Description
This rich and creamy Butter Pecan Cheesecake features a buttery pecan crust and a luscious cream cheese filling studded with toasted buttered pecans. Topped with caramel drizzle and more buttered pecans, it’s a decadent dessert perfect for any special occasion or holiday gathering.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup sugar
- ½ cup butter, melted
Butter Pecan Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ¾ cup chopped buttered pecans (see below)
Buttered Pecans
- 1 cup chopped pecans
- 2 tbsp butter
Toppings
- ½ cup chopped buttered pecans
- Caramel drizzle or butter pecan sauce
- Whipped cream (optional)
Instructions
- Prepare Buttered Pecans: Toast the chopped pecans in butter over medium heat for 3–4 minutes until fragrant. Stir frequently to prevent burning. Remove from heat and let cool completely before using in the cheesecake filling and as toppings.
- Make the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking. In a bowl, combine the graham cracker crumbs, finely chopped pecans, sugar, and melted butter, mixing until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8–10 minutes until set and fragrant. Allow it to cool completely to ensure the crust stays crisp.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese with brown sugar using an electric mixer until the mixture is smooth and creamy. Add the eggs one at a time, beating just until each is incorporated to avoid overmixing. Then stir in the sour cream and vanilla extract until well combined. Gently fold in the cooled buttered pecans to evenly distribute them throughout the batter.
- Bake the Cheesecake: Pour the prepared filling over the cooled crust in the springform pan, smoothing the top. Bake in the preheated oven for 55–65 minutes until the center is almost set but still slightly jiggly. Once baked, turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to prevent cracking. After resting, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Serve: Before serving, top the cheesecake with the remaining ½ cup of chopped buttered pecans and drizzle with caramel or butter pecan sauce. Add whipped cream for extra indulgence if desired. Slice and enjoy your decadent butter pecan cheesecake!
Notes
- Ensure cream cheese is softened to room temperature to achieve a smooth filling with no lumps.
- Do not overbeat eggs to prevent cracks and ensure creamy texture.
- Letting the cheesecake rest in the turned-off oven helps prevent cracking on the surface.
- For best flavor, chill cheesecake overnight before serving.
- Use a springform pan for easy removal of cheesecake.
- Can be stored in the refrigerator for up to 4 days, or frozen for longer storage.
