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
Scale
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
