How to Make a Caramel Pecan Cheesecake

A step-by-step guide on how to make the best cheesecake ever. Not your typical recipe, invented by a 14 year old. Many people have been known to say "better than the Cheesecake Factory!"

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How to Make a Caramel Pecan Cheesecake Recipe
96 Steps
Ingredients
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1
First we're going to preheat the oven to 350°

First we're going to preheat the oven to 350°

2
Get out all your batter ingredients. We want the eggs, sour cream, and cream cheese to reach room temperature.

Get out all your batter ingredients. We want the eggs, sour cream, and cream cheese to reach room temperature.

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3
Then get out your 9 inch spring form pan and a sheet of parchment paper.

Then get out your 9 inch spring form pan and a sheet of parchment paper.

4
Place the platform of the springform pan underneath the sheet of parchment paper and place the ring on the top. Line it up and press down so the ring fits over the bottom platform.

Place the platform of the springform pan underneath the sheet of parchment paper and place the ring on the top. Line it up and press down so the ring fits over the bottom platform.

5
Once the ring fits securely over the platform, lock it into place.

Once the ring fits securely over the platform, lock it into place.

6
Get all your ingredients needed for the crust together, graham cracker crumbs, butter, and white granulated sugar.

Get all your ingredients needed for the crust together, graham cracker crumbs, butter, and white granulated sugar.

7
Pour 2 cups of the graham cracker crumbs into a microwavable dish

Pour 2 cups of the graham cracker crumbs into a microwavable dish

8
Add 1 tablespoon of white granulated sugar.

Add 1 tablespoon of white granulated sugar.

9
Stir with an invisible spoon. Because apparently that's how I did it.  😜🙅

Stir with an invisible spoon. Because apparently that's how I did it. 😜🙅

10
Add 5 tablespoons of butter, preferably salted.

Add 5 tablespoons of butter, preferably salted.

11
Throw it in the bowl with the graham cracker crumbs and the sugar

Throw it in the bowl with the graham cracker crumbs and the sugar

12
Microwave for 65 seconds on high power.

Microwave for 65 seconds on high power.

13
It should come out looking like this.

It should come out looking like this.

14
Stir it up.  You don't want it too wet- you just want it moist and spreadable.

Stir it up. You don't want it too wet- you just want it moist and spreadable.

15
Dump the crust into your springform pan

Dump the crust into your springform pan

16
Smooth out with a wide spoon

Smooth out with a wide spoon

17
All smooth :)

All smooth :)

18
This is exactly what it should look like

This is exactly what it should look like

19
Place across in the oven when it has been preheated

Place across in the oven when it has been preheated

20
Set an eight minute timer

Set an eight minute timer

21
Pour yourself a glass of chocolate milk while you wait 😋. Or wine! Or both! 😆

Pour yourself a glass of chocolate milk while you wait 😋. Or wine! Or both! 😆

22
Most likely you will not notice any color difference (it's already golden brown, y'all) when you pull the crust out after eight minutes… that's okay, it's baked. Allow the crust to cool thoroughly.

Most likely you will not notice any color difference (it's already golden brown, y'all) when you pull the crust out after eight minutes… that's okay, it's baked. Allow the crust to cool thoroughly.

23
Time to start the batter!  Open all your cream cheese packages that have hopefully reached room temperature. Use a rubber spatula to scrape ALL the cream cheese into your mixing bowl.

Time to start the batter! Open all your cream cheese packages that have hopefully reached room temperature. Use a rubber spatula to scrape ALL the cream cheese into your mixing bowl.

24
Measure out 1 cup of sugar and add this into the mixing bowl with the cream cheese.

Measure out 1 cup of sugar and add this into the mixing bowl with the cream cheese.

25
Put mixer at LOW speed until ingredients are thoroughly mixed.

Put mixer at LOW speed until ingredients are thoroughly mixed.

26
What your batter should look like at this point.

What your batter should look like at this point.

27
Stop the mixer and measure two tablespoons of flour

Stop the mixer and measure two tablespoons of flour

28
Add to batter while mixer is stopped. Resume mixing at LOW speed.

Add to batter while mixer is stopped. Resume mixing at LOW speed.

