Description
This decadent Butter Pecan Cheesecake combines a rich, creamy filling with a buttery pecan and graham cracker crust, perfectly toasted pecans folded into the batter, and topped with a luscious caramel drizzle. Ideal for festive gatherings or a special dessert craved by pecan lovers, this dessert offers a delightful balance of creamy texture and nutty crunch.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup sugar
- ½ cup butter, melted
Butter Pecan Topping and 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
- 1 cup chopped pecans
- 2 tbsp butter
- ½ cup chopped buttered pecans (for topping)
- Caramel drizzle or butter pecan sauce (for serving)
Instructions
- Prepare Buttered Pecans. Toast chopped pecans in butter over medium heat for 3–4 minutes until fragrant. Remove from heat and let cool completely before using.
- Make the Crust. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, finely chopped pecans, sugar, and melted butter. Press this mixture firmly onto the bottom of the pan to form the crust. Bake for 8–10 minutes, then allow it to cool completely.
- Prepare the Filling. Beat softened cream cheese with brown sugar until smooth and creamy. Add eggs one at a time, mixing just until combined after each addition to avoid overmixing. Stir in sour cream and vanilla extract, followed by folding in the cooled buttered pecans gently to incorporate.
- Bake the Cheesecake. Pour the filling over the cooled crust and bake at 325°F (163°C) for 55–65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool gradually. Then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve. Before serving, top the cheesecake with additional buttered pecans and drizzle with caramel or butter pecan sauce. Optionally, add whipped cream for extra richness. Slice and enjoy your creamy, nutty butter pecan cheesecake.
Notes
- Make sure the cream cheese is softened to prevent lumps in the filling.
- Gradual cooling inside the oven helps prevent cracks on the cheesecake surface.
- Use a springform pan for easy removal without damaging the cheesecake.
- Butter pecans can be toasted ahead of time and stored in an airtight container.
- For a richer caramel drizzle, consider making homemade caramel sauce with butter and brown sugar.
