Brown Sugar Cheesecake with Salted Caramel and Candied Nuts
About This Cheesecake
This brown sugar cheesecake is ultra-creamy, deeply flavorful, and topped with glossy homemade salted caramel plus crunchy candied Fisher® nuts. It’s a show-stopping dessert that feels bakery-quality but is surprisingly simple to make at home.
Why You’ll Love It
A richer, more luxurious flavor than traditional cheesecake
Crack-free, ultra-creamy texture (thanks to the water bath)
The salted caramel gives bakery-level touch
Crunchy candied nuts add the perfect finishing touch, texture, & flavor!
Great make-ahead dessert for holidays or special dinners
Ingredients You’ll Need
Graham cracker + pecan crust
Cream cheese, brown sugar, granulated sugar
Sour cream & heavy cream
Eggs and vanilla
Homemade salted caramel
Fisher® pecans and walnuts for candying
How to Make It
Start with the crust — graham crackers and finely ground pecans mixed with butter and baked briefly. The filling comes together by beating cream cheese with sugars, then adding sour cream, cream, and finally eggs on low speed for the smoothest texture. Bake it in a water bath until just set with a slight jiggle.
While it chills (overnight is best), make the salted caramel by melting sugar and whisking in butter, cream, vanilla, and flaky salt. Candy the nuts in a skillet until glossy and crisp. Once the cheesecake is cold, spread the caramel over the top and finish with the candied nuts.
Tips for Success
Room-temperature cream cheese = absolutely essential
Mix eggs and then add on low speed to avoid cracks
Don’t skip the water bath — it’s the whole secret
Cool slowly in the oven before chilling
Chill at least 6 hours for clean slices
A warm knife wiped between cuts makes every piece perfect
FAQ
Can I make this ahead?
Yes — it’s even better the next day.
Can I freeze it?
Freeze it without the caramel/nuts, then thaw and top before serving.
Can I swap the nuts?
Totally — all pecans, almonds, or hazelnuts work great.
Do I have to make homemade caramel?
No, but it tastes wayyy better and sets beautifully on the cheesecake.
What to Serve With
Fresh berries
Coffee or espresso
Vanilla ice cream
More Inspired Recipes
Brown Sugar Cheesecake with Salted Caramel and Candied Nuts
Ingredients
- 1 ½ cups graham cracker crumbs (about 12 sheets), finely ground in a food processor
- ¾ cup Fisher Pecan Halves, finely ground in a food processor
- ¼ cup granulated sugar
- ½ teaspoon salt
- 6 tablespoons salted butter, melted
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 cup sour cream
- ½ cup heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 cup granulated sugar
- 6 tablespoons salted butter, cut into cubes
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- ½ to ¾ teaspoon flaky sea salt, to taste
- 1 cup Fisher Pecan Halves
- 1 cup Fisher Walnut Halves & Pieces
- ½ cup granulated sugar
- 3 tablespoons water
- 1 tablespoon unsalted butter
- Pinch of flaky salt
Instructions
- Preheat oven to 325°F.
- In a medium bowl, mix graham cracker crumbs, pecans, sugar, and salt.
- Stir in melted butter until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan, packing it firmly with a glass or measuring cup.
- Bake for 8-10 minutes, then cool while preparing the filling.
- In a stand mixer or large bowl, combine the cream cheese, brown sugar, granulated sugar, vanilla, and salt. Beat on medium speed until smooth and creamy- about 2–3 minutes.
- Add the sour cream and heavy cream, mixing just until fully blended and silky.
- In a separate bowl, lightly whisk the eggs to break them up.
- Add the eggs to the cream cheese mixture, mixing on low speed until just incorporated- don’t over-mix.
- Pour the batter over the cooled crust and gently tap the pan on the counter to release any air bubbles.
- Wrap the springform pan tightly in two layers of heavy duty foil and place it inside a large roasting pan.
- Pour boiling water into the roasting pan until it reaches halfway up the sides.
- Bake at 325°F for 80+ minutes until the edges are set and the center still jiggles slightly like Jell-O.
- Turn off the oven, crack the door, and let it cool inside for 1 hour.
- Remove, and let cool fully at room temperature.
- Refrigerate for at least 6 hours or overnight.
- Add the sugar to a heavy saucepan over medium heat, stirring often.
- Carefully add the butter and cream at the same time, whisking until the mixture comes together into a smooth sauce.
- Let it bubble for 1–2 minutes to thicken slightly.
- Remove from heat and stir in vanilla and salt.
- Cool until the caramel is thick but still pourable- it will continue to thicken as it cools.
- In a nonstick skillet, combine sugar, water, and butter over medium heat.
- Stir until the sugar dissolves and the mixture turns clear.
- Add the pecans and walnuts and cook, stirring constantly, until the liquid thickens and coats the nuts- about 6–8 minutes.
- Sprinkle with a pinch of flaky salt and spread onto parchment paper to cool 10–15 minutes.
- Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate or cake stand.
- Spoon the cooled salted caramel over the top and use an offset cake spatula to spread it evenly to the edges, creating a smooth, glossy layer.
- Arrange the candied Fisher Pecans and Walnuts on top, slightly overlapping. Finish with a sprinkle of flaky sea salt.
- Chill briefly before slicing.
