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Winter Spiced Pecan Caramel Cheesecake Recipe

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4.3 from 80 reviews

  • Author: Amina
  • Total Time: 33 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Winter Spiced Pecan Caramel Cheesecake is a delightful no-bake dessert combining a crunchy oat biscuit crust with a creamy spiced cream cheese filling, topped with caramelized pecans and drizzled with salted caramel sauce. Perfect for cozy winter gatherings, it features warm flavors of cinnamon, nutmeg, and ginger that complement the rich, velvety texture of the cheesecake.

Ingredients

Crust

  • 500 g (17.5 oz) oat biscuits/cookies (use gluten-free if needed, e.g., gluten-free Hobnobs)
  • 225 g (1 cup + 1 tsp) unsalted butter, melted

Caramelized Pecans

  • 120 g (1 cup + 1 tbsp) pecans, roughly chopped
  • 50 g (1/4 cup) golden caster sugar or superfine sugar
  • 1 tbsp unsalted butter

Cheesecake Filling

  • 240 ml (1 cup) double (heavy) cream
  • 480 g (2 cups + 2 tbsp) full-fat cream cheese
  • 115 g (1 cup) confectioner’s sugar (icing/powdered sugar)
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
  • ¾ tsp ground ginger
  • 1 1/4 tsp ground cinnamon

To Serve

  • 4 tbsp shop-bought salted caramel sauce

Instructions

  1. Prepare the crust: Place the oat biscuits into a food processor and pulse until finely crushed into crumbs. Alternatively, crush the biscuits in a sandwich bag using a rolling pin. Transfer the crumbs to a bowl and mix in the melted butter until fully combined.
  2. Form the crust base: Line the base of a 23 cm (9-inch) removable-bottom baking tin with baking parchment. Spoon the biscuit mixture into the tin and press firmly into the base and up the sides using a small measuring cup and teaspoon to flatten the crust rim. Refrigerate to firm up while preparing the filling.
  3. Make caramelized pecans: Line a tray or plate with non-stick baking parchment. In a frying pan over medium-high heat, melt the butter and sugar until almost melted. Add the pecans and stir continuously for 3-4 minutes until the sugar melts and coats the nuts. Transfer quickly to the prepared parchment and spread evenly with a spatula. Allow to cool for about 10 minutes until hardened, then roughly break apart.
  4. Prepare the cheesecake filling: In a large bowl, whisk the double cream until soft peaks form. Add cream cheese and whisk until smooth. Mix in confectioners’ sugar, vanilla extract, nutmeg, ground ginger, and cinnamon, whisking to combine evenly.
  5. Assemble the cheesecake: Remove the crust from the fridge. Pour the cheesecake filling on top and smooth with a spatula. Sprinkle the caramelized pecans evenly over the surface. Refrigerate for at least 30 minutes, or up to one day, to set.
  6. Serve: Carefully remove the cheesecake from the tin and peel off the base parchment. Place on a serving plate and drizzle with salted caramel sauce. Serve chilled.

Notes

  • Use gluten-free oat biscuits to make this recipe gluten-free.
  • You can prepare the cheesecake up to one day in advance to save time.
  • If preferred, make your own salted caramel sauce or use store-bought.
  • Let the caramelized pecans cool fully before breaking to ensure they harden properly.
  • This cheesecake is best served chilled for optimal flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western

Find it online: https://aminabakes.com/winter-spiced-pecan-caramel-cheesecake-recipe/