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Caramel Pecan Crumble Cheesecake - Creamy, Crunchy, and Comforting

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  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.