Ingredients
Equipment
Method
Make the Crust
- Pulse crackers in a food processor until you have fine crumbs, or crush them in a ziplock bag using a rolling pin.
- Melt the butter and pour it over the cracker crumbs, stirring until the mixture forms a damp, sandy texture.
- Press the buttered crumbs firmly into the bottom and slightly up the sides of a 9-inch pie pan or springform pan to create a crust. Chill the crust in the refrigerator while you prepare the filling.
Prepare the Filling
- In a bowl, vigorously whisk the softened cream cheese and 1 cup caramel sauce until the mixture is completely smooth and free of lumps.
- Spread the cheesecake mixture evenly over the chilled crust. Cover tightly with plastic or beeswax wrap and refrigerate for at least 4 hours, or overnight if possible.
Add the Topping and Serve
- Right before serving, toss the toasted pecan halves with 1/4 cup caramel sauce in a small bowl until all the nuts are well coated.
- Arrange the caramel-coated pecans over the chilled cheesecake, then slice and serve.
Nutrition
Notes
The crust works with graham crackers, vanilla wafers, or gingersnaps—just use the same amount and method. Be sure the cream cheese is fully softened for the smoothest filling. The cheesecake must chill at least 4 hours, but overnight leads to the best texture. Add the caramel-coated pecans just before serving for maximum crunch; if added early, they may soften. Store leftovers covered in the fridge up to 4 days, or freeze without the topping for longer. For neat slices, clean the knife between cuts.