Butter Pecan Cheesecake
Indulge in the ultimate dessert experience with this Butter Pecan Cheesecake, a rich and creamy showstopper that’s perfect for any occasion. Featuring a buttery graham cracker crust, a velvety cream cheese filling sweetened with brown sugar and vanilla, and a luscious crunch of toasted pecans folded into every bite, this cheesecake delivers a symphony of flavors and textures. Baked in a water bath for that perfectly smooth, crack-free finish, it’s chilled to perfection for an irresistibly decadent treat. Garnish with whipped cream, caramel drizzle, or extra toasted pecans for a dessert that’s as stunning as it is delicious. Ideal for holiday gatherings or any time you want to wow your guests, this Butter Pecan Cheesecake is the perfect blend of Southern charm and creamy indulgence.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Heavy cream
- 0.5 cup Sour cream
- 2 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup Pecans, chopped and toasted
- 1 tablespoon Butter, for toasting pecans
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks when baking in a water bath.
In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly and evenly onto the bottom of the prepared pan. Set aside.
In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped pecans and toast them for 4-5 minutes until aromatic and lightly golden. Remove from heat and let cool.
In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2-3 minutes.
Add 1 cup of granulated sugar and the brown sugar to the cream cheese. Beat until fully incorporated.
Mix in the heavy cream, sour cream, flour, and vanilla extract. Beat until smooth.
Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating the batter.
Fold in the toasted pecans gently with a spatula.
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the springform pan in a deep roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath, discard the foil, and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 6 hours or overnight.
Once chilled, remove the cheesecake from the springform pan and slice. Garnish with additional whipped cream, caramel drizzle, or extra toasted pecans, if desired. Serve and enjoy!
Nutrition Facts
Calories |
7407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.8 g | 682% | |
| Saturated Fat | 270.2 g | 1351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1964 mg | 655% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 585.7 g | 213% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 418.7 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1260 mg | 97% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
