Decadent Apple Cider Caramel Pecan Cheesecake: A Fall Favorite
Indulge in the rich, creamy, and tangy goodness of a classic New York-style cheesecake, elevated with a unique fall twist. This Caramel Pecan Cheesecake boasts a robust graham cracker pecan crust, a velvety smooth cheesecake filling, and is crowned with a luscious, homemade fresh apple cider caramel pecan sauce. Designed to deliver exceptional flavor without the hassle of a full water bath, this cheesecake is the ultimate dessert for autumn gatherings, Thanksgiving feasts, or any occasion that calls for a truly show-stopping treat.
As the leaves turn golden and the air grows crisp, this caramel pecan cheesecake emerges as the quintessential embodiment of fall flavors. Its dense, velvety texture and bright, spiced apple cider caramel transform a traditional New York-style cheesecake into an autumnal masterpiece, making it an indispensable addition to any Thanksgiving dessert table or holiday celebration.
If you’re craving more delightful fall-inspired or caramel-infused treats, be sure to explore these complementary recipes: Salted Caramel Cookie Bars with Shortbread, the comforting Apple Crumble Cheesecake, refreshing Spiced Apple Cider Slushies (alcoholic or non-alcoholic options available), and the heartwarming Apple Butter Pie with Cinnamon Whipped Cream.
Why You’ll Fall in Love with This Cheesecake Recipe
This Caramel Pecan Cheesecake isn’t just another dessert; it’s an experience designed to captivate your taste buds and earn you rave reviews. Here’s why this recipe will quickly become a cherished favorite:
Exquisite Apple Cider Caramel: The star of this cheesecake is undoubtedly the homemade apple cider caramel. Unlike traditional caramel sauces, this version incorporates reduced apple cider, infusing it with a bright, tangy apple flavor and a subtle spice that beautifully cuts through the richness of the cheesecake. This unique caramel adds a layer of sophisticated flavor, perfectly complementing the toasted pecans and creating an unforgettable taste sensation that is distinctly autumnal.
Authentic New York Style Cheesecake Perfection: If you appreciate a truly classic cheesecake, this recipe delivers. It embodies the signature characteristics of a New York-style cheesecake: exceptionally dense, luxuriously creamy, and wonderfully tangy. The full-fat cream cheese and sour cream contribute to its signature richness and slight acidity, striking a perfect balance that cheesecake connoisseurs adore. Paired with the buttery graham cracker pecan crumb crust, every bite offers that familiar, comforting taste you crave.
A Symphony of Textures: Prepare for a delightful textural journey with every forkful. The base features a crispy, buttery graham cracker crust studded with crunchy pecans, offering a satisfying contrast to the smooth, almost custardy cheesecake filling. Layered on top is the gooey, decadent apple cider caramel, which, when slightly warm, adds a luscious stickiness. Finally, scattered toasted pecan chunks provide an extra layer of crunch, ensuring a dynamic and enjoyable eating experience from start to finish.
Essential Ingredients for Your Caramel Pecan Cheesecake
Crafting this exceptional cheesecake begins with selecting high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is vital:
- Apple Cider: This is the secret ingredient for our unique caramel. Look for pure, unfiltered apple cider with a robust, natural apple flavor, ideally from a local orchard. Reducing it intensifies its taste, forming the tangy, sweet base for your caramel sauce.
- Graham Crackers: The foundation of our crust. Using a sturdy brand like Nabisco ensures your crust holds together beautifully, providing the perfect counterpoint to the creamy filling.
- Pecans: Featured in both the crust and the caramel topping, pecans add a delightful nutty flavor and crunch. Pecan halves are versatile; you can chop them finely for the crust and keep them slightly larger for a more pronounced texture in the caramel sauce.
- Unsalted Butter: Essential for binding the graham cracker crust and creating the rich, smooth consistency of the caramel. Ensure it’s melted for the crust and at room temperature for the caramel to blend smoothly.
- Cream Cheese: The heart of any New York-style cheesecake. You’ll need four blocks of full-fat cream cheese. Philadelphia brand is highly recommended for its consistently smooth texture and signature tangy flavor, which is crucial for an authentic cheesecake experience. Make sure it’s completely at room temperature to prevent lumps.
- Sour Cream: Another key ingredient for achieving the classic dense, creamy texture and adding a delightful tang to the cheesecake batter. Like the cream cheese, it must be full-fat and brought to a complete room temperature before mixing.
