Caramel Pecan Cheesecake
This no bake caramel pecan cheesecake is made with creamy vanilla cheesecake filling topped with roasted pecans and luscious caramel topping.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand held beaters or stand mixer
- immersion blender with chopping bowl attachment or food processor
- Parchment paper or acetate
Ingredients
For the cheescake base
- 1 & ⅓ cups (150gms) graham cracker crumbs
- 1 cup (100 gms) pecans
- 1 cups (150gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ⅓ cup granulated white sugar
- 2 tablespoons (40gms) light brown sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup thickened cream
For the caramel pecan topping
- 1 cup (100gms) pecans
- ½ cup (110gms) light brown sugar
- 2 tablespoons (40gms) unsalted butter
- ½ cup (125mls) cream
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with parchment paper.
- Finely chop the pecans for the base in a food processor until you have something that resembles almond meal.
- Heat a dry clean skillet on medium heat. Add the blitzed pecans and stir till toasted. Keep stirring well to prevent them from catching. As soon as they are done take it off the heat and transfer to a heat-proof container as they can burn easily.
- Break up the graham crackers and blitz briefly in a food processor into crumbs. Add the graham cracker crumbs to the toasted pecans and mix well.
- Melt the butter for the cheesecake base in a microwave or pot on the stove. Add the butter to the pecans and cracker crumbs and mix well.
- Tip the base mix into the lined tin. Press down with the back of a spoon. Chill in the fridge for at least one hour and upto twenty four hours before filling.
To make the cheesecake filling
- Slice and juice the lemon. Beat the room temperature creamchesse briefly to soften it.
- Add the brown and white sugar and beat on low until the sugar has fully dissolved. Add the vanilla and lemon juice and beat until combined.
- In a different bowl whip the cream until firm peaks form. Add the whipped cream to the cream cheese mix and fold until mixed in. Add to the chilled base and smooth down with spatula.
- Chilled in the fridge for at least four hours, preferably overnight.
- Once set remove from teh tin and carefully peel back the parchment paper. Transfer to a serving plate or boad, Smooht the edges with a spatula.
To make the caramel pecan topping
- Heat a skilllet on medium. Add the pecans for the cheesecake topping and heat until toasted. Once toasted remvoe from the skillet immediatly to stop them from burning.
- Add the brown sugar and butter to a small pot. Heat on the stove, stirring until the butter is melted and the sugar is dissolved.
- Ad the cream and heat on medium for about five minutes, stiring frequently until the caramel thickens slightly (the sauce will thicken more as it cools).
- Add the lemon juice and vanilla and stir well. Allow the sauce to cool to room temperature.
- Separate out the whole and mostly whole pecans and arrange in a circle around the edge of the cheesecake. Roughly chop the rest of the pecans. Mix the caramel and the chopped pecans, add to the centre of the cheesecake and you're done!
Notes
*It's helpful but not essential to have two mixing bowls for your stand mixer for this recipe.
*Clear food-safe acetate is available for some baking shops and can help give smoother sides to the cheesecake.
Cake tin size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Storage:
The caramel on top of this cheesecake will harden when stored in the fridge. I recommend decorating just before serving, that way you can soften your caramel before adding it to the cheesecake if it's set too hard in the fridge.
Nutrition
Calories: 887kcalCarbohydrates: 55gProtein: 12gFat: 72gSaturated Fat: 25gPolyunsaturated Fat: 12gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 101mgSodium: 424mgPotassium: 391mgFiber: 6gSugar: 33gVitamin A: 1230IUVitamin C: 1mgCalcium: 200mgIron: 3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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