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Butter Pecan Cheesecake

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A rich and creamy butter pecan cheesecake with a buttery graham cracker crust and caramelized pecan topping, perfect for holidays or special occasions.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • For the Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup brown sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon butter extract (optional, for enhanced butter flavor)
  • 1 cup chopped toasted pecans
  • For the Topping:
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese and brown sugar until smooth and fluffy.
  4. Add eggs one at a time, beating well after each. Mix in sour cream, heavy cream, vanilla, and butter extract (if using).
  5. Fold in 1 cup of toasted pecans, then pour batter into the cooled crust.
  6. Place the springform pan in a large roasting pan. Fill with hot water halfway up the sides to create a water bath.
  7. Bake for 60–70 minutes, until edges are set and center is slightly jiggly. Turn off oven, crack door, and let sit for 1 hour.
  8. Remove and cool to room temperature, then refrigerate at least 4 hours or overnight.
  9. For the topping, heat butter in a small skillet. Add pecans, brown sugar, and salt. Stir over medium heat until sugar is melted and mixture is bubbly, about 3 minutes. Cool slightly and spoon over chilled cheesecake before serving.

Notes

  • Use room temperature ingredients to ensure a smooth batter.
  • Toasting the pecans enhances their flavor—do not skip this step.
  • Cheesecake can be made 1–2 days in advance and stored in the refrigerator.

Nutrition

Find it online: https://ukfinda.com/butter-pecan-cheesecake/