- Eggs: Act as a binder and contribute to the cheesecake’s structure and richness. Use large, room temperature eggs, and whisk them lightly before adding to the batter to ensure even incorporation and prevent overmixing.
- Cornstarch: A vital stabilizer that helps the cheesecake set beautifully, preventing cracking and ensuring a perfectly smooth, firm texture.
- Sugars: Granulated sugar is used for the cheesecake batter, providing sweetness without altering texture. Brown sugar is incorporated into the caramel, adding depth of flavor and a rich, molasses-like sweetness that complements the apple cider beautifully.
- Heavy Whipping Cream: Indispensable for creating a truly rich and velvety caramel sauce. Do not substitute this with lighter creams, as the fat content is crucial for the caramel’s texture and consistency.
- Kosher Salt & Flaky Sea Salt: A touch of kosher salt in the crust balances the sweetness. Flaky sea salt in the caramel enhances all the flavors, adding a gourmet touch and a subtle pop of salinity.
- Ground Cinnamon: A warm, aromatic spice that beautifully enhances the apple cider caramel, deepening its fall flavor profile.
Refer to the recipe card below for the precise quantities and detailed measurements of each ingredient.
Customizing Your Cheesecake: Substitutions and Variations
While this recipe is perfected for its rich fall flavors, don’t hesitate to personalize it! Here are some creative substitutions and variations to make this caramel pecan cheesecake truly your own:
- Sour Cream Alternative: For a slightly different tang and texture, or if sour cream isn’t available, you can use whole milk plain Greek yogurt in place of sour cream. Ensure it’s at room temperature for the best results, as cold yogurt can cause lumps in the batter.
- Pecan Texture Adjustment: If you prefer smaller, more uniform pieces of pecan throughout your caramel sauce, simply chop the pecans more finely. This creates a smoother caramel with a subtle pecan crunch, whereas larger pieces offer a more pronounced nutty bite.
- Nut Alternatives: While pecans are classic for this recipe, feel free to experiment with other nuts. Chopped walnuts or almonds can be excellent substitutes, each offering a distinct flavor profile that pairs wonderfully with caramel and cheesecake. Toast them before adding for enhanced flavor.
- Classic Caramel Option: If you prefer a simpler, non-apple-flavored caramel, you can make a normal caramel sauce. Just ensure it’s a rich, buttery caramel that will complement the dense cheesecake and toasted pecans. You could even add a splash of bourbon or rum for an adult twist!
- Spice Variations: Enhance the cheesecake batter itself with a touch of fall spices. A pinch of ground nutmeg or a small amount of pumpkin pie spice blend can be added along with the cornstarch and sugar for an even deeper seasonal flavor.
- Chocolate Drizzle: For chocolate lovers, a delicate drizzle of melted dark or milk chocolate over the caramel pecan topping would add another layer of indulgence.
Step-by-Step Guide: How to Make This Decadent Cheesecake
Crafting this caramel pecan cheesecake is a rewarding process, and thoughtful timing is key to its success. Here are some essential timing tips to help you organize your baking and ensure a perfect outcome.
Timing Tip #1: To achieve the smoothest cheesecake batter and prevent cracks, it’s crucial for your cream cheese, eggs, and sour cream to be at a very warm room temperature. I recommend taking them out of the fridge first thing in the morning. Plan to bake the cheesecake in the late afternoon or evening, after you’ve had dinner (to free up the oven!). Once baked, it requires an overnight chill in the fridge to set completely, so factor in this setting time before serving.
Timing Tip #2: The apple cider reduction takes about an hour to thicken into a sticky syrup. This can be done earlier in the day when you’re preparing your cheesecake ingredients. Once reduced, transfer it to a heatproof bowl and refrigerate it. Having the apple cider reduction ready in advance means you can quickly whip up the caramel sauce about an hour before you plan to serve the cheesecake, ensuring it’s fresh and perfectly pourable.
Crafting the Perfect Graham Cracker Pecan Crust
The foundation of any great cheesecake is a sturdy, flavorful crust. This graham cracker pecan crust provides the perfect buttery, nutty base that holds up beautifully to the rich filling and creamy caramel.
Step One: In a food processor, combine the graham crackers, pecans, granulated sugar, and kosher salt. Pulse until the mixture is fine and resembles sandy crumbs. This ensures a uniform texture for your crust.
