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Butter Pecan Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 89 reviews
  • Author: Kimberly
  • Prep Time: 4h 20m
  • Cook Time: 1h
  • Total Time: 5h 20m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This buttery, nutty Butter Pecan Cheesecake combines a rich cream cheese filling with toasted buttered pecans and a graham cracker crust. Enhanced with caramel drizzle, this decadent dessert is perfect for special occasions or any time you crave a creamy, crunchy treat.

Ingredients

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 (prepared as described)

Topping

  • ½ cup chopped buttered pecans
  • Caramel drizzle or butter pecan sauce
  • Optional: whipped cream

Instructions

  1. Prepare Buttered Pecans: Toast chopped pecans in butter over medium heat for 3–4 minutes until fragrant. Remove from heat and let cool completely.
  2. Make the Crust: Preheat 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 the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes. Remove from oven and allow the crust to cool completely.
  3. Prepare Filling: In a large mixing bowl, beat softened cream cheese with brown sugar until smooth and creamy. Add eggs one at a time, beating just until incorporated after each addition. Stir in sour cream and vanilla extract until well combined. Gently fold in the cooled buttered pecans. Pour the filling evenly over the cooled crust in the springform pan.
  4. Bake the Cheesecake: Bake at 325°F (163°C) for 55–65 minutes, until the cheesecake center is almost set but slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to cool gradually. Then transfer to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
  5. Serve: Before serving, top the cheesecake with additional buttered pecans and drizzle caramel sauce or butter pecan sauce over the top. Optionally, add whipped cream for extra richness. Slice and enjoy!

Notes

  • Ensure cream cheese is softened to room temperature to achieve a smooth filling.
  • Gradual cooling in the oven prevents cracking on the cheesecake surface.
  • Use a springform pan to easily release the cheesecake.
  • Butter pecans can be made ahead and stored in an airtight container for convenience.
  • Leftover cheesecake keeps well refrigerated for up to 5 days.

Find it online: https://slsrecipes.com/butter-pecan-cheesecake-recipe-2/