Butter Pecan Cheesecake Recipe

Butter Pecan Cheesecake Recipe

This Butter Pecan Cheesecake is the ultimate dessert for pecan lovers! With its buttery graham cracker crust, creamy cheesecake filling, and crunchy pecan praline topping, it’s a show-stopping treat that combines rich caramel flavors, toasted pecans, and velvety smoothness. Whether you’re celebrating a special occasion or simply craving something indulgent, this cheesecake is sure to impress!

Prep Time

  • 20 minutes

Cook Time

  • 50 minutes

Chill Time

  • 4–6 hours (or overnight)

Total Time

  • 6–8 hours

Servings

  • 10–12 servings

Ingredients

🥮 For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup brown sugar

🍰 For the Cheesecake Filling:

  • 2 (8 oz) blocks cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream

🌰 For the Pecan Praline Topping:

  • 1 cup chopped pecans, toasted
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 325°F (165°C) . Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: Make the Crust

  1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to press it down tightly.
  3. Bake the crust in the preheated oven for 8–10 minutes , then remove and let it cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer until smooth and creamy.
  2. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.
  3. Stir in the vanilla extract, sour cream, and heavy cream until the batter is smooth and well incorporated.
  4. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

Step 4: Bake the Cheesecake

  1. Place the springform pan on a baking sheet (to catch any leaks) and bake in the preheated oven for 45–50 minutes , or until the edges are set but the center is still slightly jiggly.
  2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  3. Remove the cheesecake from the oven and let it cool completely at room temperature.

Step 5: Make the Pecan Praline Topping

  1. In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until it dissolves and the mixture begins to bubble.
  2. Carefully whisk in the heavy cream and continue cooking for 2–3 minutes , stirring constantly, until the mixture thickens slightly.
  3. Remove from heat and stir in the vanilla extract and toasted pecans. Let the mixture cool for 5–10 minutes before pouring it over the cooled cheesecake. Spread it evenly across the top.

Step 6: Chill the Cheesecake

  1. Once the cheesecake has cooled completely, cover it loosely with plastic wrap and refrigerate for at least 4–6 hours , or overnight, to allow it to set fully.

Step 7: Serve and Enjoy

  1. Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  2. Slice into wedges and serve chilled. Garnish with additional toasted pecans or a drizzle of caramel sauce if desired.

Pro Tips

  • Toast the Pecans: Toasting the pecans enhances their nutty flavor. Simply spread them on a baking sheet and toast in the oven at 350°F (175°C) for 8–10 minutes, stirring halfway through.
  • Prevent Cracks: To minimize cracks, avoid overmixing the batter and ensure the cheesecake cools gradually in the oven.
  • Make Ahead: This cheesecake can be made up to 2 days in advance . Store it covered in the fridge until ready to serve.

Nutrition Facts (Per Serving, based on 12 servings)

  • Calories: 420
  • Protein: 6g
  • Carbohydrates: 40g
  • Fat: 28g
  • Fiber: 1g
  • Sugar: 30g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Storage Tips

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days .
  • Freeze: Wrap individual slices in plastic wrap and foil, then freeze for up to 1 month . Thaw in the fridge before serving.

Variations

  • Chocolate Drizzle: Add a drizzle of melted chocolate over the pecan praline topping for an extra decadent touch.
  • Gluten-Free Option: Use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free.
  • Nut-Free Version: Substitute the pecans with toasted coconut flakes or sunflower seeds for a nut-free alternative.

Why You’ll Love This Recipe

This Butter Pecan Cheesecake is a dream come true for anyone who loves the combination of creamy, crunchy, and sweet flavors. The buttery graham cracker crust, velvety cheesecake filling, and gooey pecan praline topping create a dessert that’s as beautiful as it is delicious. Whether you’re serving it at a holiday gathering or enjoying it as a weekend treat, this cheesecake is guaranteed to steal the spotlight.

Ready to whip up this irresistible dessert? Grab your ingredients and get ready to indulge in a slice of pure pecan perfection!