Description
This rich and creamy Butter Pecan Cheesecake combines a buttery graham cracker and pecan crust with a smooth cream cheese filling studded with toasted buttered pecans. Baked to perfection and topped with caramel drizzle and additional buttered pecans, this indulgent dessert is perfect for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup sugar
- ½ cup butter, melted
Buttered Pecans
- 1 cup chopped pecans
- 2 tbsp butter
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 (from the prepared buttered pecans)
Toppings (optional)
- ½ cup chopped buttered pecans
- Caramel drizzle or butter pecan sauce
- Whipped cream
Instructions
- Prepare Buttered Pecans: Toast chopped pecans in butter over medium heat for 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool completely to use in the filling and as toppings.
- Make the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, finely chopped pecans, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool completely.
- Prepare Filling: In a large bowl, beat 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 well combined. Gently fold in the cooled buttered pecans.
- Bake the Cheesecake: Pour the cream cheese filling evenly over the cooled crust. Bake in the preheated oven for 55–65 minutes, until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to rest inside for 1 hour to prevent cracking. After resting, chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to fully set.
- Serve: Before serving, top the cheesecake with additional buttered pecans, a drizzle of caramel or butter pecan sauce, and whipped cream if desired for an extra indulgent touch.
Notes
- Use a springform pan for easy cheesecake removal.
- Allow cream cheese to soften fully to avoid lumps in the filling.
- Do not overbeat the eggs to keep the cheesecake texture smooth and creamy.
- Cooling the crust before adding the filling prevents a soggy base.
- Slowly cooling the cheesecake in the oven helps prevent cracks on top.
- Chilling overnight improves flavor and texture.
- Butter pecans can be made ahead and stored in an airtight container.
