Name: Caramel Pecan Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 1525 min
Ingredients: 2 cups pecan meal; 1 tablespoon cinnamon; 5 Tablespoons melted butter; 2 cups chopped pecans; 4 tablespoons melted butter; 32 ounces of cream cheese at room temperature; 2/3 cup dark brown sugar; 1 cup granulated sugar; 1 cup sour cream; 4 eggs; 2 egg yolks; 3 teaspoons bourbon vanilla extract; 1/4 cup bourbon; 1 teaspoon cinnamon; 3 tablespoons flour; 1 cup pecans; 2 tablespoons melted butter; 1 cup Whipped cream; 1/4 cup Bourbon caramel sauce

Move over pumpkin pie, this yummy caramel pecan cheesecake with bourbon caramel sauce is gonna be one of your new favorite desserts! This rich cheesecake is filled with crunchy pecans, and drizzled with thick caramel topping. Next time it is your turn for dessert, this creamy cheesecake will be a go to recipe! This crust is made with pecan meal, so this is a gluten-free dessert!

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Side view of slice and caramel pecan cheesecake

Now, let’s talk about how easy this cheese cake is to make. Many cheesecake recipes call for a water bath to bake cheesecake in to prevent it from cracking. If you are not planning on adding a topping to a cheesecake, then you WILL want it to come out SMOOTH, and a water bath and your pan covered with aluminum foil WILL help do that! However, we are planning on smothering the top with a bourbon caramel sauce, and more crunchy pecans….and whipped cream! So make it easy on your self and just put a pan of hot water on the bottom shelf of the oven, and the cheese cake on the top shelf.

Why this recipe works:

We use Pearson Farm ground pecans in the crust for more flavor!!
Butter pecans are mixed into the cream cheese mixture so the entire cheesecake has pecan flavor!
Full-fat cream cheese makes this homemade cheesecake so creamy.
You won’t need to drive to the cheesecake factory to get dessert this year!

Notes on ingredients:

Pearson Farm pecan meal: Pearson Farm Pecan meal meal is gluten free, keto friendly, and never cross contaminated with other tree nuts, making it a great flour alternative for nut allergy sufferers.
Pearson Farm Mammoth Pecans: Known as a “Mammoth” pecan because of its size; the kernel is oily and flavorful. Their superior size and flavor make these pecans perfect for showing off in a dessert like this.
Full fat cream cheese: Save the low fat cream cheese to spread on celery. This is a decadent dessert, and it deserves the creaminess that a full fat cream cheese can provide.
Dark brown sugar: The golden flavor of dark brown sugar gives. this cheesecake a rich flavor
Bourbon vanilla extract: We make ours from scratch using vanilla beans and bourbon. We let it age for about 6 months for an incredible flavor.
Bourbon: Was there ever a question that bourbon would be part of this luscious cheesecake? And yes, you can leave it out, and will still have the delicious buttery flavor of the butter pecans.
Whipped cream: Whipping cream fresh is best. Just a bit of powder sugar is all you need to slightly sweeten it.
Bourbon caramel sauce: This bourbon salted caramel sauce is made from scratch and so dreamy. You can also purchase caramel to use.

Pearson farm mammoth pecans and pecan meal — Pearson Farm Pecans & Pecan Meal

brown sugar and white sugar — Brown and White Sugar

cream cheese in mixer bowl — Softened Cream Cheese

bourbon vanilla in a bottle and measured out — Bourbon Vanilla

Equipment you will need:

Spring-form pan
Baking sheet
Rubber spatula
Electric mixer
Large bowl
Medium bowl
Wire rack
Piping bag

How to make Caramel Pecan Cheesecake:

Preheat the oven to 350 degrees F°. Line the bottom of a nine-inch springform pan with parchment paper.

Whisk the pecan meal and cinnamon in a bowl. Stir in the melted butter with a spatula until the mixture is evenly coated. Transfer the mixture into the spring-form pan. Use a flat-bottomed measuring cup to press the crust flat and 1 inch up the sides. Bake the crust for 8 to 10 minutes. Cool completely on a wire rack.

Stir the melted butter and chopped pecans in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the chopped pecans to a piece of parchment to cool.

Place a glass 9 x 13 inch baking dish in the bottom rack of the oven. Fill the pan ¾ full of water.

Place the room temperature cream cheese and sugars in the bowl of a stand mixer. Use the paddle attachment to mix the cream cheese until no lumps remain. Scrape down the sides and bottom of the bowl several times. Add in the sour cream and the eggs. Mix until incorporated, scraping down the sides and bottom of the bowl as needed. Mix in the vanilla, bourbon and cinnamon. Stir the flour into the cheesecake filling on low speed till fully mixed in.

Pour the mixture into the spring-form pan and gently tap the pan on the counter to remove any air bubbles. Bake for 50-55 minutes until the top is golden brown and the middle has a slight jiggle. Turn off the oven. Leave the oven door cracked open with the cheesecake still in the oven for 30 minutes. Move the cheesecake to a wire rack to let cheesecake cool for one hour. Cover with foil and refrigerate for at least 2 hours or overnight.

Run a butter knife around the sides of the spring-form pan. Release the cake from the spring-form pan. At this point, if you want to cut off any pieces of the top to create a flat surface, you may do so. Pipe the whipped cream around the edge. Pile the buttered pecan halves in the middle and drizzle a cup caramel sauce over the top. Use a sharp knife that you have run hot water over to cut the cheesecake.

Caramel Pecan Cheese Cake without pecan topping

Can I make this cheesecake without bourbon?

Many recipes that call for bourbon use it for the vanilla flavor that it adds. This flavor makes replacing bourbon with vanilla extract an easy choice. However, since we call for bourbon vanilla and bourbon, switch to regular vanilla, and apple juice. If you plan on having children, or guests that do not drink, play it safe and leave it out.

Do I need a spring-form pan to make a cheesecake?

You can use almost any baking pan for your cheesecake. Just keep in mind that you’ll have to consider how different sized pans will affect the cooking time. In other words, if the pan is shallower, the cake will cook faster. There’s no need to adjust the baking temperature, simply bake for a shorter amount of time. When the center of the cheesecake sets, you will barely see a wiggle. If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first.

How long does cheesecake last?

It is important to store cheesecake in the fridge in an airtight container, or covered with plastic wrap. You will want to refrigerate your cheesecake as soon as possible. Once the cake cools, you will refrigerate overnight. Do not let your cheesecake sit out for more than 2 hours. After you top your cheesecake, it can be kept in the fridge for 3-7 days. If you find it difficult to wrap the cake without damaging the surface, simply place back the cake in a sheet pan, cover with plastic wrap, and store in the fridge.

Can I freeze cheesecake?

If you plan to freeze cheesecake, we suggest you do so 1- 2 days after you bake it. If you are freezing a whole cheesecake, wrap it tightly in plastic wrap, then put it in a bag. Be sure to mark the package with the date you baked it, and how many days old it is so you know how many days total you can have it in fridge before it expires. Example: Baked on November 1, froze on November 2. Will expire 3-5 days after you thaw.