Description
This rich and creamy Butter Pecan Cheesecake is a delightful dessert that combines a buttery graham cracker crust with a smooth cream cheese filling studded with toasted pecans. Topped with a luscious homemade butter pecan sauce, it’s perfect for holiday celebrations or any special occasion.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup sour cream
- 1 cup chopped toasted pecans
For the butter pecan topping:
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ¼ cup heavy cream
- 1 cup chopped toasted pecans
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and packed light brown sugar together until smooth and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract, salt, and sour cream until well combined. Fold in the chopped toasted pecans gently to distribute evenly.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 55 to 65 minutes, or until the cheesecake’s center is almost set but still slightly jiggly. Once done, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to fully set and develop the flavors.
- Prepare the butter pecan topping: Melt butter in a saucepan over medium heat. Stir in the light brown sugar and cook for 2 to 3 minutes until the sugar dissolves. Add heavy cream, vanilla extract, a pinch of salt, and the chopped toasted pecans. Simmer for another 2 to 3 minutes to thicken slightly. Let the topping cool moderately.
- Serve: Spoon the butter pecan topping over the chilled cheesecake just before serving to enjoy a rich and nutty finish.
Notes
- Toast pecans in a dry skillet over medium heat for 4–5 minutes until fragrant to enhance their flavor.
- The butter pecan topping can be prepared ahead of time and stored in the refrigerator; reheat gently before drizzling over the cheesecake.
