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Butter Pecan Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 74 reviews
  • Author: Emily
  • Prep Time: 15 mins
  • Cook Time: 1 hr 18 mins
  • Total Time: 7 hrs 15 mins
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and creamy Butter Pecan Cheesecake features a perfectly toasted pecan and graham cracker crust, complemented by a luscious cream cheese filling studded with buttery toasted pecans. Baked in a water bath for a silky texture, this decadent dessert is finished with whipped cream, caramel drizzle, and extra pecans for an indulgent treat ideal for special occasions or any time you crave a sweet, nutty cheesecake.

Ingredients

Units Scale

Crust

  • 9 sheets (140 g) graham crackers
  • 1 cup (120 g) pecans
  • 1/4 cup (50 g) granulated sugar
  • 1/4 tsp kosher salt
  • 6 Tbsp unsalted butter, melted

Filling & Assembly

  • 4 Tbsp (1/2 stick) unsalted butter
  • 1 cup (120 g) pecans, roughly chopped, plus more for serving
  • 4 (8-oz) blocks cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • 1/4 cup (60 g) sour cream
  • 2 tsp pure vanilla extract
  • Whipped cream, for serving
  • Caramel sauce, for serving

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (163°C) and wrap the bottom of an 8- or 9-inch springform pan in foil to prevent water leaks during baking. Using a food processor, pulse the graham crackers and pecans until they become fine crumbs. Transfer to a medium bowl, add the granulated sugar and kosher salt, then stir to combine. Pour in the melted butter and mix until the mixture resembles wet sand and holds together when pressed. Press this mixture evenly into the bottom and up the sides of the prepared pan to form the crust.
  2. Bake the crust: Place the crust in the preheated oven and bake for 15 to 18 minutes or until it is lightly golden. Remove from oven and allow it to cool completely while you prepare the filling.
  3. Toast the pecans: In a medium skillet over medium heat, melt the unsalted butter. Add the pecans and cook, stirring frequently, until they are lightly toasted and the butter turns golden and fragrant with a nutty aroma, about 4 to 5 minutes. Remove from heat and let cool.
  4. Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium-high speed with an electric mixer until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition and scraping down the bowl sides as needed. Stir in the sour cream and vanilla extract until fully incorporated. Fold in the toasted pecans along with all the butter from the skillet, mixing just until combined.
  5. Assemble the cheesecake: Pour the filling evenly over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan to come about 2 inches up the sides of the springform pan to create a water bath. This will help the cheesecake bake evenly and prevent cracking.
  6. Bake the cheesecake: Bake in the preheated oven for 60 to 70 minutes, or until the center is just slightly jiggly when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent moisture buildup.
  7. Chill the cheesecake: Remove the springform pan from the water bath, unwrap the foil, and refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and set.
  8. Serve: Before serving, top the cheesecake with whipped cream, a drizzle of caramel sauce, and additional chopped pecans for garnish and extra flavor.

Notes

  • Allow the cream cheese to soften completely before mixing to avoid lumps in the batter.
  • Using a water bath is essential for achieving a smooth, crack-free cheesecake with a creamy texture.
  • Make sure to wrap the springform pan bottom tightly with foil to prevent any water from leaking into the crust during baking.
  • For easier slicing, chill the cheesecake overnight and use a hot, clean knife for each cut.
  • You can toast the pecans ahead of time and store them in an airtight container until ready to use.

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cheesecake)
  • Calories: 480
  • Sugar: 28 g
  • Sodium: 210 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 120 mg

Find it online: https://emilyquickdinners.com/butter-pecan-cheesecake-recipe/