29
Measure your sour cream

Measure your sour cream

30
Stop the mixer to add this ingredient.

Stop the mixer to add this ingredient.

31
At this time preheat the oven to 325°.

At this time preheat the oven to 325°.

32
Make sure you scrape the sides of the bowl where your mixer can't reach. Everything needs to be smooth!

Make sure you scrape the sides of the bowl where your mixer can't reach. Everything needs to be smooth!

33
At this point (in my kitchen) it's time for a new spatula because uhhhh. The last one might have gotten licked.  😶

At this point (in my kitchen) it's time for a new spatula because uhhhh. The last one might have gotten licked. 😶

34
Crack your three large eggs into a separate bowl to make sure no egg shells sneak in the batter.

Crack your three large eggs into a separate bowl to make sure no egg shells sneak in the batter.

35
Pour into the batter while it's mixing at LOW speed.

Pour into the batter while it's mixing at LOW speed.

36
Add your vanilla flavoring next.

Add your vanilla flavoring next.

37
Mix it up!

Mix it up!

38
Your oven should be fully preheated by now

Your oven should be fully preheated by now

39
Stand back and admire your batter. Grab a spoon and make sure it's delicious.

Stand back and admire your batter. Grab a spoon and make sure it's delicious.

40
Pour the batter (all of it) into the cooled springform pan.

Pour the batter (all of it) into the cooled springform pan.

41
So pretty. Keep on pouring....

So pretty. Keep on pouring....

42
Tada!!  Almost done.

Tada!! Almost done.

43
Throw the cake in the oven for 35 minutes.

Throw the cake in the oven for 35 minutes.

44
Check your email

Check your email

45
Do the dishes

Do the dishes

46
Check the cheesecake when your timer goes off.

Check the cheesecake when your timer goes off.

47
This one's just starting to bubble!  Not quite done.

This one's just starting to bubble! Not quite done.

48
Set a ten minute timer

Set a ten minute timer

49
10 minutes later-  better!  But still not done. You want the cake to pull away from the edges.

10 minutes later- better! But still not done. You want the cake to pull away from the edges.

50
Back in for 10 more minutes!

Back in for 10 more minutes!

51
10 minutes later. This is what I'm talking about. Perfect.

10 minutes later. This is what I'm talking about. Perfect.

52
Beautiful. Not even cracked. (Sometimes your cake will crack in the oven.  Don't worry!  That's fine.)

Beautiful. Not even cracked. (Sometimes your cake will crack in the oven. Don't worry! That's fine.)

53
Put it somewhere where air can get underneath it- this will help it cool. Cover it with a glass or porcelain plate immediately.  After it's cooled it needs to be refrigerated overnight.

Put it somewhere where air can get underneath it- this will help it cool. Cover it with a glass or porcelain plate immediately. After it's cooled it needs to be refrigerated overnight.

54
*THE NEXT DAY*  Get out the caramel and the pecans.

*THE NEXT DAY* Get out the caramel and the pecans.

55
We're going to toast these pecans - they will taste 10 times better. Spread your pecans out evenly on a parchment lined jellyroll pan. Put them in the oven at 350° for seven minutes.

We're going to toast these pecans - they will taste 10 times better. Spread your pecans out evenly on a parchment lined jellyroll pan. Put them in the oven at 350° for seven minutes.

56

While your pecans are in the oven let's get your container ready. If this cheesecake is for you just use a plate… But you can find a fancy cake container at your local bakery for three dollars or so.

57
Loop some tape so it's sticky on all sides- place  it underneath your doily on the platform of your container.

Loop some tape so it's sticky on all sides- place it underneath your doily on the platform of your container.

58
Like so.

Like so.

59
Press down on the doily over the tape so it secures the doily.

Press down on the doily over the tape so it secures the doily.

60

I usually use a craft glue gun to secure the doily to the bottom of the container. However, our kitchen was recently remodeled and nothing is easily found. 😁

61
Voilà. It might look a little crinkly but that's okay as the Cheesecake will cover that up.

Voilà. It might look a little crinkly but that's okay as the Cheesecake will cover that up.

62
Get a little caramel on a fork

Get a little caramel on a fork

63
Smear just a little on the top of your doily, this will help keep the cheesecake in place.

Smear just a little on the top of your doily, this will help keep the cheesecake in place.

