Description

A rich and creamy butter pecan cheesecake built on a buttery graham cracker crust, infused with butter pecan flavor and topped with chopped pecans (plus optional caramel drizzle).

Ingredients

1 9‑inch graham cracker crust
16 oz (450 g) cream cheese, softened
1 cup (200 g) granulated sugar
3 Tbsp (45 g) sour cream
2 large eggs, at room temperature, beaten
2 tsp butter-flavor extract
½ tsp vanilla extract
¾ cup (75 g) chopped pecans
¼ cup chopped pecans for topping (optional)
Caramel sauce for drizzle (optional)

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Instructions

Preheat oven to 300 °F (150 °C).
In a large bowl, beat cream cheese, sugar, and sour cream until smooth and creamy.
Add beaten eggs, butter-flavor extract, and vanilla; mix on low speed until fully combined, about 2–4 minutes.
Gently fold in ¾ cup chopped pecans.
Pour batter into the prepared graham cracker crust and smooth the top.
Bake in center of oven for 65–70 minutes, until the edges are set and center has a slight jiggle.
Turn off oven, crack oven door, and let cheesecake cool inside for 1 hour to minimize cracks.
Refrigerate for at least 4 hours or ideally overnight to fully set.
Before serving, top with remaining chopped pecans and drizzle caramel sauce if desired.

Notes

Bring cream cheese and eggs to room temperature to ensure a smooth batter.
Use a water bath or cool in oven for even baking and less cracking.
Chilling enhances flavor and texture—overnight is best.
Make ahead: can be refrigerated up to 3 days; wrap well.