Description
This rich and creamy Butter Pecan Cheesecake features a buttery graham cracker and pecan crust, a luscious cream cheese filling studded with toasted pecans, and is topped with whipped cream and caramel for an indulgent finish. Perfect for special occasions or a decadent dessert, this cheesecake combines nutty flavors with smooth texture for an irresistible treat.
Ingredients
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 and caramel, for serving
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Wrap the bottom of an 8″ or 9″ springform pan in foil to prevent water leakage during the water bath.
- Make the Crust: In a food processor, pulse graham crackers and pecans until fine crumbs form. Transfer to a medium bowl and stir in granulated sugar and kosher salt. Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed. Press the crust mixture evenly onto the bottom and up the sides of the prepared springform pan.
- Bake Crust: Bake the crust in the preheated oven until lightly golden, about 15 to 18 minutes. Remove from oven and allow to cool completely.
- Toast Pecans for Filling: In a medium skillet over medium heat, melt the butter. Add the chopped pecans and cook, stirring often, until the pecans are lightly toasted and the butter turns golden and fragrant, about 4 to 5 minutes. Remove from heat and let cool.
- Prepare Cheesecake Batter: In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium-high speed until smooth and creamy. Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed. Mix in sour cream and vanilla extract until incorporated. Fold in the toasted pecans along with any residual buttery juices from the pan, mixing just until combined.
- Assemble and Bake Cheesecake: Pour the batter into the cooled crust and smooth the top. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 2 inches up the sides of the springform pan to create a water bath.
- Bake Cheesecake: Bake in the oven until the center jiggly just slightly when gently shaken, about 60 to 70 minutes. Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill Cheesecake: Remove the foil from the springform pan. Refrigerate the cheesecake for at least 4 hours or up to overnight to set completely.
- Serve: Before serving, top the cheesecake with whipped cream, caramel sauce, and additional pecans for garnish.
Notes
- Ensure cream cheese is softened to room temperature for a smoother batter.
- Using a water bath helps prevent cracks and keeps the cheesecake moist.
- Toast pecans carefully to enhance their flavor without burning.
- You can prepare the cheesecake a day ahead for better flavor development.
- Use full-fat ingredients for the best texture and richness.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 520 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg
