Dense, creamy, tangy, New York-style caramel pecan cheesecake has a graham cracker pecan base and gets topped with a fresh apple cider caramel pecan sauce. This caramel cheesecake doesn't require a full water bath, and is the perfect cheesecake recipe to serve in the fall or during Thanksgiving.
This caramel pecan cheesecake is the epitome of fall flavors and would be perfect for any Thanksgiving dessert table. The apple cider caramel makes for a tangy, spiced apple addition to a classic New York style cheesecake!
Try these Salted Caramel Cookie Bars with Shortbread, Apple Crumble Cheesecake, Spiced Apple Cider Slushies (alcoholic or non-alcoholic), and Apple Butter Pie with Cinnamon Whipped Cream for similar flavored recipes!
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Why You'll Love This Recipe
Apple cider caramel - The brightness of the apple flavor pairs perfectly with the sugars in the caramel and the tangy flavor of the cheesecake. It adds a nice flavor addition to the cheesecake and pairs perfectly with the toasted pecans.
New York Style cheesecake - Dense, creamy, tangy, and exactly the taste you look for in a classic cheesecake recipe. Especially paired with the graham cracker pecan crumb crust.
Multiple textures - Crispy graham cracker crust, creamy yet dense cheesecake batter, gooey apple cider caramel, and crunchy chunks of pecans. It has all the textures in every bite!
Ingredients
- Apple cider. This gets reduced down into a sticky syrup and acts as the base of the caramel. Be sure to use an apple cider that has lots of flavor. I have found that locally made apple ciders are best!
- Graham crackers. Nabisco brand is preferred and helps create the sturdiest crust.
- Pecans. For the crust and the caramel topping - I like to use pecan halves. They can be chopped or kept whole for the caramel sauce.
- Unsalted butter. Melted for the graham cracker crust and room temperature for the apple cider caramel.
- Cream cheese. Four blocks of full-fat cream cheese will be used. I love to use Philadelphia brand as it produces the smoothest, tangiest cheesecake.
- Sour cream. Full fat and completely at room temperature.
- Eggs. Room temperature, and whisked.
- Cornstarch. This helps the cheesecake to set appropriately.
- Sugars. Granulated sugar for the cheesecake, and brown sugar for the caramel.
- Heavy whipping cream. This is needed to create the caramel sauce and cannot be substituted.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use whole milk plain greek yogurt in place of sour cream.
- Chop the pecans for smaller pieces within the caramel.
- Use walnut or almonds in place of pecan pieces.
- Make a normal caramel sauce if you don't want to make an apple cider version.
How to Make This Recipe
Timing tip #1: Before beginning I like to set out my cream cheese, eggs, and measured sour cream first thing in the morning. I'll then bake the cheesecake in the late afternoon or evening (usually after I've eaten dinner in case I need the oven). Then it goes into the fridge for the full night to set and chill.
Timing tip #2: I'll also reduce the apple cider during the day (which takes about an hour), then throw it in the fridge so it's ready to make the caramel the next day.
Graham Cracker Crust
One: Pulverize the graham crackers, pecans, and sugar in a food processor until fine and sandy.
Two: Mix together with the butter until moistened then press it into the bottom and sides of a springform pan. Bake and cool.
New York Cheesecake Batter
One: Beat the cream cheese, cornstarch, and sugar until smooth then scrape down the sides.
Two: Add the whisked eggs and mix until just combined.
Hot tip! Fight the urge to increase the speed of your mixer! Low and slow - this prevents air bubbles and keeps the cheesecake from cracking.
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Three: Add the sour cream and fold it in by hand until completely combined.
Four: Add the cheesecake filling to the cooled crust and spread evenly. Bake according to recipe instructions.
Hot tip! Boil the water for the water bath and set the 9x13" pan in the oven while you prepare the cheesecake batter so it's ready to go in the oven at the same time.
Apple Cider Caramel Sauce
One: Reduce the apple cider until a sticky syrup forms.
Two: Add the butter, brown sugar and heavy cream.
Three: Stir and allow it to melt and combine.
Four: Boil the caramel until it reaches 230℉ then add the cinnamon and salt.
Five: Stir in the toasted pecans. Cool slightly.
Six: Add the caramel to the top of the cheesecake or slices before serving.
Expert Tips
- Be sure the cream cheese, eggs, and sour cream are at a very warm room temperature prior to starting the cheesecake batter.
- Line the bottom and sides of the springform pan with parchment paper so nothing sticks.
- Keep the mixer speed on low while making the cheesecake batter, scraping down the sides often. Too high of speed can cause the cheesecake to crack.
- Allow the cheesecake to cool slowly. In the oven, at room temperature, then in the fridge to prevent cracking.
- Add the caramel sauce only before you're ready to serve. Adding it to the cold cheesecake and allowing it to sit will cause it to harden.
- Wipe the knife off in between cuts so the cheesecake doesn't get stuck to the knife and pull off chunks.
Recipe FAQs
New York Style cheesecake is a richer, more dense version of cheesecake. This is due to extra eggs and sour cream, with the sour cream also helping with extra tang.
This happens when the cream cheese, sour cream, or eggs are too cold. The dairy ingredients need to be at full room temperature, or even slightly warmer, for the batter to mix up nice and smooth.
This can be for a handful of reasons: no water bath, mixing on too high of speed, over baking, too high of heat, going from a hot oven to a cold area to cool. Be sure to use an oven thermometer to check your oven temperature, which is crucial to an evenly baked cheesecake. Carefully reading this post will help prevent any cracks, as I take all steps necessary to prevent cracking.
The good news? Even if yours does crack, the caramel sauce will cover it!
A water bath is a large pan filled halfway with water, and the item being baked sits within the water. This is common for cheesecakes, custards, creme brulee, etc. However, it can be a pain with a cheesecake as you have to wrap the entire pan in foil to prevent any water from seeping in, but it is necessary to create a proper bake.
