Butter Pecan Cheesecake

There’s something magical about the combination of buttery, toasted pecans and creamy cheesecake that creates an irresistible dessert experience. This Butter Pecan Cheesecake brings together the rich nuttiness of a classic Southern flavor with the silky decadence of a perfectly executed cheesecake.

Whether you’re hosting a dinner party or simply treating yourself to something special, this dessert strikes the perfect balance between elegant and comforting. The crunchy pecan crust and velvety filling create a textural symphony that will have everyone asking for seconds.

Why You’ll Love This

Quick preparation time of just 45 minutes makes this an achievable weeknight dessert
Perfect balance of creamy cheesecake and crunchy, buttery pecans
Serves 4 people, ideal for small gatherings or family desserts
No water bath required, making this much simpler than traditional cheesecake recipes
Can be made ahead of time, reducing day-of stress when entertaining

Ingredients

2 cups graham cracker crumbs
½ cup melted butter
¼ cup brown sugar
2 (8oz) blocks cream cheese, softened
½ cup brown sugar
½ cup granulated sugar
3 large eggs
1 cup heavy cream
2 tsp vanilla extract
½ tsp salt
½ cup toasted pecans, chopped
½ cup butter
1 cup brown sugar
½ cup heavy cream
1 tsp vanilla extract
1 cup toasted pecans, chopped

Instructions

Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and brown sugar. Press into a springform pan and bake for 10 minutes.
Beat cream cheese, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing well. Stir in heavy cream, vanilla, and salt. Fold in toasted pecans. Pour over the crust and bake 50-55 minutes.
Melt butter and brown sugar over medium heat. Add heavy cream and simmer until thick. Stir in vanilla and pecans, then let cool slightly.
Let cheesecake cool and refrigerate for at least 4 hours. Pour pecan praline topping over cheesecake. Garnish with whipped cream & extra pecans.

Tips & Variations

For a deeper flavor, toast all the pecans before using them in both the crust and filling
Substitute graham crackers with vanilla wafers or shortbread cookies for a different crust flavor
Add 1/2 teaspoon of cinnamon to the crust mixture for a warm, spiced dimension
For a boozy twist, add 1 tablespoon of bourbon to the filling
If cream cheese isn’t fully softened, microwave it for 20-second intervals to prevent lumps
Make mini cheesecakes by using a muffin tin with liners instead of a springform pan

Serving Suggestions

This Butter Pecan Cheesecake is delicious on its own, but can be elevated with a drizzle of caramel sauce or a dollop of lightly sweetened whipped cream. For an extra indulgent presentation, serve each slice with a scoop of butter pecan or vanilla bean ice cream on the side.

A simple cup of coffee or espresso makes the perfect beverage pairing, as the bitterness balances the rich sweetness of the cheesecake beautifully.

Notes

Store leftover cheesecake covered in the refrigerator for up to 5 days
For clean slices, dip your knife in hot water and wipe dry between cuts
The cheesecake can be frozen for up to 3 months; thaw overnight in the refrigerator
The center should be slightly jiggly when removed from the oven – it will set as it cools

FAQs

Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan lined with parchment paper with extra hanging over the sides to help lift the cheesecake out after cooling.

Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (which incorporates too much air) or sudden temperature changes. Mix just until ingredients are combined and allow the cheesecake to cool gradually.

Can I use low-fat cream cheese?
While possible, full-fat cream cheese provides the best texture and flavor. Low-fat versions may result in a less creamy consistency.

How do I know when my cheesecake is done?
The edges should be set but the center should still have a slight jiggle when gently shaken. It will continue to set as it cools.

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