Butter Pecan Cheesecake Recipe

Butter pecan cheesecake is a delightful dessert that marries the rich, nutty flavor of butter pecan with the creamy, indulgent texture of cheesecake. This recipe is perfect for any special occasion or as a luxurious treat for yourself. Below, we provide a comprehensive guide to making the perfect butter pecan cheesecake from scratch.

Ingredients

For the Crust:

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of finely chopped pecans
• 1/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted

For the Filling:

• 32 oz of cream cheese, softened
• 1 cup of granulated sugar
• 1 cup of packed light brown sugar
• 4 large eggs
• 1 cup of sour cream
• 1/4 cup of all-purpose flour
• 2 teaspoons of pure vanilla extract
• 1/2 teaspoon of salt

For the Butter Pecan Topping:

• 1 cup of pecan halves
• 1/4 cup of unsalted butter
• 1/2 cup of packed light brown sugar
• 1/4 cup of heavy cream
• 1 teaspoon of pure vanilla extract

Instructions

Preparing the Crust

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, and granulated sugar. Pour the melted butter over the mixture and stir until combined.
3. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Making the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the granulated sugar and light brown sugar, mixing until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, all-purpose flour, pure vanilla extract, and salt until the mixture is smooth and no lumps remain.
5. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.

Baking the Cheesecake

1. Place the springform pan in the center of the oven. To prevent cracks, you can use a water bath by placing the springform pan in a larger baking dish filled with hot water.
2. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
4. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

Preparing the Butter Pecan Topping

1. In a medium skillet, melt the unsalted butter over medium heat.
2. Add the pecan halves and cook, stirring frequently, until the pecans are toasted and fragrant, about 4-5 minutes.
3. Stir in the packed light brown sugar and heavy cream. Cook for another 2-3 minutes, until the mixture thickens slightly.
4. Remove from heat and stir in the pure vanilla extract. Let the mixture cool slightly.

Assembling the Cheesecake

1. Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
2. Pour the butter pecan topping over the cheesecake, spreading it evenly across the top and allowing some to drip down the sides.
3. Refrigerate the assembled cheesecake for an additional 30 minutes to set the topping.

Tips for the Perfect Butter Pecan Cheesecake

Choosing Quality Ingredients

For the best results, always use high-quality ingredients. Fresh cream cheese, real vanilla extract, and premium pecans will significantly enhance the flavor and texture of your cheesecake.

Avoiding Cracks in Your Cheesecake

Cracks can be avoided by using a water bath, not overmixing the batter, and allowing the cheesecake to cool gradually. If a crack does form, don’t worry—the butter pecan topping will cover it up beautifully.

Serving Suggestions

Butter pecan cheesecake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of elegance, garnish with additional toasted pecans or a drizzle of caramel sauce.

Storing Your Cheesecake

Store the cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information

Per Serving (Based on 12 Servings)

• Calories: 550
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 150mg
• Sodium: 350mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 36g
• Protein: 8g

This butter pecan cheesecake recipe is sure to impress with its rich flavors and creamy texture. Perfect for holidays, birthdays, or any time you crave a decadent dessert, it combines the classic taste of cheesecake with the buttery, nutty goodness of pecans. Enjoy!