The Philadelphia Caramel-Pecan Cheesecake
There’s nothing better than a smooth cheesecake covered with pecans and drizzled with caramel sauce! The easy Philadelphia Caramel-Pecan Cheesecake with Caramel drizzle is the perfect dessert for any occasion! This cheesecake has two layers of pecan pie filling, and it’s SO DELICIOUS! It’s light, creamy, and smooth! Basically, the best cheesecake ever! Read the full blog to learn how to make it.
What’s not to Like?
I love making Philadelphia Caramel-Pecan Cheesecake for my kids. It’s the best treat for the little ones. Adding nuts to cheesecake adds a lot of great texture! The pecans give the cheesecake an irresistible crunch and the Philadelphia cream cheese makes the cheesecake as soft as a feather.
It’s important to mention that a food processor is used to combine all the ingredients together. A lot of pecans go into the cake mix and the food processor makes them really easy to chew. This is great for the kids, they’ll be eating pecans without knowing it! You won’t believe how grateful my neighbor was when she found out her kids were finally eating nuts. She was so excited. Her family doctor recommended that her son eat nuts to help him gain more energy. My poor neighbor couldn’t convince her son to munch on nuts. Fortunately, the Philadelphia-Caramel Pecan Cheesecake saved the day!
The Best Cheesecake Flavor!
Of all the cheesecake flavors I have tried, the Philadelphia Caramel-Pecan Cheesecake has to be the best. The drool-worthy dessert has been a favorite of mine since I was a child. My mom used to make the Philadelphia-Caramel Pecan cheesecake for us whenever the weather got a bit chilly. Walnuts were in season during the fall, so we had plenty of pecans in our pantry. After years of consuming strawberry cheesecake, we all felt like we could use a change. Hence, we started making cheesecakes of different flavors. My mamma went from making basic cheesecakes to making the fanciest ones like a pro!
Turns out making this recipe was the best thing that has ever happened to us. The caramel-drizzled cheesecake is DELECTABLE! If you’ve tried the classic Pecan Cheesecake, then you will fall head over heels in love with the Philadelphia Caramel-Pecan Cheesecake. The whole thing is covered with the best sauce in the world: caramel sauce, so what’s not to like?
Ingredients for the Philadelphia Caramel-Pecan Cheesecake:
You’ll need:
- Crushed Graham Crackers – They are the main ingredient for the cheesecake crust. You need 2 whole sleeves or 18 Graham crackers. Feel free to use any flavor of graham crackers or swap them with your favorite cookies (digestive cookies or lotus Biscoff cookies).
- Butter – Add it in the crust to hold everything together; it’s also used to make the topping.
- Light brown sugar: Used in the crust and pecan pie topping.
- Pecans: I added chopped pecans in the topping and the crust. Use Pecans halves to decorate the cheesecake; make sure to use unsalted pecans.
- Granulated white sugar: Sugar is used in the cheesecake filling.
- Eggs: We use eggs in the pecan pie topping and the cheesecake filling.
- Heavy cream: is used in the topping and cream cheese filling.
- Philadelphia Cream cheese: Use full-fat cream cheese; make sure it’s at room temperature for the best results.
- Sour cream: I used sour cream in the cheesecake filling; use full-fat sour cream.
- Vanilla extract: Use vanilla extract for the pecan pie filling and cheesecake filling
- Salt: Add salt to bring all the flavors together.
- Flour: Used in the cheesecake filling.
It’s so Addictive !
Just Another Savory Dessert !
The Philadelphia Caramel-Pecan Cheesecake is something that you will make over and over again. This savory dessert will be hit at your next family gathering. It’s super sweet, creamy, and slightly buttery. The crunchiness is unmatched! It’s a great treat for you and your kids and something that you have to try as soon as possible before it’s difficult to find fresh pecans!
Let’s get into the process of making this fabulous pecan pie cheesecake. All you have to do is make a cheesecake with the best crust and pecan pie filling. You can top it with pecan halves and cover it with caramel sauce. I can assure you that this cheesecake is to die for. You will not regret making this. In fact, you should start right away! This recipe has been around for generations.
Step 1: Make The Crust:
- Start by adding graham crackers, pecans, and sugar to the food processor. Blend until finely ground. Transfer them to a mixing bowl. Add butter and mix until you have a wet crust .
- Prepare the springform pan by buttering the springform pan or lining the springform pan’s inside and sides with parchment paper. To prevent spilling while baking, wrap the bottom of the springform pan with foil or place the springform pan in a large baking tray.
- Press the crust tightly into the bottom of the springform pan and set it aside.
