Caramel Pecan Cheesecake (No Bake)

caramel pecan cheesecake with caramel drizzle on a wooden board.

Caramel Pecan Cheesecake (No Bake)

Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It's made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!

Course Dessert

Cuisine American

Prep Time 20

Chilling Time 4

Total Time 4 20

Servings

Calories 460kcal

Author Kylee Ayotte

Equipment

Ingredients

Crust

10 graham crackers
1/2 cup pecan halves
1 tablespoon brown sugar
6 tablespoons melted butter

Cheesecake Filling

24 ounces cream cheese 3 packages, room temp
3/4 cup white sugar
2 teaspoons ground cinnamon
3 tablespoons heavy whipping cream
8 ounces thawed whipped topping

Toppings

2 cups pecan halves toasted
1/4 cup caramel sauce

US Customary - Metric

Instructions

Get prepped

Grease the bottom of a 9-inch springform pan with shortening or butter and set aside.

Crust

Break apart the 10 graham crackers and place them in a food processor along with 1/2 cup pecan halves and 1 tablespoon brown sugar. Run the food processor at high speed until the graham crackers become fine crumbs.
Slowly pour in 6 tablespoons melted butter while the processor runs at low speed. Stir the crumb mixture with a small spoon to make sure the crumbs are evenly coated with butter.
Press the crumb mixture into the base of the springform pan firmly, then freeze for 20 minutes.

Cheesecake Filling

While the crust is freezing, combine 24 ounces cream cheese, 3/4 cup white sugar, 2 teaspoons ground cinnamon, and 3 tablespoons heavy whipping cream in a large mixing bowl, and use an electric hand mixer to beat the ingredients together until smooth.
Fold in 8 ounces thawed whipped topping, then spoon the cream cheese mixture into the springform pan. Spread it evenly over the crust with a spatula, and place it in the refrigerator for at least 4 hours.

Toppings

Take the cheesecake out of the refrigerator and carefully remove the springform pan ring. Transfer the cheesecake to a large plate or platter.
Place the 2 cups pecan halves on top of the cheesecake towards the center, then drizzle the 1/4 cup caramel sauce over the pecans. Serve chilled.

Notes

What to do with leftovers

Keep any leftover slices stored in the fridge for up to 4 days. Cover them in plastic wrap to avoid freezer burn. You can then transfer them to a zip-top bag.

Nutrition