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Butter Pecan Cheesecake

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A decadent cheesecake featuring a rich, creamy filling with buttery roasted pecans and a luscious caramel topping.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup finely chopped pecans
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
  • 3 (8 oz) packages of cream cheese, room temperature
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 cup chopped toasted pecans
  • ½ cup chopped pecans (for topping)
  • ½ cup caramel sauce (for topping)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, brown sugar, chopped pecans, and melted butter. Press into the bottom of a springform pan and bake for 10 minutes.
  3. Brown butter in a pan until golden, then add chopped pecans and toast lightly.
  4. Beat cream cheese until smooth, then add brown sugar and vanilla. Beat in eggs one at a time, then mix in sour cream, heavy cream, and cooled buttered pecans.
  5. Pour batter over cooled crust. Wrap the springform pan in foil and place it in a water bath. Bake for 55-70 minutes, until edges are set but center jiggles slightly.
  6. Cool cheesecake in the oven with the door cracked for one hour, then room temperature, and chill in the fridge for at least 6 hours.
  7. For the topping, melt butter and brown sugar in a saucepan, stir in heavy cream, add chopped pecans, and simmer until thickened. Drizzle over chilled cheesecake before serving.

Notes

This cheesecake is best made a day ahead to ensure the flavors meld and the texture sets properly.

Nutrition

Find it online: https://www.helthrecipe.com/irresistible-butter-pecan-cheesecake-recipe-5-star-classic-youll-love/