Description
This Butter Pecan Cheesecake is ultra-creamy, rich, and loaded with warm, toasty pecan flavor in every bite. With a buttery graham-pecan crust, smooth brown sugar cheesecake filling, and a luscious butter pecan topping, it’s a show-stopping dessert perfect for holidays or anytime you want something indulgent and unforgettable.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup brown sugar
- 6 tbsp melted butter
- For the Filling:
- 24 oz (3 blocks) cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ¾ cup sour cream
- 1 tbsp vanilla extract
- 1 tsp butter pecan extract (optional)
- For the Butter Pecan Topping:
- 4 tbsp unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- ¾ cup chopped pecans
- Pinch of salt
- 1 tsp vanilla extract
Instructions
-
Preheat & Prepare Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan lightly.
-
Make the Crust: Combine graham crumbs, pecans, brown sugar, and melted butter. Press into bottom and slightly up sides of pan. Bake for 10 minutes. Set aside.
-
Make the Filling: In a large bowl, beat cream cheese until smooth. Add both sugars and mix until light and fluffy.
-
Add eggs one at a time, mixing just until incorporated. Stir in sour cream, vanilla, and butter pecan extract.
-
Assemble & Bake: Pour filling over crust. Bake for 55–65 minutes, until edges are set and center is slightly jiggly.
-
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then cool at room temperature before refrigerating for at least 4 hours (or overnight).
-
Make the Topping: In a saucepan over medium heat, melt butter. Stir in brown sugar and cream. Bring to a gentle simmer.
-
Add chopped pecans and pinch of salt. Simmer until slightly thickened. Remove from heat and stir in vanilla. Let cool slightly.
-
Finish & Serve: Spoon topping over chilled cheesecake before serving.
Notes
- Make this a day ahead for best texture and flavor.
- Add a caramel swirl or use candied pecans in the filling for variation.
- Try maple syrup in the topping for a seasonal twist.
- Make it mini: bake in muffin tins with cupcake liners for individual servings.