Step Two: Transfer the finely ground mixture to a bowl and pour in the melted unsalted butter. Mix thoroughly until all the crumbs are completely moistened and hold together when pressed. Then, transfer the mixture to your prepared 9-inch springform pan. Use the bottom of a measuring cup or your hands to firmly press the crumbs evenly into the bottom and about ¾ of the way up the sides of the pan. Bake the crust for 10 minutes, then let it cool completely on a wire rack while you prepare the cheesecake batter.
Preparing the Velvety New York Cheesecake Batter
Achieving a smooth, crack-free New York-style cheesecake requires careful mixing and attention to detail. Follow these steps to create a wonderfully rich and creamy batter.
Step One: In the bowl of a stand mixer fitted with the paddle attachment, add the very soft, room temperature cream cheese, cornstarch, and granulated sugar. Beat on low speed until the mixture is completely smooth and free of any lumps. Stop the mixer frequently to scrape down the sides of the bowl and the paddle, ensuring everything is thoroughly combined.
Step Two: In a separate small bowl, lightly whisk the room temperature eggs with the vanilla extract until just broken down. With the mixer still running on low speed, slowly drizzle in the egg mixture in about four additions. Mix only until each batch is just combined before adding the next. This gentle incorporation prevents excess air from entering the batter, which can lead to cracks.
Hot Tip! Resist the temptation to crank up the speed of your mixer! Keep it on the lowest setting and mix slowly. This crucial step prevents the incorporation of too much air into your batter, which is a primary culprit for cheesecake cracking during baking and cooling. Patience here pays off in a perfectly smooth, unblemished surface.
Step Three: After the eggs are incorporated, scrape down the sides of the bowl one more time. Add the room temperature full-fat sour cream and mix on low speed until it’s just incorporated. Then, use a rubber spatula to gently fold the batter a few times by hand. This final manual mixing step helps to eliminate any lingering air bubbles that might have formed. Lightly tap the bowl on the counter a few times to release any trapped air, then let the batter rest for about 5 minutes.
Step Four: Pour the prepared cheesecake batter into your cooled graham cracker pecan crust. Use your spatula to gently spread the batter evenly to the edges, creating a smooth surface. Place the springform pan on the middle rack of your preheated oven, ensuring the large casserole dish filled with boiling water is on the bottom rack. Bake according to the detailed recipe instructions provided in the recipe card below.
Hot Tip! To create a humid environment that helps prevent cheesecake cracking without submerging your pan, place an empty large casserole dish on the very bottom rack of your oven before preheating. As you prepare the cheesecake batter, boil a kettle of water. Just before the cheesecake goes into the oven, carefully pour the boiling water into the hot casserole dish. This creates a “steam bath” effect that provides gentle, even baking.
The Irresistible Apple Cider Caramel Pecan Sauce
This vibrant, tangy, and sweet caramel sauce is what truly sets this cheesecake apart. The apple cider reduction creates a complex flavor profile that perfectly complements the creamy cheesecake.
Step One: Pour the pure apple cider into a large, heavy-bottomed pot. Bring it to a boil, then reduce the heat to a simmer. Allow the cider to reduce down significantly – by more than three-quarters of its original volume – until it transforms into a thick, sticky syrup. This process can take approximately one hour. Once reduced, transfer the apple cider syrup to a heatproof bowl and refrigerate until thoroughly chilled and ready to use in the caramel.
Step Two: While your apple cider is reducing, lightly toast the pecan halves or pieces in a dry skillet over medium heat. Stir them frequently until they become fragrant and slightly darker in color. Immediately transfer them to a plate to cool. Once the apple cider reduction is chilled and ready, measure out ½ cup (or 150g) of the concentrated syrup into a clean, medium saucepan. Heat it over medium heat until it starts to bubble and reaches a syrupy consistency. Then, add the granulated sugar, light brown sugar, room temperature unsalted butter (cut into tablespoons), and heavy whipping cream to the saucepan.
Step Three: Stir the caramel mixture continuously over medium heat, allowing all the ingredients to melt and fully combine. Continue to stir occasionally as it heats up, ensuring no sugar crystals form on the sides of the pan. The mixture should become smooth and homogenous.
Step Four: Bring the caramel mixture to a gentle boil. Continue to cook, stirring frequently, until the caramel reaches 230°F (110°C) on a candy thermometer. This temperature ensures a thick yet pourable consistency. Once the desired temperature is reached, remove the saucepan from the heat immediately. Stir in the flaky sea salt and ground cinnamon until well combined. The salt helps to balance the sweetness and deepen the flavor, while cinnamon adds a warm, inviting spice.
