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Butter Pecan Cheesecake

Butter Pecan Cheesecake

A decadent cheesecake featuring a rich, creamy filling with buttery roasted pecans and a luscious caramel topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs
  • 0.25 cups finely chopped pecans
  • 0.25 cups brown sugar
  • 0.5 cups unsalted butter, melted
Filling Ingredients
  • 3 packages cream cheese, room temperature 8 oz each
  • 1 cups brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.5 cups sour cream
  • 0.5 cups heavy cream
  • 1 cups chopped toasted pecans
Topping Ingredients (optional but recommended)
  • 0.5 cups chopped pecans
  • 0.5 cups caramel sauce

Method
 

Preparation
  1. Preheat the 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.
Cooking
  1. Brown the butter in a pan until golden, then add chopped pecans and toast lightly.
  2. 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.
  3. Pour the batter over the 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.
  4. Cool cheesecake in the oven with the door cracked for one hour, then bring to room temperature, and chill in the fridge for at least 6 hours.
Topping
  1. For the topping, melt butter and brown sugar in a saucepan, stir in heavy cream, add chopped pecans, and simmer until thickened.
  2. 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.