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The Boat Shed Kitchen

Caramel Pecan Cheesecake

This Caramel Pecan Cheesecake is a no-bake dream dessert that combines a nutty graham cracker–pecan crust, a cinnamon-kissed creamy filling, and a luscious topping of toasted pecans with caramel drizzle. It’s rich, silky, and perfect for holidays, family gatherings, or any time you crave indulgence.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 10
Calories: 480
Ingredients Method Notes

Ingredients
  

Crust
  • 10 graham crackers
  • ½ cup pecan halves
  • 1 tablespoon brown sugar
  • 6 tablespoons butter melted
Cheesecake Filling
  • 24 ounces cream cheese 3 packages, room temperature
  • ¾ cup granulated white sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons heavy whipping cream
  • 8 ounces whipped topping thawed
Toppings
  • 2 cups pecan halves toasted
  • ¼ cup caramel sauce

Method
 

  1. Grease the bottom of a 9-inch springform pan with butter or shortening.
  2. Pulse graham crackers, pecans, and brown sugar in a food processor until crumbs form.
  3. Slowly add melted butter until combined. Press into pan and freeze for 20 minutes.
  4. In a mixing bowl, beat cream cheese, sugar, cinnamon, and heavy cream until smooth.
  5. Fold in whipped topping and spread filling evenly over crust. Refrigerate for at least 4 hours.
  6. Remove cheesecake from pan, top with pecans, and drizzle with caramel sauce. Serve chilled.
  7. See full steps with tips & photos → https://theboatshedcafe.com/caramel-pecan-cheesecake/

Notes

  • Toast the pecans for deeper flavor and crunch.
  • Chill the cheesecake overnight for easier slicing.
  • Use homemade or store-bought caramel sauce—both work beautifully.