Imagine sinking your fork into a creamy, luscious Butter Pecan Cheesecake that tastes like a Southern dream come true. Swirls of buttery caramel, melt-in-your-mouth cream cheese filling, and delicately toasted pecans all come together atop a golden graham cracker crust for the ultimate dessert experience. This Butter Pecan Cheesecake turns any gathering into a celebration, whether you’re feeding a hungry holiday crowd or savoring a quiet cup of coffee with something sweet.

Butter Pecan Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Butter Pecan Cheesecake may look decadent, but the ingredient list is full of everyday kitchen staples—each one has a special purpose, from structure to flavor or that glorious golden finish. Here’s what you’ll need and why you’ll love each addition.

Graham cracker crumbs: Promise a crisp foundation and contrast beautifully with the creamy filling.
Finely chopped pecans: Sneak nutty crunch into the buttery crust for extra depth.
Brown sugar: Adds a gentle caramel note to both crust and filling that’s irresistible.
Unsalted butter, melted: Holds the crust together while providing a rich flavor.
Cream cheese, softened: The main attraction for that silky, classic cheesecake body.
Large eggs: Essential for binding everything and ensuring a smooth filling.
Vanilla extract: Lends sweet warmth to both filling and topping.
Sour cream: Delivers creamy tang and a delicate lightness.
Heavy cream: Brings an unctuous richness that makes each slice extra dreamy.
Chopped toasted pecans: Dot the filling with pockets of buttery, caramelized flavor.
Butter (for topping): Forms the silky base for that show-stopping pecan caramel sauce.
Pecan halves (for topping): Finish things off with texture, shine, and Southern flair.

How to Make Butter Pecan Cheesecake

Step 1: Prepare the Pecans

Begin by toasting your pecans for the best flavor! Simply add them to a dry skillet over medium heat, shaking occasionally for about 5–7 minutes, until their aroma fills the kitchen. This little step makes the nutty notes in your Butter Pecan Cheesecake pop.

Step 2: Build the Crust

In a medium bowl, combine graham cracker crumbs, finely chopped pecans, brown sugar, and melted butter. Mix until you have a texture that feels like wet sand and holds together when pressed. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake at 325°F for 10 minutes—just enough to set it—then let the crust cool as you carry on.

Step 3: Mix the Creamy Filling

Grab your largest mixing bowl and beat the softened cream cheese with brown sugar until it’s extra smooth. Add eggs one at a time, thoroughly mixing after each to keep things silky. Stir in vanilla extract, sour cream, and heavy cream for that dreamy texture. Gently fold in your toasted, chopped pecans, which means every bite of Butter Pecan Cheesecake gets a pop of buttery crunch.

Step 4: Bake the Cheesecake

Pour the creamy filling over your cooled crust and spread the top with a spatula. Bake in your preheated oven for 55–65 minutes, or until just set in the center and lightly golden at the edges. Avoid overbaking—cheesecake is at its best when just a little wobbly in the middle. Once it’s done, turn off the oven, crack the door open, and let the cheesecake cool gently inside for an hour. This helps prevent cracks and ensures an ultra-creamy texture.

Step 5: Chill to Perfection

Transfer the cheesecake to the fridge and let it chill for at least 4 hours (overnight is even better). This time is when all the flavors meld and the texture settles into its signature plushness—the hardest part is waiting!

Step 6: Make the Buttery Pecan Topping

When you’re almost ready to serve, prepare the dreamy caramel pecan topping. Melt butter in a saucepan, then stir in brown sugar until dissolved. Add heavy cream; bring to a gentle simmer for a few minutes until you have a glossy sauce. Take off the heat, stir in vanilla and pecan halves, and let cool slightly before pouring this irresistible topping over your chilled Butter Pecan Cheesecake.

