Cinnamon Pecan Caramel Cheesecake

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• Pinch of salt

For the Cheesecake Filling

• 24 oz (680 g) full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour
• 1½ teaspoons ground cinnamon
• ¼ teaspoon salt

For the Cinnamon Pecan Layer

• 1 cup chopped pecans
• ⅓ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1½ teaspoons ground cinnamon
• 3 tablespoons unsalted butter, melted

For the Caramel Topping

• ½ cup caramel sauce
• ½ cup chopped toasted pecans
• Extra caramel sauce, for drizzling

Instructions

1. Prepare the crust: Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper. Mix the graham cracker crumbs, melted butter, sugar, cinnamon, and salt until evenly combined.
2. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then remove and let cool slightly.
3. Make the filling: Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until incorporated.
4. Add the sour cream, vanilla, flour, cinnamon, and salt. Mix on low speed just until smooth. Avoid overmixing.
5. Make the pecan layer: Combine the chopped pecans, brown sugar, flour, cinnamon, and melted butter.
6. Pour about half of the cheesecake batter over the crust. Sprinkle the cinnamon-pecan mixture evenly over the batter, then pour the remaining cheesecake batter on top.
7. Bake at 325°F (165°C) for about 55–70 minutes, until the edges are set but the center still has a slight wobble.
8. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 30–60 minutes.
9. Remove from the oven and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
10. Finish: Remove the cheesecake from the springform pan. Spread or drizzle caramel sauce over the top and sprinkle generously with toasted pecans.
11. Drizzle with additional caramel before serving. Slice with a warm, sharp knife for clean, beautiful pieces.

🍯 Serving Note

For the best texture, let the cheesecake sit at room temperature for about 15–20 minutes before slicing. Keep leftovers refrigerated.