Butter Pecan Cheesecake

Butter Pecan Cheesecake is a rich, decadent dessert that blends the creamy smoothness of classic cheesecake with the nutty, buttery flavor of roasted pecans. This indulgent treat is perfect for special occasions or as a comforting dessert during the holidays. With a crisp pecan crust and a luscious filling, it offers the perfect balance of texture and flavor.

ingredients

this Recipe

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

graham cracker crumbsunsalted butterchopped pecanscream cheesegranulated sugarsour creamheavy creameggsvanilla extractbrown sugarcinnamon

directions

Preheat your oven to 325°F (163°C) and lightly grease a springform pan.

In a bowl, mix graham cracker crumbs, melted butter, and chopped pecans. Press the mixture into the bottom of the pan to form the crust.

Bake the crust for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth.

Add granulated sugar, brown sugar, and cinnamon, mixing until well combined.

Mix in sour cream, heavy cream, and vanilla extract.

Add the eggs one at a time, beating on low speed after each addition just until blended.

Pour the filling over the crust and smooth the top.

Bake for 60-70 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Before serving, top with toasted pecans and a drizzle of caramel sauce if desired.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 25 minutes
Baking time: 60-70 minutes
Cooling and chilling time: 5 hours
Total time: about 6 hours

Variations

Add a caramel swirl to the cheesecake batter for an extra indulgent twist.
Use a vanilla wafer or cookie crust instead of graham crackers for a different flavor.
Top with whipped cream or a pecan praline topping for a festive finish.
Make mini cheesecakes using a muffin tin for individual servings.

storage/reheating

Store Butter Pecan Cheesecake in the refrigerator, covered, for up to 5 days.
To freeze, wrap the cheesecake tightly and store for up to 2 months. Thaw overnight in the refrigerator before serving.
Let chilled slices come to room temperature for about 15-20 minutes before enjoying.

FAQs

Can I use store-bought crust?

Yes, a pre-made graham cracker crust can save time, though homemade adds a personal touch.

How do I prevent cracks in the cheesecake?

Bake in a water bath and avoid over-mixing the batter to minimize cracking.

Can I make this ahead of time?

Absolutely. Cheesecake is best when made a day in advance and chilled overnight.

What kind of pecans work best?

Use fresh, roasted pecans for the best flavor and crunch.

Can I skip the cinnamon?

Yes, but it adds a warm depth that complements the pecans beautifully.

Why is my cheesecake too soft?

Ensure it’s fully baked and chilled thoroughly for a firm, creamy texture.

How can I tell if it’s done baking?

The edges should be set, and the center should jiggle slightly—carryover cooking will finish it.

Can I use low-fat cream cheese?

You can, but the texture may be less rich and creamy.

Is this gluten-free?

Only if you use gluten-free graham crackers or another crust alternative.

What’s the best topping?

Toasted pecans and caramel sauce are classic, but you can also use chocolate drizzle or whipped cream.

Conclusion

Butter Pecan Cheesecake is a luxurious dessert that brings together the comforting taste of buttered pecans and the smooth richness of cheesecake. It’s a crowd-pleasing favorite that’s perfect for any celebration or just because. With its buttery crust, creamy filling, and crunchy topping, every bite is a harmonious blend of flavor and texture that’s hard to resist.

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