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 recipe is a luscious oven baked 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. It’s one of my favorite Pecan Desserts.
Along with Pecan Pie Cheesecake, I also make Reese’s Cheesecake, Cheesecake Dip and Strawberry Swirl Cheesecake. The kids go crazy over Fruity Pebbles Cheesecake.
If you love butter pecan, also try Butter Pecan Cookies and Paula Deen Pecan Pie Recipe.
Table of contents
Why We Love This Recipe
It has all the creamy goodness of traditional cheesecake combined with butter pecan flavor. The caramel and nut topping take it to the next level. It is so decadent.
Supplies
- 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.
Ingredients
For the Butter Pecans
- Pecans. Chopped into pieces.
- Butter. Melted
- Brown Sugar. You can use Homemade Brown Sugar Recipe.
Crust
- Graham crackers. Use regular plain honey graham crackers.
- Butter. Unsalted butter, melted
- Sugar. White granulated sugar.
Cheesecake
- Cream Cheese. Softened at room temperature.
- Vanilla Extract. Always use pure vanilla extract.
- Caramel Sauce. This is for serving.
- Whipped Cream. Optional but also for serving.
The complete ingredient list can be found in the recipe card.
Variations
- Caramel. Easy Homemade Caramel Sauce Recipe is so delicious with this cheesecake.
- Whipped topping. Try Homemade Whipped Cream Recipe.
- 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.
How to Make Butter Pecan Cheesecake
- Step 1. Preheat the oven. First, preheat the oven to 350 degrees Fahrenheit.
Step 2. Second, make the topping. Mix together the pecans, melted butter and brown sugar until combined.
Step 3. Then bake the pecans. Spread the pecans out evenly on a baking sheet. Bake for 5-7 minutes until toasted. Let the pecans cool while you prepare the other ingredients.
Step 4. Make the crust by crushing the graham crackers in a food processor or resealable bag. Then add the sugar to the crumbs. Stir the melted butter into the crumb mixture until well combined.
Step 5. Spread the graham cracker crumbs into the pan. Bake the graham cracker crust and set aside to cool.
Step 6. Beat the cream cheese and sugar until fluffy in a large bowl. Lasly, mix in the cornstarch and salt.
Step 7. 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.
Step 8. Next, gently stir in the toasted pecans. Save some for topping.
Step 9. Finally, spread the cream cheese filling over the crust. Use a spatula to make the top as smooth as possible. Place the pan into a large pan for the water bath. Pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Step 10. Bake the cheesecake. The edges should be set and the center should still appear jiggly.
- Step 11. 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 12. Allow to chill. Next, allow to chill in the refrigerator for at least 4 hours before serving or overnight.
- Step 13. Remove from the pan. Run a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Step 14. Finally, slice and serve the dessert. Slice the cheesecake, serve topped with caramel sauce, reserved pecans and whipped cream.
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.
Try more Best Cheesecake Toppings.
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?
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.
Expert Tips
- 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.
- Bake the pecans first. This will improve the taste and make a difference in the final results.
- Allow to cool completely. The cheesecake needs to cool completely before placing in the fridge to set.
More Cheesecake Recipes
- Strawberry Swirl Cheesecake
- Reese’s Cheesecake
- Cheesecake Factory Red Velvet Cheesecake Recipe
- No Bake Strawberry Cheesecake
- Turtle Cheesecake
- Strawberry Cheesecake Tacos
Try this delicious recipe and then come bake and leave a comment.
Butter Pecan Cheesecake
Ingredients
For the Butter Pecans:
- 1 1/2 cup Chopped Pecans
- 2 Tablespoons Butter melted
- 2 Tablespoons Brown Sugar
- For the Crust:
- 3 cups 20 graham crackers
- 3/4 cup unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 cup Sugar
- 2 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 4 large Eggs
- 3/4 cup Sour Cream
- 1/4 tsp Salt
- Caramel Sauce for serving
- Whipped Cream for serving
Instructions
For the Pecans:
- Preheat the oven to 350 degrees Fahrenheit. Mix together the pecans, melted butter and brown sugar until combined.
- Spread the pecans out evenly on a baking sheet.
- Bake for 5-7 minutes until toasted. Set the pecans aside to cool while you prepare the other ingredients.
- For the Crust:
- Preheat the oven to 325 degrees F.
- Crush graham crackers in food processor or resealable bag
- Add crumbs to a large bowl and stir in the sugar.
- Stir the melted butter into the crumb mixture until well combined.
- Press firmly into a 9 inch springform pan.
- Bake at 350 degrees Fahrenheit for approximately 10 minutes. Set aside to cool while you prepare the filling ingredients.
For the Cheesecake:
- Reduce the oven temperature to 300 degrees Fahrenheit.
- In a large bowl, beat together cream cheese and sugar until fluffy.
- Then add in the cornstarch and the salt.
- Then gently hand stir in the vanilla extract and the eggs (adding in one at a time) and then mix in the sour cream.
- Gently stir in the toasted pecans (reserve some for topping).
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 60-70 minutes. The edges should be set and the center should still appear jiggly.
- 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.
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Slice the cheesecake, serve topped with caramel sauce, reserved pecans and whipped cream. Enjoy!
