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Butter Pecan Cheesecake

  • Author: Sally Thompson
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices 1x

Description

Rich, creamy, and utterly indulgent, this Butter Pecan Cheesecake is a dessert dream come true. With a crisp graham cracker crust, silky cream cheese filling, and a luscious layer of homemade caramel studded with toasted pecans, it’s the perfect showstopper for holidays, celebrations, or cozy dinner parties. This easy recipe is one of the best food ideas for when you want a decadent treat that looks as good as it tastes. Whether you’re searching for an easy recipe, a unique dessert, or a delicious twist on a classic, this cheesecake checks all the boxes. Its textures are unforgettable—creamy center, crunchy topping—and the flavor is downright irresistible.

Ingredients

Scale

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon (optional)
  • 6 tbsp unsalted butter, melted

Filling:

  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temp
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 3/4 cup chopped toasted pecans

Topping:

  • 3/4 cup packed light brown sugar
  • 4 tbsp unsalted butter
  • 3 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1 cup whole toasted pecans

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Mix graham crumbs, sugar, cinnamon, and melted butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Blend in sour cream and vanilla.
  4. Add eggs one at a time, mixing just until incorporated. Fold in chopped pecans.
  5. Wrap springform pan in foil and pour batter over crust. Place pan in a larger pan filled halfway with hot water.
  6. Bake 55–65 minutes until center is slightly jiggly. Turn off oven, crack door, and let sit 1 hour.
  7. Remove from water bath and cool completely. Refrigerate at least 6 hours or overnight.
  8. For topping, combine brown sugar, butter, and cream in a saucepan. Boil gently for 3–4 minutes. Remove from heat, stir in vanilla and salt. Let cool slightly.
  9. Pour caramel over chilled cheesecake and top with whole pecans.
  10. Slice and serve!

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