Caramel Pecan Cheesecake

I’m sure I’ve mentioned it before, but Jim loves cheesecake. I’ve always been so-so about it, because it’s one of those things that’s either really good or really bad. To me, there’s really no in-between. I tend to like the New York style cheesecakes that aren’t too sweet, but are quite rich and have a nice cream cheesy flavor. That isn’t to say that they can’t have anything else going on, but, if your favorite is the super sweet no-bake style on the Philadelphia box, we won’t have to worry about fighting over the last bite, you can have it.

I’ve had a little luck trying a few recipes on Jim that I think he enjoyed, but when I saw this recipe on the King Arthur website, I knew we’d have a winner. I mean, salted caramel combined with a delicious cheesecake? How could it not be a winner? It didn’t disappoint in the least. Not overly sweet with great flavors of caramel and nuts. I highly recommend giving it a try if you’re in the market for a delicious dessert to share.



  • 1 cup King Arthur Unbleached All-Purpose Flour
  • ¾ cup pecan meal or ground pecans
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter, softened


  • 1 ½ pounds (three 8-ounce packages) cream cheese, at room temperature
  • 1 ½ cups brown sugar
  • 2 teaspoons vanilla extract
  • 1 /4 teaspoon salt
  • 1/8 teaspoon Pralines and Cream Flavor, optional
  • 4 large eggs
  • ½ cup + 2 Tbsp King Arthur Touch of Gold Caramel Sauce or your favorite
  • ½ cup cream or half & half



  1. Preheat the oven to 375°F. Lightly grease a 9″ springform pan.
  2. Mix the crust ingredients till crumbly. Press onto the bottom and 1″ up the sides of the prepared pan; prick with a fork.
  3. Bake the crust for 10 to 15 minutes, till light golden brown. Remove it from the oven; reduce oven temperature to 325°F.


  1. Mix the cream cheese, brown sugar, vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl.
  2. Add the eggs one at a time, scraping the bowl between additions.
  3. Stir in the ½ cup of caramel sauce and cream.
  4. Pour the filling into the crust and smooth. Drizzle the remaining caramel sauce over the top of the cake, and drag a toothpick through to swirl.
  5. Bake for 40 minutes. Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set, and an instant-read thermometer inserted 2″ from the edge reads 170°F.
  6. Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour.
  7. Remove the cake from the oven, and cool it at room temperature for 1 hour.
  8. Refrigerate for 8 hours (or overnight) before serving.

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