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Butter Pecan Cheesecake

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4.3 from 37 reviews

A creamy and nutty cheesecake with a buttery graham cracker crust and a delightful pecan topping.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup sugar
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup pecans, chopped
  • ½ cup unsalted butter
  • ½ cup brown sugar

Instructions

  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until lightly golden. Set aside to cool.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and the vanilla extract, beating until fully combined. Add the eggs, one at a time, mixing well after each addition until the mixture is creamy and lump-free.
  3. Pour the cream cheese filling into the cooled crust. Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly in the oven for about an hour.
  4. In a small saucepan, melt ½ cup of butter over medium heat. Add the brown sugar and chopped pecans, stirring until the mixture is bubbly. Cook for an additional 2-3 minutes, allowing the sugar to caramelize slightly. Remove from heat and let it cool for a moment.
  5. Once the cheesecake has cooled, pour the pecan topping over the fully set cheesecake, spreading it evenly. Chill in the refrigerator for at least 4 hours, or overnight for the best results.

Notes

Serve with whipped cream and a sprinkle of chopped pecans. Can be made a day in advance for better flavor.

Nutrition

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

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