Why You’ll Love This Recipe

Butter Pecan Cheesecake is a rich, creamy dessert that blends the nutty crunch of toasted pecans with a smooth cheesecake filling and buttery crust. It’s perfect for holidays, special gatherings, or anytime you crave a decadent treat. The combination of brown sugar, cream cheese, and buttery pecans creates a warm, comforting flavor that’s sure to impress.

ingredients

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

graham cracker crumbsunsalted butterbrown sugarcream cheesegranulated sugareggsvanilla extractheavy creamsour creamchopped pecanstable salt

directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, melted butter, and a bit of brown sugar. Press the mixture into the bottom of the prepared pan to form the crust.

Toast the chopped pecans in a skillet over medium heat until fragrant. Set aside to cool.

In a large bowl, beat the cream cheese until smooth. Add granulated sugar and brown sugar, and mix until well combined.

Add the eggs one at a time, beating after each addition. Mix in vanilla extract, sour cream, and heavy cream until the batter is silky.

Fold in most of the toasted pecans, reserving some for garnish.

Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles.

Place the pan in a water bath and bake for 60-70 minutes, or until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Remove from oven, refrigerate for at least 4 hours or overnight.

Top with the remaining toasted pecans and a drizzle of caramel sauce if desired before serving.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 25 minutesBaking time: 60-70 minutesCooling time: 1 hourChilling time: 4+ hoursTotal time: about 6 hours

Variations

Add a layer of caramel sauce on top before chilling for extra richness.

Swap graham crackers for vanilla wafers or shortbread for the crust.

Use maple extract instead of vanilla for a deeper flavor.

Mix in a swirl of brown butter for added depth.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days.For longer storage, freeze individual slices tightly wrapped for up to 2 months.Thaw in the fridge overnight before serving.

FAQs

Can I use store-bought crust?

Yes, but homemade crust offers better flavor and texture.

How do I prevent cracks in my cheesecake?

Bake in a water bath and cool slowly to reduce temperature shock.

Can I make this cheesecake ahead of time?

Absolutely—make it a day ahead and chill overnight for best results.

Do I need to toast the pecans?

Toasting enhances their flavor and crunch, so it’s highly recommended.

Can I add caramel inside the cheesecake?

Yes, swirl it into the batter before baking for a caramel-pecan twist.

Is a springform pan necessary?

Yes, it allows for easy removal without damaging the cheesecake.

Can I make this gluten-free?

Use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.

Conclusion

Butter Pecan Cheesecake is a luscious dessert that combines the creamy richness of classic cheesecake with the irresistible flavor of buttery, toasted pecans. Whether for a festive holiday or a cozy weekend indulgence, this dessert delivers a satisfying balance of texture and taste. Serve chilled, and prepare for rave reviews.