Butter Pecan Cheesecake

📜 Description

Butter Pecan Cheesecake is a luxurious dessert that combines the nutty, caramelized flavor of butter-roasted pecans with a creamy, rich cheesecake base. Topped with a buttery pecan glaze, it’s a crowd-pleaser at holidays, gatherings, or anytime you want to impress.

🌍 Origin

Butter pecan is a classic Southern U.S. flavor, particularly popular in ice cream and baked goods. This cheesecake variation merges that beloved flavor with the creamy indulgence of New York–style cheesecake.

🧈 Ingredients (with Quantities)

Crust:

Graham cracker crumbs – 1 ½ cups (about 150g)
Brown sugar – ¼ cup (50g)
Unsalted butter (melted) – 6 tbsp (85g)

Cheesecake Filling:

Cream cheese (room temp) – 24 oz (3 blocks or 680g)
Granulated sugar – 1 cup (200g)
Eggs – 3 large
Sour cream – ½ cup (120g)
Heavy cream – ½ cup (120ml)
Vanilla extract – 1 ½ tsp
Toasted butter pecans – 1 cup chopped (divided use)

Topping (Butter Pecan Sauce):

Unsalted butter – 4 tbsp (56g)
Brown sugar – ½ cup (100g)
Heavy cream – ⅓ cup (80ml)
Toasted pecans – ½ cup (chopped or halves)
Pinch of salt
Vanilla extract – ½ tsp

🍯 Optional Ingredients

Bourbon (1 tbsp) in sauce – for depth
Maple syrup (1 tbsp) – for a richer glaze
Cinnamon (¼ tsp) – in crust or sauce for warmth

👩‍🍳 Instructions

1. Prepare Toasted Pecans

Toast chopped pecans in 1 tbsp butter over medium heat for 4–5 minutes until fragrant. Let cool. Set ½ cup aside for topping.

2. Make the Crust

Preheat oven to 325°F (160°C). Mix graham crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.

3. Make Cheesecake Filling

Beat cream cheese until smooth (2–3 min). Add sugar and mix. Add eggs one at a time, mixing well. Blend in sour cream, heavy cream, and vanilla. Fold in ½ cup toasted pecans.

4. Bake

Pour filling into crust. Tap pan to remove bubbles. Bake in a water bath at 325°F for 55–65 minutes until edges are set and center is slightly jiggly. Turn off oven, crack door, and cool for 1 hour inside. Refrigerate at least 6 hours or overnight.

5. Make Butter Pecan Topping

Melt butter in saucepan. Add brown sugar, cream, and salt. Simmer 2–3 minutes. Stir in pecans and vanilla (and bourbon if using). Let cool slightly before pouring over cheesecake.