Introduction
Love cheesecake? Love buttery, nutty flavors? Then you’re in for a real treat with Butter Pecan Cheesecake! This dessert is rich, creamy, and packed with toasted pecans that bring a warm, buttery crunch to every bite. Whether you’re making it for a holiday, a birthday, or just because you’re craving something sweet, this cheesecake is a showstopper.
It looks fancy, but don’t worry—it’s easier to make than you think. In this guide, we’ll walk you through everything: the ingredients, simple step-by-step directions, and even a nutritional table. Let’s dive in and get baking!
Ingredients – Butter Pecan Cheesecake
Here are all the ingredients you’ll need to make this delicious Butter Pecan Cheesecake.
For the crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (melted)
For the filling:
- 3 (8 oz) packages of cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped buttered pecans (see below)
For the buttered pecans:
- 1 tablespoon unsalted butter
- 1/2 cup chopped pecans
For the topping (optional):
- Whipped cream
- Extra chopped pecans
- Caramel drizzle
Step by Step Process – Butter Pecan Cheesecake
Let’s break it down into easy steps. Even if you’re new to baking, you’ll be able to follow along!
Step 1: Prepare the crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to make it firm and even.
- Bake the crust for 10 minutes. Then take it out and let it cool while you make the filling.
Step 2: Toast the pecans
- In a small skillet over medium heat, melt 1 tablespoon of butter.
- Add the chopped pecans and stir often for about 5 minutes, until they smell toasty and look slightly browned.
- Let them cool.
Step 3: Make the filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and mix well.
- Add the sour cream and vanilla extract. Mix again until everything is combined.
- Add the eggs one at a time, mixing slowly after each one.
- Stir in the cooled buttered pecans.
Step 4: Assemble and bake
- Pour the cream cheese mixture over the crust in your pan.
- Tap the pan gently on the counter to remove any air bubbles.
- Place the cheesecake pan on a baking sheet (to catch any spills).
- Bake in the preheated oven for about 50–60 minutes. The center should look slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open.
Step 5: Chill and serve
- Take the cheesecake out and let it cool completely at room temperature.
- Then place it in the fridge for at least 4 hours (overnight is best).
- Before serving, top with whipped cream, chopped pecans, or a drizzle of caramel if you like!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 460 kcal |
| Total Fat | 33g |
| Saturated Fat | 17g |
| Cholesterol | 120mg |
| Sodium | 290mg |
| Total Carbohydrates | 35g |
| Sugars | 25g |
| Protein | 6g |
| Fiber | 1g |
| Calcium | 8% of daily value |
Frequently Asked Questions
Q1. Can I use a store-bought crust instead of making my own?
Yes, absolutely! If you want to save time, a pre-made graham cracker crust will work just fine.
Q2. Can I make this cheesecake without pecans?
You can! It won’t be a “butter pecan” cheesecake anymore, but the creamy base will still taste amazing.
Q3. Can I freeze this cheesecake?
Yes! After the cheesecake has chilled completely, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Just thaw it overnight in the fridge before serving.
Q4. What’s the best way to cut cheesecake?
Use a sharp knife dipped in warm water. Wipe the knife clean between slices for neat cuts.
Q5. My cheesecake cracked on top! What did I do wrong?
Don’t worry—it still tastes great! Cheesecakes crack if they cool too quickly or are overbaked. Letting it cool slowly in the oven helps prevent this. You can also cover cracks with whipped cream or caramel!
Final Thoughts
There’s something so comforting about the creamy, nutty flavor of Butter Pecan Cheesecake. It’s a dessert that feels special, yet it’s simple enough to make at home—even if you’re not a pro baker.
The crust is buttery and crisp, the filling is smooth and rich, and those toasted pecans give it the perfect crunch. Plus, it’s a treat that looks as good as it tastes—especially with a dollop of whipped cream or a golden drizzle of caramel on top.
So go ahead, gather your ingredients, and give this recipe a try. Whether you’re making it for a party or just for yourself, you’re in for a slice of sweet, nutty heaven.