How to Serve Butter Pecan Cheesecake

Garnishes

This cheesecake is already a stunner, but a few extra touches go a long way! Try a dollop of whipped cream, a sprinkle of additional toasted pecans, or even a light dusting of cinnamon. The pools of caramel sauce with glistening pecan halves practically beg for a simple garnish to let the Butter Pecan Cheesecake shine.

Side Dishes

To round out your dessert table, consider serving the Butter Pecan Cheesecake with fresh berries or a bright fruit compote—the tartness balances the sweet richness perfectly. A hot cup of coffee, a mug of spiced tea, or even a scoop of vanilla ice cream makes for a truly memorable pairing.

Creative Ways to Present

For special occasions, slice the cheesecake into petite bars or bite-size pieces and arrange them on a platter for a sweet finger food spread. Alternatively, serve each wedge on a pool of warm pecan sauce, or layer crumbled cheesecake into elegant parfaits for a whimsical presentation. However you serve it, Butter Pecan Cheesecake always delights.

Make Ahead and Storage

Storing Leftovers

To savor every last slice, store leftovers tightly wrapped or in an airtight container in the refrigerator. The Butter Pecan Cheesecake will stay decadently fresh for up to five days—making it an ideal make-ahead dessert for gatherings or a weeknight treat.

Freezing

You can absolutely freeze Butter Pecan Cheesecake for longer storage! Chill it completely, wrap it well in plastic wrap and foil, and keep it in the freezer for up to two months. For best results, freeze before adding the caramel pecan topping, and pour it on fresh after thawing.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer a warmer experience, simply let a slice come to room temperature for about 20 minutes before serving. If you’ve refrigerated the caramel topping and want it gooier, gently warm it in the microwave in short bursts before pouring over each slice.

FAQs

Do I need a water bath for this cheesecake?

No water bath required here! The slower cooling process (leaving it in the oven with the door cracked) helps prevent cracks and delivers a perfectly creamy texture every time.

Can I use a different nut instead of pecans?

Pecans are the classic choice for Butter Pecan Cheesecake, but you can swap in toasted walnuts for a different flavor. Just keep in mind that the signature taste relies on buttery pecans!

How do I know when my cheesecake is done baking?

Your cheesecake is ready when the edges are set and just slightly golden, but the center still jiggles a little when gently shaken. Don’t worry—it’ll firm up as it cools.

Can I make this recipe gluten-free?

Absolutely! Just substitute gluten-free graham crackers for the base, and double-check that your other ingredients (like vanilla and brown sugar) are labeled gluten free. The rest of the recipe stays the same.

What’s the best way to slice cheesecake cleanly?

Dip a sharp knife in hot water and wipe it clean between each slice. This little trick helps you cut neat, bakery-style wedges and lets the beautiful layers of your Butter Pecan Cheesecake shine through.

Final Thoughts

If you give Butter Pecan Cheesecake a try, you might just discover your new signature dessert. It’s just the right blend of down-home comfort and special-occasion wow factor. Gather your ingredients, pour a cup of coffee, and treat yourself and your loved ones to a true dessert treasure!

Butter Pecan Cheesecake Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and nutty flavors of this decadent Butter Pecan Cheesecake. A creamy cheesecake filling with toasted pecans sits atop a graham cracker and pecan crust, finished with a buttery pecan topping.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
3/4 cup chopped toasted pecans

For the topping:

1/2 cup butter
1/2 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup pecan halves

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Instructions

Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, chopped pecans, brown sugar, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and heavy cream. Fold in chopped toasted pecans. Pour the filling over the cooled crust and smooth the top.
Bake for 55–65 minutes or until center is just set and edges are lightly golden. Turn off oven and crack the door open; let cheesecake cool in oven for 1 hour. Refrigerate for at least 4 hours or overnight.
To make the topping, melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved. Add heavy cream and bring to a simmer for 2–3 minutes. Remove from heat and stir in vanilla and pecan halves. Let cool slightly, then pour over the chilled cheesecake just before serving.