Description
Butter Pecan Cheesecake is a rich and creamy dessert featuring a buttery pecan crust, velvety cheesecake filling, and a luscious butter pecan topping. Perfect for holidays and special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted (for crust)
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (for topping)
- 1/2 cup brown sugar (for topping)
- 1/4 cup heavy cream
- 1 cup chopped pecans (for topping)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, chopped pecans, granulated sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- In a large bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well after each. Add sour cream, vanilla, and salt and mix until combined.
- Pour cheesecake filling over the crust. Bake for 55–65 minutes or until the center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour inside. Then refrigerate for at least 4 hours or overnight.
- For the topping, melt butter in a saucepan over medium heat. Stir in brown sugar and cook until dissolved. Add heavy cream and bring to a simmer, then stir in chopped pecans. Let cool slightly.
- Spoon butter pecan topping over the chilled cheesecake before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Chill the cheesecake fully before topping for best results.
- Top with whipped cream or extra pecans for garnish.