Butter Pecan Cheesecake

Indulging in a slice of Butter Pecan Cheesecake is like savoring the perfect blend of creamy richness and nutty sweetness. This dessert combines a buttery graham cracker crust with a luscious cream cheese filling, all studded with toasted buttered pecans. It’s a delightful treat that’s sure to impress at any gathering.

Why I Love This Recipe

I find this Butter Pecan Cheesecake irresistible because it harmoniously blends textures and flavors. The crunch of toasted pecans complements the smooth, creamy filling, while the caramel drizzle adds a touch of decadence. It’s a dessert that feels both comforting and luxurious, making it perfect for special occasions or simply when I want to treat myself.

Ingredients

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

Crust:

1 ½ cups graham cracker crumbs

½ cup finely chopped pecans

¼ cup sugar

½ cup butter, melted

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 (see below)

Buttered Pecans:

1 cup chopped pecans

2 tbsp butter

→ Toast pecans in butter over medium heat 3-4 mins until fragrant. Let cool.

Topping (Optional but OMG Good):

½ cup chopped buttered pecans

Caramel drizzle or butter pecan sauce

Directions

Prepare the Buttered Pecans:

In a skillet over medium heat, toast the chopped pecans in butter for 3-4 minutes until fragrant. Let them cool.

Make the Crust:

Preheat the 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 firmly into the bottom of the prepared pan.

Bake for 8-10 minutes. Allow it to cool.

Prepare the Filling:

In a large bowl, beat the softened cream cheese and brown sugar until smooth.

Add eggs one at a time, beating just until blended after each addition.

Mix in sour cream and vanilla extract until well combined.

Fold in the cooled buttered pecans.

Pour the filling over the cooled crust.

Bake the Cheesecake:

Bake for 55-65 minutes, or until the center is almost set.

Turn off the oven, crack the oven door, and let the cheesecake sit inside for 1 hour.

Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

Serve:

Before serving, top the cheesecake with additional buttered pecans and a warm caramel drizzle. Add whipped cream if desired.

Servings and Timing

This cheesecake serves approximately 12 people. The preparation time is about 20 minutes, with a cook time of 1 hour, and an additional chilling time of at least 4 hours, preferably overnight.

Variations

Nut Variations: While pecans are traditional, I sometimes experiment with walnuts or almonds for a different flavor profile.

Chocolate Twist: For a chocolatey touch, I add a layer of melted chocolate over the crust before adding the filling.

Mini Cheesecakes: Instead of a large cheesecake, I use a muffin tin to create individual servings, adjusting the baking time accordingly.

Storage/Reheating

I store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If I want to freeze it, I wrap individual slices in plastic wrap and place them in a freezer-safe bag, where they can last for up to 2 months. To serve, I thaw the slices in the refrigerator overnight. Cheesecake is best enjoyed cold, so reheating isn’t necessary.

Related Recipes:

• Peanut Butter Cheesecake
• Classic Creamy Cheesecake
• No-Bake Chocolate Peanut Butter Cheesecake

FAQs

How do I prevent my cheesecake from cracking?

I ensure all ingredients are at room temperature before mixing to create a smooth batter. Baking the cheesecake in a water bath and allowing it to cool gradually in the oven also helps prevent cracks.

Can I make this cheesecake ahead of time?

Absolutely! I often prepare the cheesecake a day in advance and let it chill overnight in the refrigerator. This enhances the flavor and texture.

What can I use instead of graham crackers for the crust?

I sometimes use crushed vanilla wafers or digestive biscuits as alternatives to graham crackers for a different flavor.

Is it necessary to use a springform pan?

While a springform pan makes removal easier, I’ve used a regular cake pan lined with parchment paper as an alternative. However, I find that a springform pan yields the best results.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well. However, when I have time, I prefer making homemade caramel for a richer flavor.

Conclusion

Butter Pecan Cheesecake is a delightful dessert that combines creamy, nutty, and sweet flavors into one indulgent slice. Whether I’m serving it at a festive gathering or enjoying a piece with my afternoon coffee, it’s always a hit. The combination of textures and flavors makes it a standout dessert that’s sure to impress.

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