Caramel Cheesecake in a Pecan Crust

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“For the RSC Cooking Contest. When I saw the list of ingredients and focused on dessert it became pretty obvious to me that I'd be making a cheesecake. This one's delicious! I watched the amount of sugar I added and the caramels contributed the rest. I decided to use just pecans in the crust - no cookies, and I'm really pleased with the result. Creamy, not too dense, with a pleasant nutty crunch. I think you're all going to enjoy this.”

Ingredients Nutrition

  • Crust
  • 2 tablespoons butter, melted
  • 1 12 cups pecans, ground semi-coarse, to make a crumb crust
  • 14 cup sugar
  • 3 tablespoons flour
  • 14 teaspoon salt
  • Filling
  • 10 ounces ricotta cheese
  • 10 ounces cream cheese
  • 13 cup whipping cream
  • 1 teaspoon vanilla extract
  • 14 cup sugar
  • 3 tablespoons flour
  • 3 eggs
  • 25 caramel candies, cut into quarters (milk toffee)
  • caramel sauce (optional)
  • whipped cream (optional)


  1. Preheat oven to 350 degrees F.
  2. To make crust: Combine all crust ingredients in a small bowl and toss to distribute butter.
  3. Press on bottom and sides of a 9 inch springform pan, line outside of pan with foil and bake for 12 minutes.
  4. Remove but maintain oven temperature.
  5. For filling: Beat ricotta, whipping cream and cream cheese in mixer until well combined.
  6. Beat in vanilla extract, sugar and flour.
  7. At lowest setting, beat in eggs, one at a time.
  8. Stir in caramel candies and pour into springform pan.
  9. Bake for 45 minutes.
  10. Turn off oven and leave in for 1 more hour.
  11. Refrigerate overnight before serving.
  12. If you want it to be even more decadent, serve with Caramel Sauce and Whipped Cream.

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