Description
Indulge in this decadent Butter Pecan Cheesecake Recipe Easy dessert combines rich cheesecake nutty pecan goodness Get baking tech tips now
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 cup pecan halves
- 4 tablespoons unsalted butter
- ⅓ cup packed light brown sugar
- Pinch of salt
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- ¼ cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until everything is evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to help press it down evenly.
- Bake the crust for 8-10 minutes, or until it’s lightly golden brown. Let it cool completely before adding the filling.
- While the crust is cooling, let’s make the butter pecan topping. In a large skillet, melt the butter over medium heat.
- Add the pecan halves and cook for about 5 minutes, stirring occasionally, until the pecans are toasted and fragrant.
- Stir in the brown sugar and salt. Cook for another 2-3 minutes, stirring constantly, until the sugar is melted and everything is well combined.
- Remove from heat and let it cool slightly.
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Make sure there are no lumps!
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can cause cracks in your cheesecake.
- Stir in the vanilla extract, heavy cream, and sour cream until just combined.
- Gently fold in ½ cup of the prepared butter pecan topping. Reserve the rest for later.
- Pour the cheesecake filling over the cooled graham cracker crust.
- Bake the cheesecake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, carefully remove the cheesecake from the springform pan.
- Spoon the remaining butter pecan topping over the top of the cheesecake.
- Slice, serve, and enjoy every delicious bite!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 600 kcal
- Sugar: 35 g
- Fat: 45 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
Keywords: butter pecan, cheesecake, dessert, pecan, baking, recipe