Butter Pecan Cheesecake

5 from 4 votes

Published on August 19, 2023

—

Butter Pecan Cheesecake combines traditional cheesecake with a buttery pecan topping and a crust made of graham cracker crumbs. Each piece is garnished with caramel sauce and whipped cream.

Butter Pecan Cheesecake

Butter Pecan Cheesecake recipe is a luscious dessert and so easy with these simple step by step instructions. If you love the flavors of butter pecan, you will go crazy over this recipe.

Ingredients:

For the Butter Pecans:

Chopped Pecans
Butter (melted)
Brown Sugar

Crust:

graham crackers
unsalted butter, melted
granulated sugar

Cheesecake:

Cream Cheese, softened
Sugar
Vanilla Extract
Cornstarch
Large Eggs
Sour Cream
Salt
Caramel Sauce (for serving)
Whipped Cream (for serving)

How to Make Butter Pecan Cheesecake:

Butter Pecan Topping

Step 1. Preheat the oven. Preheat the oven to 350 degrees Fahrenheit.
Step 2. Make the topping. Mix together the pecans, melted butter and brown sugar until combined.
Step 3. Bake the pecans. Spread the pecans out evenly on a baking sheet.

Pecans in a mixing bowl and toasted on a pan.

Step 4. Continue to bake until toasted. Bake for 5-7 minutes until toasted. Set the pecans aside to cool while you prepare the other ingredients.

Crust:

Step 1. Preheat the oven. Set the oven to 325 degrees F.
Step 2. Form the graham cracker crumbs. Crush graham crackers in food processor or resealable bag
Step 3. Add the sugar to the crumbs. Add crumbs to a large bowl and stir in the sugar.
Step 4. Mix in the melted butter. Stir the melted butter into the crumb mixture until well combined.
Step 5. Spread the graham cracker crumbs into the pan. Press firmly into a 9 inch springform pan.

Combine crushed graham cracker with butter.

Step 6. Bake and set aside to cool. Bake at 350 degrees Fahrenheit for approximately 10 minutes. Set aside to cool while you prepare the filling ingredients.

Cheesecake Filling:

Step 1. Lower the oven temperature. Reduce the oven temperature to 300 degrees Fahrenheit.
Step 2. Combine the cream cheese and sugar. In a large bowl, beat the cream cheese and sugar until fluffy.
Step 3. Mix in the cornstarch and salt. Then add in the cornstarch and the salt.
Step 4. Carefully add the eggs. Then gently hand stir in the vanilla extract and the eggs. Add in one at a time and then mix in the sour cream.

Combine the ingredients together in a mixing bowl.

Step 5. Add the toasted nuts. Gently stir in the toasted pecans (reserve some for topping).
Step 6. Spread the cream cheese filling over the crust. Then pour the cream cheese mixture over the graham cracker crust. Use a spatula to make the top as smooth as possible.
Step 7. Make a water bath for the cheesecake. Place the pan into a large pan. Pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
Step 8. Bake the cheesecake. Bake for 60-70 minutes. The edges should be set and the center should still appear jiggly.
Step 9. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 60 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature.
Step 10. Allow to chill. Chill in the refrigerator for at least 4 hours before serving or overnight.
Step 11. Remove from the pan. When ready to serve, remove the cheesecake carefully from the springform pan. Run a knife around the sides of the cheesecake to release the cheesecake from the pan.

Step 12. Slice and serve the dessert. Slice the cheesecake, serve topped with caramel sauce, reserved pecans and whipped cream. Enjoy!

Topping

Drizzle caramel sauce on each slice of cheesecake. Top with whipped cream and enjoy. You can use store bought whipped cream or easily make homemade whipped cream with heavy cream.

Storage:

Store the leftovers covered in the refrigerator for up to 5 days. Make sure the slices are wrapped tightly in plastic wrap to ensure freshness.

Can you freeze this cheesecake?

Yes, Butter Pecan Cheesecake is easy to freeze. Wrap the cheesecake in plastic wrap and again in aluminum foil.

Freeze up to 2 months. When ready to serve, thaw overnight in the refrigerator.

Tips for the best Butter Pecan Cheesecake:

Room temperature cream cheese. Make sure cream cheese is room temperature before mixing. It should be soft and easy to combine. This makes for a smoother cream cheese texture.
Full fat brick cream cheese. I don’t recommend low fat cream cheeese in this recipe. Also, brick style cream cheese is best and not the variety in the tubs.

Variations to try:

Nuts. Feel free to substitute the pecans for walnuts if you want a different flavor.
Pie Crust. For a fun flavor twist, substitute a portion of the graham cracker crumbs for crushed pretzels. The combination is delicious.

Supplies needed:

Springform Pan. This recipe uses a 9-inch springform pan for best results. This type of pan makes it so easy to release the cheesecake before serving.
Hand Mixer. You will need a stand mixer or hand held electric mixer to combine the cheesecake filling ingredients.