Step Five: Add the previously toasted pecans to the caramel sauce and stir them in until they are evenly coated. Transfer the caramel pecan sauce to a heatproof bowl. Stir occasionally as it cools slightly; this helps release some of the heat and prevents a skin from forming, ensuring a beautifully smooth consistency when ready to serve.
Step Six: When you’re ready to serve, remove the chilled cheesecake from the springform pan and carefully peel away the parchment paper lining the sides. Slice the cheesecake using a warm, clean knife (wiped between each cut). Just before serving each slice, generously spoon the warm apple cider caramel pecan sauce over the top. This ensures the caramel is perfectly gooey and delicious. Enjoy!
Expert Tips for a Flawless Cheesecake
Achieving a perfect cheesecake can feel daunting, but with these expert tips, you’ll master this recipe in no time. Follow these guidelines for a smooth, crack-free, and incredibly delicious dessert:
- Ensure Warm Room Temperature Ingredients: This is arguably the most critical tip. Your cream cheese, eggs, and sour cream must be at a very warm room temperature (almost soft to the touch) before you begin making the cheesecake batter. Cold ingredients will not emulsify properly, leading to a lumpy batter and a less smooth final texture, which can also contribute to cracking.
- Proper Pan Preparation is Key: For easy release and to prevent sticking, thoroughly spray the bottom and sides of your springform pan with nonstick cooking spray. Then, line both the bottom and sides with parchment paper. For the sides, cut strips that extend slightly above the rim of the pan. This not only aids in removal but also helps prevent the cheesecake from browning too much on the edges.
- Mix Low and Slow: When preparing the cheesecake batter, always keep your mixer speed on low. Aggressive, high-speed mixing incorporates too much air into the batter, and as this air escapes during baking, it can cause unsightly cracks on the surface of your cheesecake. Be diligent about stopping frequently to scrape down the sides of the bowl and the paddle attachment, ensuring everything is evenly mixed without over-aerating.
- Cool Slowly and Gradually: Rapid changes in temperature are a common cause of cheesecake cracks. To prevent this, allow your cheesecake to cool slowly. After baking, turn off the oven and crack the door open slightly, leaving the cheesecake inside for about an hour. Then, remove it to cool completely at room temperature before transferring it to the refrigerator. This gradual cooling process allows the cheesecake to gently settle and firm up without drastic contraction.
- Add Caramel Just Before Serving: The apple cider pecan caramel sauce is best when warm and slightly gooey. If you add the caramel to a cold, chilled cheesecake and then refrigerate it, the caramel will harden and become firm. For the ideal experience, store the caramel separately and gently reheat it to a pourable consistency just before spooning it over individual slices.
- Clean Knife for Clean Slices: To achieve beautifully clean cuts and prevent the cheesecake from sticking to your knife and tearing, wipe your knife off with a warm, damp cloth and dry it between each slice. This simple step ensures every piece looks as perfect as it tastes.
Caramel Pecan Cheesecake: Your Top Questions Answered
New York Style cheesecake is renowned for its exceptional richness and density, standing apart from lighter, fluffier cheesecake varieties. This distinct texture is achieved through the generous use of full-fat cream cheese, along with extra eggs and sour cream. The higher fat content contributes to its velvety mouthfeel, while the sour cream not only enhances the density but also provides that signature tangy flavor that defines a true New York-style cheesecake. It’s a dessert that truly satisfies with its indulgent body and bright finish.
Lumpy cheesecake batter is almost always a result of dairy ingredients (cream cheese, sour cream, and sometimes eggs) that are too cold when mixed. Cream cheese, in particular, needs to be thoroughly softened to room temperature – or even slightly warmer – to blend smoothly with sugar and other ingredients. When cold, it resists mixing, forming stubborn lumps that will persist in the final baked product. Ensuring all dairy components are at the proper temperature is crucial for a perfectly smooth, silky batter.
Cheesecake cracking can be attributed to several factors, often related to temperature control and mixing technique. Common causes include: not using a water bath (or a steam bath method as in this recipe) to provide gentle, even heat; overmixing the batter at high speeds, which incorporates too much air; overbaking, causing the cheesecake to dry out and pull away from the pan; and sudden temperature changes, such as moving a hot cheesecake directly to a cold environment. Using an oven thermometer to ensure accurate oven temperature is vital. This recipe’s steps are designed to minimize cracking, but even if a small crack appears, the delicious apple cider caramel sauce will beautifully conceal it!
