Butter Pecan Cheesecake

Butter Pecan Cheesecake is a rich, decadent dessert that brings together the nutty, caramelized flavor of buttered pecans with the creamy indulgence of classic cheesecake. With a crunchy pecan graham crust, silky-smooth filling, and buttery pecan topping, this cheesecake is the ultimate treat for special occasions or whenever you want to impress with a dessert that delivers on flavor and texture.

Why You’ll Love This Recipe

This cheesecake is a showstopper in both flavor and presentation. The buttery, toasted pecans add depth and crunch, while the velvety cheesecake filling melts in your mouth with every bite. It’s a perfect dessert for holidays, dinner parties, or any time you want to wow your guests. Despite its gourmet appeal, the recipe is surprisingly straightforward and beginner-friendly.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Chopped pecans
• Brown sugar
• Melted butter

For the cheesecake filling:

• Cream cheese (softened)
• Granulated sugar
• Brown sugar
• Eggs
• Sour cream
• Vanilla extract
• Heavy cream

For the butter pecan topping:

• Butter
• Brown sugar
• Heavy cream
• Chopped pecans
• Vanilla extract
• Pinch of salt

directions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. Make the crust: Mix graham cracker crumbs, chopped pecans, brown sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
3. Prepare the filling: Beat softened cream cheese until smooth. Add sugars and mix until combined. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla, and heavy cream until smooth and creamy.
4. Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles.
5. Bake for 55–65 minutes, or until the center is just set with a slight jiggle. Turn off the oven and crack the door. Let cheesecake cool in the oven for 1 hour.
6. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Make the topping: In a saucepan, melt butter and add brown sugar, heavy cream, and salt. Bring to a simmer, then stir in pecans and vanilla. Cook for a few minutes until thickened slightly. Cool to room temperature before spooning over chilled cheesecake.
8. Serve chilled and enjoy.

Servings and timing

Prep time: 25 minutes
Cook time: 1 hour
Chill time: 4+ hours
Total time: 5½–6 hours
Servings: 10–12 slices

Variations

• Shortbread crust: Swap graham crackers for crushed shortbread cookies for extra richness.
• Bourbon pecan: Add a tablespoon of bourbon to the topping for a Southern twist.
• Mini cheesecakes: Bake in a muffin tin for individual portions.
• Chocolate swirl: Swirl in melted chocolate for a mocha-pecan flavor combo.
• No-bake option: Use a no-bake cheesecake base and chill instead of baking.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days.

To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, in fact it’s best when made a day ahead to allow the flavors to develop and the texture to fully set.

Do I have to use a water bath?

It’s optional, but recommended to prevent cracking and ensure even baking. If skipping, place a pan of water on the rack below for added moisture.

Can I use store-bought crust?

You can, but homemade crust with pecans adds extra flavor and texture that complements the cheesecake perfectly.

What’s the best cream cheese to use?

Use full-fat, brick-style cream cheese for the best texture and flavor.

How do I know when the cheesecake is done?

It should have a slight jiggle in the center. It will continue to set as it cools.

Can I make this gluten-free?

Yes, use gluten-free graham crackers or almond flour for the crust.

Can I use pecan halves for the topping?

Yes, but chopping them makes the topping easier to slice and distribute.

Is it very sweet?

It’s rich and indulgent, but balanced with tangy cream cheese and slightly salty pecans.

Can I skip the sour cream?

Sour cream adds creaminess and tang. You can substitute with full-fat Greek yogurt if needed.

How do I prevent cracks?

Avoid overmixing the batter, use a water bath, and cool the cheesecake slowly by leaving it in the oven after baking.

Conclusion

Butter Pecan Cheesecake is a luxurious dessert that delivers buttery crunch, creamy filling, and rich caramel notes in every bite. Whether you’re baking for a holiday feast or simply want to treat yourself to something special, this cheesecake is sure to impress. With its perfect balance of textures and flavors, it’s a dessert you’ll come back to again and again.

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