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Thick Caramel Pecan Crunch Cheesecake

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Thick Caramel Pecan Crunch Cheesecake is a showstopping dessert with layers of buttery graham cracker crust, creamy cheesecake filling, and a gooey caramel-pecan topping with toffee crunch. Perfect for holidays, parties, or special occasions, this decadent cheesecake is rich, silky, nutty, and irresistibly indulgent.

Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 cup pecans, roughly chopped
  • 1 cup caramel sauce (homemade or store-bought)
  • ½ cup crushed toffee bits or praline candy pieces
  • Pinch of sea salt

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press into a 9-inch springform pan. Bake at 350°F for 8–10 minutes. Cool.
  2. Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and flour until just combined.
  3. Bake the Cheesecake: Pour filling over cooled crust. Bake at 325°F for 50–60 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and rest cheesecake inside for 1 hour. Chill at least 4 hours or overnight.
  4. Make the Topping: Warm caramel sauce. Stir in pecans, toffee bits, and sea salt.
  5. Serve: Pour topping over chilled cheesecake. Slice with a warm knife for clean cuts.

Notes

  • Add caramel swirls to the batter before baking for extra sweetness.
  • Mix chocolate chips into the crust or drizzle melted chocolate over the topping for variation.
  • Swap plain Greek yogurt for sour cream if needed.
  • For extra crunch, top with candied pecans.

Nutrition

Find it online: https://cookedbymaya.com/thick-caramel-pecan-crunch-cheesecake/