A water bath, or “bain-marie,” is a culinary technique where a dish (like cheesecake, custards, or crème brûlée) is baked in a larger pan that is partially filled with hot water. This creates a moist, humid, and gently heated environment, which is ideal for delicate baked goods. For cheesecakes, a traditional water bath requires wrapping the springform pan securely in foil to prevent water from seeping in, which can be cumbersome. The benefit of this specific recipe is that it achieves a similar effect by simply placing a large casserole dish filled with boiling water on the bottom rack of the oven, creating a gentle steam bath without the need to wrap your cheesecake pan, making the process much simpler while still preventing cracks and ensuring a creamy texture.
Storage and Freezing Instructions
To enjoy your Caramel Pecan Cheesecake for days to come, proper storage is key:
- Refrigeration: Store the cheesecake in the refrigerator, uncovered, for up to one week. It’s crucial to leave it uncovered initially to prevent condensation from forming on the surface, which can make it sticky.
- Caramel Storage: The apple cider pecan caramel sauce should be stored separately in an airtight container in the fridge. If the caramel is poured onto the cold cheesecake and then refrigerated, it will firm up considerably. To reheat, gently warm the caramel in 30-second increments in the microwave, stirring well after each interval, until it returns to a smooth, pourable consistency.
- Freezing Whole Cheesecake: For longer storage, you can freeze the entire cheesecake. Once completely chilled and firm, remove it from the springform pan. Wrap the cheesecake tightly in several layers of plastic wrap, ensuring no part is exposed to air. Then, wrap it again in a layer of heavy-duty aluminum foil. Label and freeze for up to 3 months.
- Freezing Individual Slices: For convenient portions, slice the cheesecake before freezing. Place individual slices on a parchment-lined baking sheet and freeze until firm (about 1-2 hours). Once firm, wrap each slice tightly in plastic wrap and then in aluminum foil. Store in an airtight container or freezer bag for up to 3 months.
- Thawing: To thaw a frozen cheesecake (whole or slices), remove it from the freezer and unwrap it completely. Place it uncovered in the refrigerator for about 4-6 hours (for slices) or overnight (for a whole cheesecake) until fully thawed.
More Cheesecake Recipes You’ll Love
- Apple Crumble Cheesecake
- Chocolate Marble Cheesecake
- Mini Biscoff Cheesecake
- No Bake Baileys Irish Cream Cheesecake
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ★ below!
📖 Recipe: Apple Cider Caramel Pecan Cheesecake
Caramel Pecan Cheesecake
Callan Wenner
Dense, creamy, tangy, New York-style caramel pecan cheesecake has a graham cracker pecan base and gets topped with a fresh apple cider caramel pecan sauce. This caramel cheesecake doesn’t require a full water bath and is the perfect cheesecake recipe to serve in the fall or during Thanksgiving.
Pin Recipe
Equipment
- Food processor or large blender
- Parchment paper
- 9-inch springform pan
- Stand mixer with paddle attachment, or handheld mixer
- Candy thermometer or digital thermometer
- Large casserole dish
Ingredients
Crust
- 2 cups ground graham crackers
- ¼ cup granulated sugar
- ½ cup pecan halves
- ¼ teaspoon kosher salt
- ½ cup unsalted butter (melted)
Cheesecake
- 32 oz full-fat cream cheese (room temperature)
- 1â…“ cups granulated sugar
- ¼ cup cornstarch
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream (room temperature)
Apple Cider Pecan Caramel
- 4 cups pure apple cider
- 1 cup pecan halves or pieces
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup unsalted butter (room temperature & cut into tablespoons)
- â…“ cup heavy whipping cream
- 2 teaspoons flaky sea salt
- ½ teaspoon ground cinnamon
Instructions
Preheat the oven to 350℉/177℃.
Prepare a 9-inch springform pan by lightly spraying the sides with nonstick cooking spray and then lining the sides with strips of parchment paper. Ensure the parchment paper extends slightly above the lip of the pan for easy handling.
In a food processor, combine the graham crackers, sugar, pecans, and salt. Pulse until the mixture is finely ground and resembles sand. Add the melted butter and pulse again until all the crumbs are completely moistened.
Add the moistened crumbs to the springform pan. Use a measuring cup or your hands to firmly press the crumbs into the bottom and approximately three-quarters of the way up the sides of the pan. Ensure it’s completely compacted.
Bake the crust for 10 minutes. Once baked, transfer it to a wire rack to cool completely while you prepare the cheesecake batter.