The texture of the crust is just perfect. Once you’re past the generously coated exterior, the thickness and crunchiness of the crust will shock you. Master the crust and the rest of this dessert is a piece of cake (pun intended). There’s no need to buy store-bought cheesecake crust. Just follow my instructions to make the world’s best crust from scratch. I promise it will not fall apart, so don’t mess with the crust and follow my detailed instructions!
Step 2: Make the Pecan Pie Filling
- In a pot, add eggs, sugar, maple syrup, heavy cream, vanilla, and salt. Keep whisking the mixture on medium heat until the mixture comes to a boil. Remove from the heat and then add butter and chopped pecans. Set it aside to cool down.
Step 3: Make the Cheesecake Filling
- Use a handheld electric mixer to beat the cream cheese on medium speed until it’s creamy.
- Then add eggs, sour cream, heavy cream, sugar, vanilla, flour, and salt. Mix on medium speed until creamy. Make sure there are no lumps left.
Let’s Assemble the Philadelphia Caramel-Pecan Cheesecake
- Spread half of the pecan pie filling into the springform pan, pour the cream cheese filling, and gently spread the pecan pie filling on top. Decorate with pecan halves.
- Bake at (300 degrees F – 150 degrees C) for 1 hour and 10 minutes.
- Let it cool down at room temperature for at least 1 hour and then refrigerate for 4 hours or overnight for the best result. Serve it with a drizzle of caramel sauce.
Caramel Sauce!
Caramel sauce is the perfect addition to this already fabulous cheesecake. It doesn’t matter if your caramel sauce is store bought or homemade, caramel will balance out the tangy taste of your pecans. Caramel has always been a top flavor and a peoples’ favorite. It is sweet, but not too sweet, so you can add as much sauce as you want!
Tips for Making the Best Caramel-Pecan Cheesecake:
- Make sure to keep all cold ingredients at room temperature.
- To make this recipe easy to make, separate all the ingredients into three groups: crust ingredients, and pecan pie filling ingredients, and cheesecake ingredients.
You Won’t Regret Making This Dessert!
Frequently Asked Questions!
We have created the most delicious cheesecake recipe. The crust won’t fall apart because we picked the right ingredients. Butter actually acts as an adhesive that keeps the cheesecake together.
There is no need. The cheesecake is extremely soft yet crunchy at the same time, so you do not have to worry about trying to make the best cake because we created the perfect recipe.
Making This Dessert is a lot of Fun!
You’re creating this beautiful dessert from scratch, and this is definitely an ego booster for many of us, especially if you’re making a one-of-a-kind cheesecake with the best crust in the world.
Other Recipes You Need to Try:
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Philadelphia Caramel-Pecan Cheesecake
Ingredients
The Crust Ingredients:
- 2 cups graham cracker crumbs about 18 whole crackers
- 1/2 cups melted butter
- 1/4 cup brown sugar
- 1 cup chopped pecans
Pecan Pie filling:
- 4 eggs
- 1 cup brown sugar
- 2/3 cup maple syrup
- 3/4 cup heavy cream
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/4 cup unsalted butter
- 3 cups chopped pecans
- 1/2 cup pecan halves
cheesecake ingredients:
- 16 oz. cream cheese softned at room temperture
- 2 tbsp. flour
- 2 eggs
- 1/2 cup sour cream at room temperature
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
Instructions
Step 1: Make The Crust:
- Start by adding graham crackers, pecans, and sugar to the food processor. Continue blending until finely ground. Then transfer them to a mixing bowl, add butter, and mix until a wet crust is formed.
- Prepare the springform pan: butter the springform pan or line the springform pan's inside and sides with parchment paper. To prevent spilling while baking ,wrap the bottom of the springform pan with foil or place the springform pan in a large baking tray.
- Press the crust tightly into the bottom of the springform pan and set it aside.
Step 2: Make the pecan pie filling:
- In a pot, add eggs, sugar, maple syrup, heavy cream, vanilla, and salt. Keep whisking the mixture on medium heat until the mixture comes to a boil. Remove from the heat and then add butter and chopped pecans.
Step 3: Make the cheesecake filling
- Use a handheld electric mixer to beat the cream cheese on medium speed until it’s creamy.
- Then add eggs, sour cream, heavy cream, sugar, vanilla, and salt. Mix on medium speed until a creamy consistency is formed. Make sure there are no lumps left.
Assemble the pecan pie cheesecake:
- Spread half of the pecan pie filling into the springform pan, pour the cream cheese filling, and gently spread the rest of pecan pie filling on top. Decorate with pecan halves.
- Bake at (300 degrees F – 150 degrees C) for 1 hour and 10 minutes.
- Let it cool down at room temperature for at least 1 hour and then refrigerate for 4 hours or overnight for the best result. Serve it with a drizzle of caramel sauce.