The benefit of this recipe is that you don't have to add the pan to the water bath, but instead, just place the water bath on the very bottom rack of the oven and it does the job!
Storage
Store the cheesecake in the fridge, uncovered, for up to one week. Only add the caramel to to the cheesecake when you're ready to eat it, if it goes into the fridge on top of the cheesecake, it will turn hard.
The caramel can be stored in the fridge, and reheated in 30-second increments in the microwave, stirring in between, until it's back to a pourable consistency.
You can freeze the full cheesecake or slices of the cheesecake by wrapping fully in plastic wrap and foil, then freezing for 3 months. Remove the cheesecake, uncovered, and thaw in the fridge for about four hours.
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📖Recipe
Caramel Pecan Cheesecake
Equipment
- Food processor or large blender
- Stand mixer with paddle attachment, or handheld mixer
- Large casserole dish
Ingredients
Crust
- 2 cups ground graham crackers
- ¼ cup granulated sugar
- ½ cup pecan halves
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
Cheesecake
- 32 oz full-fat cream cheese room temperature
- 1⅓ cups granulated sugar
- ¼ cup cornstarch
- 4 large eggs room temperature
- 2 teaspoons vanilla
- 1 cup full-fat sour cream room temperature
Apple Cider Pecan Caramel
- 4 cups pure apple cider
- 1 cup pecan halves or pieces
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter room temperature & cut into tablespoons
- ⅓ cup heavy whipping cream
- 2 teaspoons flaky sea salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350℉/177℃.
- Prepare a 9-inch springform pan by spraying the sides with nonstick cooking spray and adding strips of parchment paper along the sides. I like to have mine come above the lip of the pan.
- Pulse the graham crackers, sugar, pecans and salt until fine and sandy. Then, add in the melted butter and pulse until all crumbs are completely moistened.2 cups ground graham crackers, ¼ cup granulated sugar, ½ cup pecan halves, ¼ teaspoon kosher salt, ½ cup unsalted butter
- Add the crumbs to the springform pan and use a ⅓ measuring cup to press the crumbs into the bottom and sides. Start by pushing the crumbs to the sides and pressing it about ¾ way up the pan. Then, fill out the center and press down until it's completely compacted.
- Bake for 10 minutes, then transfer to a wire rack to cool while you make the cheesecake layer.
- Lower the oven temperature to 300℉/149℃ and add an empty casserole dish to the bottom rack of the oven. Set a pot of water to boil and pour into the casserole dish.
Cheesecake
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix on low until it's broken down and creamy. Scrape down the sides and the paddle.32 oz full-fat cream cheese
- Mix together the sugar and cornstarch in a bowl, then add to the cream cheese and mix on low until fully combined. Scrape down the sides again.1⅓ cups granulated sugar, ¼ cup cornstarch
- Crack the eggs into a separate bowl and whisk to break down. Add the vanilla into the eggs. With the mixer running on low speed, drizzle in the eggs in 4 additions, waiting until the prior batch is incorporated before adding the next.4 large eggs, 2 teaspoons vanilla
- Scrape down the sides one more time, then add the sour cream and mix on low until incorporated. Use a rubber spatula to mix one more time by hand to remove any air bubbles. Tap it on the counter a few times then let it sit for about 5 minutes.1 cup full-fat sour cream
- Pour the cheesecake batter into the crust and use your spatula to smooth it out to meet the edges. Bake in the center rack for 1 hour 45 minutes.
- Turn off the oven and crack it open slightly for 1 hour. Transfer the cheesecake to the counter to sit for 30 minutes. Finally, transfer it to the fridge (uncovered) and chill for at least 8 hours.
Apple Cider Pecan Caramel
- *Reduce the apple cider the same day you make the cheesecake, but make the caramel about an hour before you plan to serve the cheesecake.
- Add the apple cider to a large pot and boil for about one hour until the cider is reduced down by more than ¾ of the way into a sticky syrup. Transfer to a heatproof bowl and refrigerate until ready to use.4 cups pure apple cider
- While the apple cider reduces, toast the pecans over medium heat until fragrant and slightly darker in color. Transfer to a plate to cool.1 cup pecan halves or pieces
- Measure out ½ cup of apple cider reduction (150g) and heat in a medium saucepan over medium heat until it becomes a syrup consistency and starts to bubble.
- Add the white and brown sugars, butter and heavy cream and stir occasionally until the mixture begins to bubble and reaches 230℉.1 cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter, ⅓ cup heavy whipping cream
- Remove from the heat, then stir in the flaky salt and cinnamon. Stir in the pecans, then transfer to a heat proof bowl. Continue stirring occasionally to release the heat and cool it down a bit.2 teaspoons flaky sea salt, ½ teaspoon ground cinnamon
- When ready to serve, remove the cheesecake from the spring form pan and get rid of the parchment paper. Slice the cheesecake, pour the caramel onto slices, and enjoy!
Notes
- Be sure the cream cheese, sour cream and eggs are at a warm room temperature before beginning.
- Keep the mixer speed on low while making the cheesecake batter, scraping down the sides often. Too high of speed can cause the cheesecake to crack.
- Add the caramel sauce only before you're ready to serve. Adding it to the cold cheesecake and allowing it to sit will cause it to harden.
- Wipe the knife off in between cuts so the cheesecake doesn't get stuck to the knife and pull off chunks.
Amy says
This recipe is absolutely delicious. I have made it for family events as well as work potlucks. There are never any leftovers and people are sad when they come back for more only to find that it’s all been taken!
Callan Wenner says
Oh wow, this is such a great compliment! THANK YOU for making this a regular in your rotation, so happy to hear this.