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Quick Pecan Pie Cheesecake with Easy Salted Caramel Drizzle

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A quick and easy pecan pie cheesecake that tastes like you spent hours in the kitchen, but really you’re just smart about your shortcuts. This no-fuss dessert features a creamy cheesecake filling, crunchy pecan topping, and a salty-sweet caramel drizzle.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full graham crackers, crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces cream cheese, softened (three 8-ounce blocks)
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • ½ cup sour cream (full-fat)
  • 1 ½ cups pecan halves
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar, packed
  • Pinch of salt
  • ½ cup store-bought caramel sauce
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into bottom of a 9-inch springform pan, going about ¼ inch up the sides. Bake for 8 minutes, then set aside to cool slightly.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add ¾ cup sugar and flour, beat for another minute. Add eggs one at a time, beating on low after each addition just until incorporated. Mix in vanilla extract and sour cream until just combined.
  3. Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 325°F (163°C) for 45-50 minutes, until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  4. While cheesecake cools, melt 3 tablespoons butter in a small skillet over medium heat. Add 3 tablespoons brown sugar and a pinch of salt, stirring until sugar dissolves and mixture is bubbly. Add pecan halves and stir to coat. Cook for 2-3 minutes until fragrant and glossy. Remove from heat and spread on parchment paper to cool.
  5. Once cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. When ready to serve, arrange candied pecans on top. Warm caramel sauce slightly (about 15 seconds in microwave) and drizzle over pecans. Sprinkle with flaky sea salt. Slice and serve.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to prevent cracks. Let cheesecake cool slowly in the oven with door cracked open. Make pecan topping fresh for best crunch. Cheesecake can be made up to 3 days ahead; add topping and caramel on serving day.

Nutrition

Keywords: pecan pie cheesecake, quick cheesecake, salted caramel, easy dessert, no-bake cheesecake, pecan dessert, cheesecake recipe

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