Description
This rich and creamy Butter Pecan Cheesecake features a buttery graham cracker crust studded with toasted pecans, topped with a luscious cream cheese filling mixed with browned sugar and buttered pecans. Finished with a caramel drizzle and extra pecans, this classic dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup sugar
- ½ cup butter, melted
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 chopped pecans in butter over medium heat for 3 to 4 minutes until fragrant. Remove from heat and let cool completely before using in the filling and topping.
- Make the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, chopped pecans, sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 8 to 10 minutes, then remove and allow to cool completely.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy. Add eggs one at a time, beating just until combined after each addition to avoid overmixing. Stir in sour cream and vanilla extract until fully incorporated. Gently fold in the cooled buttered pecans to distribute evenly without deflating the batter. Pour the filling mixture over the cooled crust in the springform pan.
- Bake the Cheesecake: Bake the cheesecake at 325°F (163°C) for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to cool slowly and prevent cracking. After resting, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Before serving, top the cheesecake with the reserved ½ cup chopped buttered pecans and drizzle with caramel sauce or butter pecan sauce. Add whipped cream if desired for an extra creamy finish. Slice and enjoy your decadent Butter Pecan Cheesecake!
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbeat the eggs to prevent cracks in the cheesecake.
- Slow cooling in the oven helps to avoid cracking on the cheesecake surface.
- Use a water bath for baking if you want an even creamier texture (optional).
- Store leftovers covered in the refrigerator for up to 5 days.