Reduce the oven temperature to 300℉/149℃. Place an empty large casserole dish on the bottom rack of the oven. Boil a pot of water on the stovetop, and once boiling, carefully pour it into the casserole dish in the oven to create a steam bath.
Cheesecake
Add the softened room temperature cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until it is smooth and creamy. Stop to scrape down the sides of the bowl and the paddle as needed.
In a small bowl, whisk together the granulated sugar and cornstarch. Gradually add this sugar-cornstarch mixture to the cream cheese in the stand mixer, mixing on low speed until fully combined. Scrape down the sides again.
Crack the large eggs into a separate bowl and whisk them gently to break them down. Add the vanilla extract to the whisked eggs. With the mixer running on low speed, slowly drizzle the egg mixture into the cheesecake batter in four additions, allowing each batch to be just incorporated before adding the next. This gentle approach prevents overmixing and air incorporation.
Scrape down the sides of the bowl one more time. Add the room temperature full-fat sour cream and mix on low speed until just incorporated. Finish by using a rubber spatula to fold the batter by hand a few times, further removing any air bubbles. Gently tap the bowl on the counter a few times, then let the batter sit for about 5 minutes.
Pour the cheesecake batter into the cooled crust. Use your spatula to smooth the top and ensure it reaches all the edges of the pan. Place the cheesecake on the center rack of the oven, above the casserole dish with boiling water. Bake for 1 hour 45 minutes.
After baking, turn off the oven and prop the oven door open slightly, allowing the cheesecake to cool slowly inside for 1 hour. Then, remove the cheesecake from the oven and transfer it to the counter to cool completely at room temperature for another 30 minutes. Finally, transfer the cheesecake to the fridge (uncovered) and chill for at least 8 hours, or preferably overnight, to allow it to fully set.
Apple Cider Pecan Caramel
*Note: Reduce the apple cider on the same day you make the cheesecake, but prepare the caramel sauce approximately one hour before you plan to serve the cheesecake for best results.
Pour the pure apple cider into a large pot. Bring to a boil and then reduce to a simmer, allowing the cider to reduce down by more than three-quarters of its volume until it becomes a sticky, concentrated syrup (this will take about one hour). Transfer the reduced apple cider to a heatproof bowl and refrigerate until thoroughly chilled.
While the apple cider reduces, toast the pecan halves or pieces in a dry skillet over medium heat, stirring frequently, until they are fragrant and slightly darker in color. Transfer to a plate to cool completely.
Measure out ½ cup (150g) of the chilled apple cider reduction and add it to a medium saucepan. Heat over medium heat until it becomes syrupy and begins to bubble.
Add the granulated sugar, light brown sugar, room temperature unsalted butter (cut into tablespoons), and heavy whipping cream to the saucepan. Stir occasionally until the mixture comes to a gentle boil and reaches 230℉ (110℃) on a candy thermometer.
Remove the caramel from the heat. Stir in the flaky sea salt and ground cinnamon until well combined. Then, stir in the toasted pecans. Transfer the caramel pecan sauce to a heatproof bowl and continue stirring occasionally as it cools slightly, allowing it to thicken to a pourable consistency.
When ready to serve, carefully remove the chilled cheesecake from the springform pan and discard the parchment paper lining. Slice the cheesecake using a warm, clean knife. Spoon the warm apple cider caramel pecan sauce generously over individual slices before serving. Enjoy this delightful fall dessert!
Notes
Store the cheesecake uncovered in the fridge for one week.
Tips:
- Be sure the cream cheese, sour cream, and eggs are at a very warm room temperature before beginning to prevent lumps and cracks.
- Keep the mixer speed on low while making the cheesecake batter, scraping down the sides often. High speed can incorporate too much air, causing the cheesecake to crack.
- Add the caramel sauce only right before you’re ready to serve individual slices. If added to the entire cold cheesecake and refrigerated, the caramel will harden and lose its luscious texture.
- Wipe the knife off with a warm, damp cloth between each cut to ensure clean, smooth slices and prevent the cheesecake from sticking or tearing.
Nutritional Information
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Calories: 733 kcal
Carbohydrates: 93g
Protein: 17g
Fat: 34g
Saturated Fat: 15g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 12g
Trans Fat: 1g
Cholesterol: 123mg
Sodium: 729mg
Potassium: 525mg
Fiber: 2g
Sugar: 76g
Vitamin A: 817IU
Vitamin C: 2mg
Calcium: 346mg
Iron: 2mg
Tried this recipe? Let us know how it was!