64
At this time, pull your cheesecake out of the fridge. Okay, so it cracked while being refrigerated… no worries! I'll show you had to fix that.

At this time, pull your cheesecake out of the fridge. Okay, so it cracked while being refrigerated… no worries! I'll show you had to fix that.

65
You'll need a cup of boiling water, and icing spreader, and a clean rag

You'll need a cup of boiling water, and icing spreader, and a clean rag

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Dip your icing spreader in the cup of boiling water, like so.

Dip your icing spreader in the cup of boiling water, like so.

67
Slide between the cake in the edge of the springform pan.

Slide between the cake in the edge of the springform pan.

68
Slowly slide the icing spreader around the sides of the pan, turning the pan with your other hand.

Slowly slide the icing spreader around the sides of the pan, turning the pan with your other hand.

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Pull it out every few inches and clean it off, did that in the water wipe it on the rag.

Pull it out every few inches and clean it off, did that in the water wipe it on the rag.

70
Like so.

Like so.

71
Open up the latch

Open up the latch

72
If you have done a thorough job separating the cake from the sides of the pan, you will see that the pan opens up around the cake.

If you have done a thorough job separating the cake from the sides of the pan, you will see that the pan opens up around the cake.

73
Slowly lifted off, careful to not break any cake with it.

Slowly lifted off, careful to not break any cake with it.

74
Get ready to use your icing spreader again

Get ready to use your icing spreader again

75
After dipping it in the boiling water, carefully scrape off any especially brown areas… This is not burnt necessarily, but the cake will look better without them.

After dipping it in the boiling water, carefully scrape off any especially brown areas… This is not burnt necessarily, but the cake will look better without them.

76
After that, continue dipping the icing spreader in the water and smoothing along the sides of the cake. See the before on the left and the after on the right

After that, continue dipping the icing spreader in the water and smoothing along the sides of the cake. See the before on the left and the after on the right

77
The sides of the cake should look like this

The sides of the cake should look like this

78
Dip your icing spreader in the water again and push down the cracks on the cake towards the other cracks.

Dip your icing spreader in the water again and push down the cracks on the cake towards the other cracks.

79
We are basically smoothing these altogether.

We are basically smoothing these altogether.

80
All better. :)

All better. :)

81
Using the piece of parchment paper, gently pull the cake off the bottom of the pan.

Using the piece of parchment paper, gently pull the cake off the bottom of the pan.

82
If you followed the recipe,  you should be able to hold the cake in one hand without it cracking.

If you followed the recipe, you should be able to hold the cake in one hand without it cracking.

83
Like this. 🙅

Like this. 🙅

84
Carefully little with the cake over the doily and make sure it is centered.

Carefully little with the cake over the doily and make sure it is centered.

85
Get a wide spoon and your caramel

Get a wide spoon and your caramel

86
Use the spoon to guide the caramel out of the jar and put your preferred amount on the top of the cake

Use the spoon to guide the caramel out of the jar and put your preferred amount on the top of the cake

87
Is the spoon to push the caramel up to the edge so that you have an even circle

Is the spoon to push the caramel up to the edge so that you have an even circle

88
Like so. ;)

Like so. ;)

89
Grab a handful of your perfectly roasted pecans.

Grab a handful of your perfectly roasted pecans.

90
Sprinkle them onto the top of your cake as desired

Sprinkle them onto the top of your cake as desired

91
Tada!!  Be very proud of yourself, you just made a gourmet cheesecake that retails that at $60.

Tada!! Be very proud of yourself, you just made a gourmet cheesecake that retails that at $60.

92
Make sure you take some good looking pictures of that cheesecake before you put it back in the fridge.

Make sure you take some good looking pictures of that cheesecake before you put it back in the fridge.

93
Oh yes.

Oh yes.

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And hey. If your cheesecake doesn't look this good the first time, don't worry about it… I have made hundreds.  •literally•

And hey. If your cheesecake doesn't look this good the first time, don't worry about it… I have made hundreds. •literally•

95
Carefully place the lid over your container and place your cheesecake in the fridge.

Carefully place the lid over your container and place your cheesecake in the fridge.

96

Any feedback makes my day… Thank you for your likes, and your comments! And for sure let me know if you make it!!

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