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Butter Pecan Honey Caramel Cheesecake

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Butter Pecan Honey Caramel Cheesecake
1 9-inch cheesecake/12 servings Medium
Total: Active:
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Ingredients (14)

  • 4 Tbsp. butter, divided
  • 1 1/2 cups pecan halves, divided
  • 9 large honey graham crackers, finely crushed
  • 4 individual bars crunchy Oats and Honey flavored granola bars (such as Nature Valley brand)
  • 4 Tbsp. melted butter
  • 2 cans (13.4 oz. each) Dulce de Leche milk caramel (such as Nestle La Lechera brand)
  • 2 1/4 cups sour cream
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 3 large eggs
  • 1 Tbsp. vanilla
  • 1 1/2 pounds cream cheese, room temperature and cut into cubes
  • additional pecan halves and whipped cream for garnish, if desired

This recipe was inspired by my love for two ice cream flavors: Butter Pecan and Dulce de Leche. I also love cheesecake and I thought that combining these flavors into a cheesecake would give me the best of all worlds and a fantastic, unique and delicious dessert.


  1. 1Begin by buttering the pecans: In a nonstick skillet, melt 2 Tbsp. of the butter over medium heat. Add the chopped pecans and lightly toast for 3 – 5 minutes, stirring often. Remove nuts from pan and divide, finely chopping 1/2 cup and coarsely chopping the remaining 1 cup.
  2. 2Place the remaining 2 Tbsp. of butter into the skillet. Cook over medium heat for 1 minute or until lightly browned. Set aside. Preheat oven to 325 degrees F.
  3. 3In a medium bowl, combine the crushed graham crackers, crushed granola bars and the 1/2 cup of finely chopped buttered pecans. Stir in the melted butter until well combined. Reserve 2/3 cup of this mixture for topping and press the remaining mixture into the bottom of a 9-inch springform pan.
  4. 4Bake for 5 – 7 minutes, remove from oven and pour 1 can of the Dulce de leche milk caramel over the crust in a smooth layer. Press the remaining 1 cup of coarsely chopped buttered pecans into the caramel and set aside.
  5. 5In the bowl of a food processor, combine the sour cream, sugar, honey, eggs and vanilla and mix well. Add the cream cheese pieces and process until smooth. Pour the reserved browned butter through the feed tube of the processor and process until combined. Add 1/2 of the second can of Dulce de Leche milk caramel to the cheesecake batter and process until combined. Gently pour batter into the pan over the caramel and pecan layer.
  6. 6Top batter with reserved crumb crust mixture and bake in a water bath for 1 hour and 30 minutes, or until set and lightly browned around the edges. Remove from oven and cool completely, then refrigerate for at least 4 hours.
  7. 7Remove from pan and garnish with whipped cream, pecan halves and the remaining 1/2 can of Dulce de leche milk caramel, drizzled over the top in a criss-cross pattern. Keep refrigerated until served. Enjoy!
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