Eggnog Caramel Pecan Cheesecake | Braum's

Eggnog Caramel Pecan Cheesecake


  • 1 ½ cups graham cracker crumbs (approx. 10 sheets of graham crackers)
  • 6 tablespoons Braum’s unsalted butter, melted *
  • ⅓ cup granulated sugar *
  • ¼ cup pecans, finely chopped *
  • 16 ounces cream cheese, softened to room temperature *
  • 1 tablespoon vanilla extract
  • 1 cup Braum’s Eggnog *
  • 4 eggs *
  • ⅓ cup All Purpose Flour *
  • ⅔ cup sugar
  • 1 cup Braum’s Caramel Sauce *
  • 1 cup whole pecans *


  1. Preheat oven to 325 degrees.
  2. Spray an 8 inch springform pan with nonstick cooking spray.
  3. In a medium sized bowl, mix together the graham cracker crumbs, butter, sugar and pecans.
  4. Mix until it is a sandy consistency.
  5. Then, press the crust into the bottom of the spring form pan and about 1 inch up the sides.
  6. Using a mixer beat together the cream cheese and sugar for two minutes, or until smooth.
  7. Add in the eggs and continue to beat for two minutes.
  8. Add in the vanilla extract, eggnog and flour.
  9. Beat for an additional two minutes.
  10. Pour the cream mixture into the springform pan.
  11. Bake in the oven for 50 minutes or until it no longer jiggles. Do not worry if it cracks, the caramel topping will cover it.
  12. Remove from the oven and allow it to cool completely.
  13. Cover and place in the refrigerator to chill for at least 12 hours.
  14. To make the caramel sauce: Simply mix together the caramel sauce and pecans and heat in the microwave for 1 minute. Allow the sauce to cool slightly and then pour over the cheesecake before serving.


* Denotes Items are Available in Braum’s Fresh Market