Introduction

This Pecan Caramel Cheesecake is a rich and creamy dessert that combines a buttery pecan graham cracker crust with a luscious caramel-infused filling. Topped with whipped cream, chopped pecans, and drizzles of caramel and white chocolate sauce, it’s a perfect treat for special occasions or any time you crave something sweet and indulgent.

The image shows a close-up of a pie with three visible layers: a thick, crumbly golden-brown crust at the bottom and sides, a smooth creamy white filling in the middle, and a fluffy white whipped topping layered above that. The whipped layer is scattered with small pieces of chopped pecans and drizzled with light caramel sauce. One slice of the pie is slightly lifted out, emphasizing the soft, airy texture of the whipped top and the crunchy pecans on it. The pie is in a white dish with scalloped edges, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup pecans

8 Tbsp butter, melted

1/2 tsp pure vanilla extract

2 (8 oz) packages cream cheese, softened to room temperature

1/2 cup brown sugar

2 eggs

2 tsp vanilla extract

1/3 cup Torani Caramel Sauce

2 Tbsp all-purpose flour

2 Tbsp sour cream

1/2 cup heavy whipping cream

2 Tbsp powdered sugar

2 Tbsp Torani Caramel Sauce (for whipped cream)

1/2 cup pecans (for topping)

Torani Caramel Sauce, for drizzling

Torani White Chocolate Sauce, for drizzling

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: In a food processor, combine graham cracker crumbs, 1/2 cup pecans, melted butter, and 1/2 teaspoon vanilla extract until well mixed. Press the crust mixture evenly into the bottom of a 9-inch deep dish pie plate. Set aside.

Step 3: Using a hand mixer or stand mixer, beat together the softened cream cheese and brown sugar until smooth and well combined.

Step 4: Add the eggs one at a time, mixing well after each addition to ensure a creamy texture.

Step 5: Mix in 2 teaspoons vanilla extract, 1/3 cup Torani Caramel Sauce, flour, and sour cream until the filling is smooth and fully combined.

Step 6: Pour the cream cheese filling over the prepared crust, spreading it into an even layer.

Step 7: Bake the cheesecake for 28 to 32 minutes, or until the center is set but still slightly jiggly.

Step 8: Remove from oven and let the cheesecake cool to room temperature. Then refrigerate until fully chilled.

Step 9: To prepare the whipped cream, whip the heavy cream until it begins to thicken. Add powdered sugar and 2 tablespoons of Torani Caramel Sauce, then continue whipping until stiff peaks form.

Step 10: Spread the caramel whipped cream evenly over the chilled cheesecake.

Step 11: Sprinkle the top with chopped pecans. Drizzle with Torani Caramel Sauce and Torani White Chocolate Sauce for an elegant finish.

Step 12: Refrigerate any leftovers to keep the cheesecake fresh.

Step 13: Slice, serve, and enjoy your decadent pecan caramel cheesecake!

Tips & Variations

For a nut-free version, omit the pecans and add extra graham cracker crumbs to the crust.

Use homemade caramel sauce if you prefer a more natural flavor.

To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the lower rack during baking for gentle heat.

Try swapping white chocolate drizzle with dark chocolate for a richer contrast.

FAQs

Can I use regular caramel sauce instead of Torani brand?

Yes, you can substitute with any good-quality caramel sauce you prefer. Torani is a popular choice for its flavor, but homemade or other brands work well too.

How do I prevent my cheesecake from cracking?

Ensure the cream cheese is softened before mixing and avoid overmixing. Baking in a water bath or placing a pan of water in the oven helps regulate heat and prevent cracks. Also, allow the cheesecake to cool gradually at room temperature before refrigeration.