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Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

This is a basic cheesecake topped with caramel and pecans.


  • 1 cup Graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 5 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 4 eggs
  • Caramel topping
  • 1 cup pecans, broken

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  1. Heat oven to 325 degrees F.
  2. Mix crumbs, the 3 tablespoons sugar and butter. Press firmly onto bottom of 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
  3. Beat cream cheese, the 1 cup sugar, flour and vanilla extract until well blended.
  4. Add sour cream, mix well.
  5. Add eggs, one at a time. Pour over crust.
  6. Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set.
  7. Loosen cake from rim of pan, cool before removing rim of pan.
  8. Refrigerate for 4 hours or overnight.
  9. Cover the top of the cheesecake with caramel topping. Sprinkle pecans on cheesecake.