the oven door and leave the cheesecake in for another 30 minutes.
Remove from oven and leave the cheesecake to cool at room temperature for about an hour. Remove from water bath, cover, and cool in the refrigerator for at least 6 hours, or overnight.

Chocolate Whipped Cream

Remove cheesecake from the springform pan. Place it on a cake plate.
Add heavy whipping cream, powdered sugar, cocoa powder, and vanilla to a large bowl.
Whip on high speed until you get stiff peaks. Decorate the top of the cheesecake with the whipped cream and pecan halves.
Store leftovers in the refrigerator for up to 3 days.

Notes

I know it's a pain, but don't skimp on the water bath. It makes the cheesecake bake evenly and helps against cracks.
Make your own Oreo cookie crumbs - pulse 24 Oreos (you can leave the filling in the cookies) in a food processor and pulse until no large crumbs are left.
Don't open the oven door while the cheesecake is baking as it can fall or get cracks in it.
If you do get a crack in your cheesecake after following all the steps (it happens sometimes), just cover it with the whipped topping.

Nutrition