Caramel Pecan Cheesecake (No Bake)
User Reviews
5.0
3 reviews
Excellent
Caramel Pecan Cheesecake (No Bake)
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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!
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Ingredients
Crust
- 10 Graham crackers
- 1/2 cup pecan halves
- 1 tablespoon brown sugar
- 6 tablespoons butter melted
Cheesecake Filling
- 24 ounces cream cheese 3 packages, room temp
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons heavy whipping cream
- 8 ounces whipped topping thawed
Toppings
- 2 cups pecan halves toasted
- 1/4 cup Caramel sauce
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Instructions
Get prepped
- Grease the bottom of a 9-inch springform pan with shortening or butter and set aside.
Crust
- Break apart the graham crackers and place them in a food processor along with the pecans and brown sugar. Run the food processor at high speed until the graham crackers become fine crumbs.
- Slowly pour in the 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 the cream cheese, sugar, cinnamon, and heavy whipping cream in a large mixing bowl, and use an electric hand mixer to beat the ingredients together until smooth.
- Fold in the 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 pecan halves on top of the cheesecake towards the center, then drizzle the caramel sauce over the pecans. Serve chilled.
Equipments used:
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 Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
53mg
(18%)
Sodium
357mg
(15%)
Potassium
277mg
(8%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
593IU
(12%)
Vitamin C
0.3mg
(0%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 357mg | 15% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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