This dessert is where Southern charm meets French patisserie—think classic pecan pie reimagined with a silky cream cheese base and a deep caramel glaze. It’s a bite that takes you from a New Orleans café to a Parisian bistro, all in one forkful.
Balancing rich nuttiness with smooth cheesecake requires a technique similar to bain-marie baking, ensuring no cracks and a lusciously even texture.
A slow caramelization of the pecans brings out toasty, praline-like notes that feel downright luxurious. This cheesecake isn’t just dessert—it’s a passport stamped in vanilla bean and brown sugar.
What I Didn’t Expect About This Recipe?
- I initially made it for Thanksgiving, but now it shows up at birthdays, book clubs, and random Tuesday nights—it’s that adaptable.
- The caramelized topping hardened slightly, like a brittle, adding an unexpected (and addictive) crunch.
- I once swapped graham crackers for crushed Biscoff cookies in the crust, and it completely changed the game—cozier, spicier, and better.
- I thought this would be heavy, but it’s surprisingly balanced—it satisfies sweet cravings without feeling overly rich.
- It’s indulgent but surprisingly manageable on a reduced-sugar plan when portioned mindfully—and yes, it still tastes really good.
Caramel Pecan Pie Cheesecake Recipe
This juicy dessert blends the rich creaminess of cheesecake with the indulgent sweetness of pecan pie. Nestled in a flaky pie crust and layered with velvety cream cheese, crunchy pecans, and gooey caramel, it's baked to golden perfection for a showstopping slice of Southern comfort.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- 9-inch deep-dish pie plate or cast-iron skillet
- Rolling pin
- Measuring cups and spoons
- Whisk
- Foil
- Wire cooling rack
Ingredients
- 1¼ cups chopped pecans
- Dough for single-crust pie
- Additional fat-free caramel ice cream topping, optional
- 4 large eggs, divided use
- 1 jar of fat-free caramel ice cream topping
- 1 package of cream cheese, softened
- 1 tsp vanilla extract
- ½ cup sugar
Instructions
- Preheat the oven to 375°F.
- Roll out the dough to fit a 9-inch deep-dish pie plate or cast-iron skillet, trimming and fluting the edge.
- In a small bowl, beat together cream cheese, sugar, one egg, and vanilla until smooth, then spread this mixture evenly into the crust.
- Sprinkle the chopped pecans over the cream cheese layer.
- In another bowl, whisk the remaining eggs and gradually mix in the caramel topping until fully combined.
- Slowly pour this mixture over the pecans.
- Bake for 35–40 minutes, loosely covering the edge with foil after 20 minutes if the crust is browning too quickly.
- Once baked, allow the pie to cool on a wire rack for one hour.
- Then, refrigerate for at least four hours or overnight before slicing.
- For an extra touch, drizzle with more caramel topping before serving, if desired.
Notes
- Use room-temperature cream cheese for a smoother filling and easier blending.
- Toasting the pecans lightly beforehand enhances their nutty flavor.
- Pour the caramel-egg mixture slowly to avoid disturbing the pecan layer and create a distinct layered effect.
| Nutrition | Value |
| Calories | 502kcal |
| Carbohydrates | 28g |
| Fat | 33g |
| Protein | 8g |
| Cholesterol | 142g |
Tips To Ease Your Job!
- Pre-roll your pie crust: If using homemade dough, roll it out and fit it into the dish ahead of time. Chill it in the fridge while you prep it to keep it from shrinking during baking.
- Soften cream cheese quickly: Forgot to take it out? Cut it into cubes and microwave in short 10-second bursts—just enough to soften without melting.
- Use a pie shield or foil early: Pre-shape strips of foil for the crust edges before you start baking. That way, you can cover them quickly at the 20-minute mark without fumbling with hot oven heat.
- Place pie on a baking sheet: Catches any overflow and makes it easier to transfer in and out of the oven—plus less cleanup!
