Description
This rich and creamy Butter Pecan Cheesecake combines a buttery graham cracker crust with a luscious cream cheese filling studded with toasted pecans, finished off with a decadent caramel drizzle. Perfectly baked to a smooth and velvety texture, this dessert is a crowd-pleaser ideal for celebrations or indulgent treats.
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 (optional)
- Caramel drizzle or butter pecan sauce
- Additional buttered pecans
- Whipped cream
Instructions
- Prepare Buttered Pecans: Toast the chopped pecans in butter over medium heat for 3–4 minutes until fragrant. Remove from heat and let cool completely. These buttered pecans will be used both inside the cheesecake filling and as a 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, finely chopped pecans, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes to set the crust, then allow it to cool completely.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating lightly after each addition just until combined to avoid overmixing. Stir in the sour cream and vanilla extract until fully incorporated. Finally, fold in the cooled buttered pecans gently to distribute evenly throughout the filling.
- Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust, spreading it evenly. Bake the cheesecake at 325°F (163°C) for 55–65 minutes, or until the center is mostly set but still has a slight jiggle. Once baking is complete, turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour to cool gradually and prevent cracking. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to set completely.
- Serve: Before serving, top the cheesecake with more buttered pecans, drizzle caramel sauce or butter pecan sauce over the top, and add whipped cream if desired. Slice and enjoy your rich buttery pecan cheesecake.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Do not overbeat the eggs into the cream cheese mixture to prevent cracking during baking.
- The gradual cooling in the oven helps avoid surface cracks on the cheesecake.
- Chilling the cheesecake overnight intensifies the flavors and improves texture.
- You can substitute regular sugar for brown sugar in the filling for a slightly different sweetness.
