Caramel Pecan Crumble Cheesecake – Creamy, Crunchy, and Comforting

This is the kind of dessert that earns you recipe requests. Caramel Pecan Crumble Cheesecake brings together a silky smooth cheesecake base, a buttery crumble topping, and a glossy ribbon of caramel. It’s rich without being heavy, sweet but balanced with a hint of salt and toasted nuts.

Whether you’re baking for a holiday, a birthday, or a quiet night in, this one feels special. Expect empty plates and happy silence after the first bite.

Print Recipe

Caramel Pecan Crumble Cheesecake - Creamy, Crunchy, and Comforting

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Servings: 12 servings

Ingredients

• Crust: 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon fine sea salt
• Cheesecake Filling: 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice (optional, for brightness)
• 1/4 teaspoon fine sea salt
• Pecan Crumble Topping: 3/4 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cubed
• 1 cup chopped pecans, lightly toasted
• Caramel Sauce: 1/2 cup jarred or homemade caramel sauce, plus more for serving
• Pinch of flaky sea salt (optional)

Instructions

• Prep the pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat the oven to 325°F (163°C).Wrap the outside of the pan with foil for a water bath.
• Make the crust: Stir graham crumbs, sugar, salt, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes until set, then cool slightly.
• Make the filling: Beat cream cheese and sugar on medium until smooth and fluffy, about 2 minutes.Mix in sour cream, vanilla, lemon juice, and salt. Add eggs one at a time on low, mixing just until combined. Do not overmix.
• Build the crumble: In a bowl, whisk flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork until coarse crumbs form.Stir in toasted pecans.
• Assemble: Pour the cheesecake batter over the crust. Drizzle 2–3 tablespoons caramel over the top and swirl gently with a knife. Sprinkle the pecan crumble evenly over the batter.
• Bake in a water bath: Place the pan in a larger roasting pan and pour hot water halfway up the sides.Bake 60–70 minutes, until the edges are set and the center wobbles slightly.
• Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove, run a thin knife around the edge, and cool to room temperature.
• Chill: Cover and refrigerate at least 6 hours, preferably overnight. Before serving, drizzle with more caramel and a pinch of flaky salt.

What Makes This Special

This cheesecake layers textures in the best way: crisp crust, velvety filling, and a crunchy pecan crumble on top. The caramel isn’t just a garnish—it seeps into the crumble and edges of the cake, giving every slice a buttery, toffee-like finish.

A touch of cinnamon and vanilla keeps it warm and cozy. It’s impressive to serve but surprisingly straightforward to make.

Ingredients

• Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon fine sea salt
• Cheesecake Filling:
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice (optional, for brightness)
  • 1/4 teaspoon fine sea salt
• Pecan Crumble Topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup chopped pecans, lightly toasted
• Caramel Sauce:
  • 1/2 cup jarred or homemade caramel sauce, plus more for serving
  • Pinch of flaky sea salt (optional)

Instructions

1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat the oven to 325°F (163°C).

   Wrap the outside of the pan with foil for a water bath.

2. Make the crust: Stir graham crumbs, sugar, salt, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes until set, then cool slightly.
3. Make the filling: Beat cream cheese and sugar on medium until smooth and fluffy, about 2 minutes.

   Mix in sour cream, vanilla, lemon juice, and salt. Add eggs one at a time on low, mixing just until combined. Do not overmix.

4. Build the crumble: In a bowl, whisk flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork until coarse crumbs form.

   Stir in toasted pecans.

5. Assemble: Pour the cheesecake batter over the crust. Drizzle 2–3 tablespoons caramel over the top and swirl gently with a knife. Sprinkle the pecan crumble evenly over the batter.
6. Bake in a water bath: Place the pan in a larger roasting pan and pour hot water halfway up the sides.

   Bake 60–70 minutes, until the edges are set and the center wobbles slightly.

7. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove, run a thin knife around the edge, and cool to room temperature.
8. Chill: Cover and refrigerate at least 6 hours, preferably overnight. Before serving, drizzle with more caramel and a pinch of flaky salt.

Keeping It Fresh

Refrigerate covered for up to 5 days.

For clean slices, chill well and use a hot, dry knife, wiping between cuts. To freeze, wrap slices individually in plastic and foil, then freeze up to 2 months. Thaw overnight in the fridge and add fresh caramel just before serving.

Health Benefits

• Pecans provide healthy fats, fiber, and minerals like magnesium and zinc.
• Dairy offers protein and calcium, supporting bones and satiety.
• Portion control matters with rich desserts—small slices are satisfying due to the mix of fat, protein, and crunch.
• Homemade caramel lets you control sweetness and add a pinch of salt for balance.

Common Mistakes to Avoid

• Overmixing the batter: Incorporates too much air and can cause cracks.

  Mix on low and stop when combined.

• Skipping the water bath: Leads to uneven baking and a dry texture. The steam helps keep it creamy.
• Adding warm toppings to a warm cake: Can collapse the structure. Cool fully before chilling.
• Cutting too soon: Without a long chill, slices won’t hold.

  Aim for overnight.

• Untoasted pecans: Toasting adds flavor and keeps the crumble from tasting flat.

Recipe Variations

• Maple Pecan: Replace 1/4 cup sugar in the filling with pure maple syrup. Add a dash of nutmeg.
• Chocolate Swirl: Melt 3 ounces dark chocolate and swirl into the batter before adding the crumble.
• Gluten-Free: Use gluten-free graham crumbs and a 1:1 gluten-free flour in the crumble.
• No-Bake Twist: Skip the water bath. Use a no-bake cheesecake base (cream cheese, whipped cream, sugar), chill to set, then add crumble toasted separately and finish with caramel.
• Bourbon Caramel: Stir 1–2 teaspoons bourbon into the caramel for a warm, boozy note.

FAQ

Do I have to use a water bath?

It’s strongly recommended for an even, creamy texture and minimal cracking.

If you skip it, place a pan of hot water on a lower rack to add moisture.

How do I know when it’s done?

The edges should look set, and the center should wobble like Jell-O when you gently shake the pan. It will finish setting as it cools.

Can I make it ahead?

Yes. Cheesecake tastes better the next day.

Bake the day before, chill overnight, and add caramel right before serving.

What caramel should I use?

Use a thick, pourable caramel. Store-bought works well, or make your own with sugar, butter, cream, and a pinch of salt.

Can I substitute the pecans?

Walnuts or almonds work, though pecans offer the best buttery crunch. For nut-free, use toasted oats and extra crumble.

Final Thoughts

Caramel Pecan Crumble Cheesecake is simple comfort dressed up for company.

It strikes a great balance between creamy, crunchy, and sweet-salty. Take your time with the chill, slice neatly, and finish with a glossy drizzle. It’s a crowd-pleaser you’ll want to bookmark for every celebration.