If you’re looking to dazzle dessert lovers and cheesecake enthusiasts alike, Butter Pecan Cheesecake is your ticket to pure indulgence. With a crisp graham cracker crust, a velvety filling studded with buttery pecans, and a glossy caramel pecan topping, this dessert brings together all the nostalgia of classic butter pecan ice cream in a decadently creamy cheesecake. Each bite offers that unforgettable nutty crunch and sweet, caramel-kissed finish. Trust me, once you’ve tried a slice, you’ll be searching for any excuse to bake it again.
Ingredients You’ll Need
Gathering the right ingredients for this showstopper is refreshingly straightforward, and each one plays a unique part in building the cheesecake’s rich flavor and dreamy texture. The essentials are pantry-friendly, but don’t be tempted to skip the little touches (like toasted pecans or a dash of butter extract) that take Butter Pecan Cheesecake from memorable to truly magnificent.
- Graham cracker crumbs (1 ½ cups): Provide a sturdy, subtly-sweet base and lovely crunch for the crust.
- Brown sugar (¼ cup, crust + 1 cup, filling + ¼ cup, topping): Adds depth and a caramel note, making each layer taste warm and inviting.
- Unsalted butter (6 tablespoons, crust + 3 tablespoons, topping): The magic that holds the crust together and creates a glorious, rich topping.
- Cream cheese (24 ounces): The undeniable heart of any cheesecake, delivering that signature creamy, tangy flavor.
- Eggs (3 large): Essential for binding the filling and giving it a smooth, luxurious structure.
- Sour cream (1 cup): Elevates the filling by adding silkiness and light tang that balances the sweetness.
- Vanilla extract (1 tablespoon): Infuses the cheesecake with classic, aromatic sweetness.
- Butter extract (1 teaspoon, optional): Amplifies the buttery, toasty pecan vibe—use if you can, but the cheesecake still shines without it.
- Chopped toasted pecans (1 cup, filling + ½ cup, topping): Bring that irresistible crunch and roasty flavor throughout every layer.
- Heavy cream (¼ cup, topping): Marries with butter and sugar to create a luscious, pourable topping.
- Pinch of salt: Just a hint to balance flavors and make the sweetness pop.
How to Make Butter Pecan Cheesecake
Step 1: Prepare the Pan and Crust
Start by preheating your oven to 325°F. Line the base of a 9-inch springform pan with parchment paper and give the sides a light greasing—this helps both with easy release and with keeping the crust sturdy. In a bowl, stir together the graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press this mixture firmly into the pan, making sure to create an even, compact layer. Bake for 10 minutes, then set aside to cool while you whip up the filling.
Step 2: Make the Creamy Filling
In your largest mixing bowl, beat the cream cheese and brown sugar together until the mixture is luxuriously smooth, with no lumps. Add the eggs one at a time, mixing just until each is blended to keep the texture supple. Scrape down the bowl, then mix in the sour cream, vanilla extract, and butter extract if you’re using it. Carefully fold in the chopped, toasted pecans, ensuring every bite will have those delightful nutty pockets.
Step 3: Bake the Cheesecake
Pour the creamy pecan-studded batter over your cooled crust and smooth out the top for an even bake. Place the pan in the oven and bake for 55 to 65 minutes, just until the center is set but still has a slight jiggle. Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gently inside for an hour—a secret to preventing cracks and ensuring a dreamy texture.
Step 4: Chill to Perfection
Transfer your cheesecake to the refrigerator and let it chill for at least 4 hours, though overnight is ideal. This finish transforms the filling into a firm, sliceable, and utterly creamy dream. Don’t be tempted to rush; patience pays off with a perfect Butter Pecan Cheesecake every time!
Step 5: Make the Buttery Pecan Topping
When your cheesecake is fully chilled, prepare the topping by melting butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, and simmer for 2 to 3 minutes, whisking constantly for a smooth, luscious sauce. Remove from heat, stir in a pinch of salt and the remaining toasted pecans, and allow the mixture to cool slightly. Spoon this golden, nutty topping over your cheesecake just before serving for maximum wow factor.
