Print

Amazing Butter Pecan Cheesecake Recipe

Butter Pecan Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy Butter Pecan Cheesecake featuring a buttery graham cracker crust with toasted pecans, a smooth cream cheese filling, and a luscious caramel-like pecan topping. This homemade butter pecan cheesecake is perfect for dessert lovers who enjoy a nutty and indulgent treat.

Ingredients

Scale
  • Crust:
  • 6 1/2 Tbsp. butter, melted and divided
  • 1/2 cup chopped pecans
  • 2 cups graham cracker crumbs
  • 3 Tbsp. light brown sugar
  • Filling:
  • 5 (8-oz.) packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 Tbsp. all-purpose flour
  • 5 large whole eggs
  • 2 large egg yolks
  • 1/4 cup heavy whipping cream
  • 2 tsp. vanilla extract
  • Topping:
  • 1/2 cup light brown sugar
  • 6 Tbsp. butter
  • 3 Tbsp. heavy whipping cream
  • 1/4 tsp. kosher salt
  • 1 1/2 cups toasted pecan halves and coarsely chopped pieces

Instructions

  1. Toast pecans: Heat 1/2 tablespoon of the melted butter in a small skillet over medium heat. Add chopped pecans and cook, stirring constantly, for 3 to 4 minutes until toasted. Remove from heat and let cool completely for about 20 minutes. Finely chop the toasted pecans.
  2. Prepare pan: Preheat your oven to 325°F (163°C). Wrap the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks. Coat the inside bottom and sides of the pan with cooking spray.
  3. Prepare crust: In a medium bowl, combine graham cracker crumbs, brown sugar, cooled toasted pecans, and the remaining 6 tablespoons of melted butter. Press this mixture firmly onto the bottom and about 1 inch up the sides of the prepared pan. Bake for 7 to 8 minutes until set and lightly browned. Transfer to a wire rack and cool completely, about 30 minutes.
  4. Prepare filling: Using a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until creamy, 2 to 3 minutes. Gradually add granulated sugar, brown sugar, and flour, beating until smooth, about 1 minute. Add whole eggs one at a time, beating just until combined after each addition. Add egg yolks one at a time, incorporating just until combined. Finally, beat in the heavy cream and vanilla extract on low speed until just combined, about 1 minute.
  5. Add filling to pan: Pour the prepared cream cheese filling over the cooled crust in the springform pan. The pan will be full.
  6. Bake cheesecake: Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in the preheated oven for 1 hour and 10 minutes to 1 hour and 20 minutes, until the center is almost set but still jiggles slightly when shaken. Transfer to a wire rack, remove the foil, and let the cheesecake cool until slightly warm, about 1 1/2 to 2 hours.
  7. Prepare topping: In a small saucepan over medium heat, combine brown sugar, butter, heavy cream, and kosher salt. Bring to a boil and cook while stirring constantly for 2 1/2 to 3 1/2 minutes until thickened. Stir in toasted pecan halves and chopped pecans. Remove from heat and let stand for 5 minutes, stirring occasionally.
  8. Finish cheesecake and chill: Spoon the warm pecan topping evenly over the slightly warm cheesecake, leaving about a 1/2-inch border around the edges. Let stand until the topping is set, about 30 minutes. Cover the cheesecake with foil coated in cooking spray to prevent sticking, and chill for at least 8 hours or up to 24 hours. Before serving, run a knife around the edges to loosen the cheesecake and remove the sides of the springform pan.

Notes

  • Ensure cream cheese is at room temperature for a smooth filling without lumps.
  • Use a water bath to prevent cracking and to ensure even baking of the cheesecake.
  • To avoid water seeping into the pan, wrap it well with heavy-duty aluminum foil.
  • Let the cheesecake chill adequately for the best texture and flavor development.

Nutrition

Find it online: https://keepityummy.com/butter-pecan-cheesecake-recipe/

×