How to Serve Butter Pecan Cheesecake
Garnishes
A flurry of toasted pecan halves, a light drizzle of caramel, or even a sprinkle of flaky sea salt can take your Butter Pecan Cheesecake from gorgeous to outright irresistible. If you’re feeling whimsical, a small dollop of whipped cream on each slice never hurts!
Side Dishes
Serve slices of Butter Pecan Cheesecake with fresh seasonal berries, a bowl of vanilla bean ice cream, or hot coffee and tea. These additions balance the richness and add a lovely touch for an after-dinner treat or a festive gathering.
Creative Ways to Present
Dress it up by serving individual slices on vintage plates, or cut petite squares for a dessert bar presentation. A scattering of edible gold flakes or a drizzle of chocolate sauce can make this classic feel utterly modern and celebration-worthy.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Butter Pecan Cheesecake (rare, but it happens!), simply cover the springform pan tightly or transfer slices to an airtight container. Stored in the refrigerator, the cheesecake will stay delicious for up to five days.
Freezing
For longer storage, Butter Pecan Cheesecake freezes beautifully. Wrap individual slices or the entire (cooled and un-topped) cheesecake tightly in plastic wrap and then foil. Freeze for up to one month, and thaw overnight in the fridge before serving. Add the pecan topping after thawing for best texture.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer a slightly softer texture, let slices rest at room temperature for 20–30 minutes before serving. Avoid microwaving, as it can affect the creamy consistency and sometimes split the filling.
FAQs
How do I prevent my cheesecake from cracking?
Letting your Butter Pecan Cheesecake cool slowly in the oven with the door ajar is key to preventing cracks. Also, make sure your ingredients are room temperature before mixing, and try not to overbeat the batter once the eggs are added.
Can I use store-bought pecans instead of toasting my own?
Absolutely! However, toasting pecans at home intensifies their flavor and crunch, making the cheesecake even more special. It only takes about 5–7 minutes in a 350°F oven and is well worth the minimal effort.
Is butter extract necessary in this recipe?
The butter extract is optional, but it does give an extra buttery boost that ties the flavors together in Butter Pecan Cheesecake. If you don’t have any on hand, your cheesecake will still be incredibly flavorful without it.
Can I make this gluten-free?
Yes! Substitute gluten-free graham crackers for the crust, and make sure your other ingredients are certified gluten-free. The rest of the recipe remains unchanged and just as delicious.
What’s the best way to slice cheesecake cleanly?
For pristine slices, use a sharp, thin knife dipped in hot water and wiped clean between each cut. This helps keep the layers neat and prevents the filling from sticking or tearing.
Final Thoughts
This Butter Pecan Cheesecake is the ultimate treat for dessert lovers, whether you’re celebrating a special occasion or just want to make an ordinary day a little sweeter. Don’t be surprised if it quickly becomes your signature dessert—give it a try and see for yourself just how magical homemade cheesecake can be!
Print
Butter Pecan Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy decadence of Butter Pecan Cheesecake. This dessert combines the buttery crunch of pecans with a velvety smooth cheesecake filling, all topped with a luscious pecan caramel sauce.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract (optional)
- 1 cup chopped toasted pecans
For the topping:
- ½ cup chopped toasted pecans
- 3 tablespoons butter
- ¼ cup brown sugar
- ¼ cup heavy cream
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla extract, and butter extract. Fold in chopped toasted pecans. Pour the filling over the crust.
- Bake the cheesecake: Bake for 55–65 minutes. Let cool in the oven, then refrigerate for at least 4 hours.
- Prepare the topping: Melt butter in a saucepan, stir in brown sugar and cream. Cook until smooth, then add pecans and salt. Spoon over chilled cheesecake before serving.
Notes
- Room temperature ingredients yield a smoother texture.
- Butter extract enhances the nutty flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 29g
- Sodium: 210mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
