Butter Pecan Cheesecake is one of those dreamy desserts that stops conversations and starts new traditions. Imagine a lush, creamy cheesecake base flecked with toasty pecans, nestled in a crisp graham cracker crust, then crowned with a rich, buttery pecan sauce that’ll win over any sweet tooth (and maybe even the skeptics!). Whether you’re prepping something special for the holidays or simply want to treat yourself, this Butter Pecan Cheesecake is both a showstopper and comfort food at its finest.

Butter Pecan Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Butter Pecan Cheesecake truly irresistible are the simple yet soulful ingredients—each one brings a signature flavor or texture, working in perfect harmony. Here’s what you’ll need to capture all those caramel, nutty, and creamy notes in every bite.

Graham cracker crumbs: Form the crispy, golden base that’s a classic start to any great cheesecake.
Finely chopped pecans: Add nutty crunch in both the crust and cheesecake filling, plus a bold finish as a topping.
Unsalted butter (melted): Holds the crust together and makes the pecan topping deliciously glossy and rich.
Brown sugar: Boosts that caramel-pecan vibe throughout the cheesecake, from the crust to the luscious topping.
Cream cheese (softened): The heart of every cheesecake—smooth, tangy, and unmistakably creamy.
Large eggs: Give structure and that signature fluff to the cheesecake’s texture.
Sour cream: Infuses a subtle tang, balancing all the sweet, buttery flavors beautifully.
Vanilla extract: Lends warmth and a classic depth that rounds out the filling and the topping.
Butter extract (optional): Intensifies that buttery bakery flavor, but feel free to skip if you can’t find it!
Heavy cream: Takes the topping to a rich, silky level—think praline in sauce form.
Pinch of salt: Just enough to brighten flavors and keep the sweetness in check.

How to Make Butter Pecan Cheesecake

Step 1: Prepare the Pan

Start by preheating your oven to 325°F. Grease a 9-inch springform pan generously, then wrap the outside with foil if you’re using a water bath (which helps prevent cracks and keeps the cake satiny-smooth). A secure pan means easy removal and all that gorgeous layering intact.

Step 2: Mix and Bake the Crust

In a mixing bowl, combine graham cracker crumbs, chopped pecans, brown sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan, using the back of a spoon to compact it. Bake the crust for about 8 to 10 minutes—just until set and lightly golden. Set aside to cool slightly while you make the filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and brown sugar together until perfectly smooth and creamy—no lumps! Add eggs one at a time, incorporating each fully before the next. Beat in the sour cream, vanilla extract, and, if you like, a little butter extract for extra richness. Finally, fold in the chopped toasted pecans so every slice gets a bit of crunch.

Step 4: Pour and Bake

Pour the cheesecake filling over your prebaked crust, smoothing out the top with a spatula. Set the pan inside a larger roasting pan and pour in hot water until it comes about halfway up the sides of the springform pan. Bake at 325°F for 55 to 65 minutes; the cheesecake should be just set in the center with a slight jiggle when gently shaken.

Step 5: Cool Gradually

Once baked, turn off the oven and crack the oven door. Let the cheesecake cool inside for an hour—this gentle cooldown helps prevent the dreaded cracks! Remove the pan, then chill in the refrigerator for at least 4 hours, or overnight, to lock in that silky texture.

Step 6: Prepare the Butter Pecan Topping

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, then bring to a gentle simmer. Let it bubble away for two to three minutes, thickening into a luscious caramel sauce. Remove from the heat, stir in vanilla and salt, then fold in the chopped pecans. Let it cool slightly before spooning it over your chilled cheesecake.

How to Serve Butter Pecan Cheesecake

Garnishes

A flourish of whipped cream, a sprinkle of extra toasted pecans, or a fine dusting of brown sugar make lovely toppers for your Butter Pecan Cheesecake. Fresh mint leaves or a drizzle of caramel sauce can also add both pop and polish for a celebratory finish.

Side Dishes

Pair this decadent cheesecake with light and bright sides. Fresh berries bring a welcome tartness, while a side of espresso, black coffee, or even a glass of bourbon contrasts beautifully with the sweet, nutty richness.

Creative Ways to Present

For a playful twist, serve Butter Pecan Cheesecake in mason jars for individual portions, or create mini cheesecakes in a muffin tin for a crowd. You can even layer slices with vanilla ice cream for a delightful parfait.

Make Ahead and Storage

Storing Leftovers

Cover the cheesecake tightly with plastic wrap or transfer individual slices to an airtight container. Stored in the refrigerator, Butter Pecan Cheesecake will remain fresh and scrumptious for up to five days—though, odds are, it’ll be devoured long before then!

Freezing

To freeze, wrap the cheesecake (whole or sliced) first in plastic wrap and then in foil. It can be frozen for up to two months. When ready to enjoy, let it thaw overnight in the fridge. For the best texture, add the pecan topping after thawing.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer a slightly warmer touch, let slices sit at room temperature for 20 to 30 minutes before serving. If your butter pecan topping needs loosening, a quick zap in the microwave or gentle heat on the stove will do the trick.

FAQs

Can I use a different crust instead of graham crackers?

Absolutely! Crushed digestive biscuits or vanilla wafer cookies both make excellent alternatives. If you love extra crunch, you can use all pecans for the crust for a deeper nutty flavor.

How do I prevent my cheesecake from cracking?

Using a water bath and allowing the cheesecake to cool gradually in a slightly open oven makes a huge difference. Also, don’t overmix your batter—just beat until smooth, then stop!

What makes Butter Pecan Cheesecake different from regular cheesecake?

It’s the double hit of toasty pecans and the deeply flavorful brown sugar in both the filling and topping. Plus, that buttery sauce on top elevates it above your standard cheesecake fare.

Can I make the topping ahead of time?

Yes! Prepare the butter pecan topping in advance and store it in the fridge. Reheat gently and pour over the cold cheesecake just before serving. This is a real time-saver during busy gatherings or holidays!

Is the butter extract essential for the flavor?

Butter extract is optional—it intensifies that warm, bakery-style butteriness. If you don’t have it, your Butter Pecan Cheesecake will still taste absolutely fantastic thanks to the browned butter and nutty pecans.

Final Thoughts

If you’re searching for a dessert that feels both comforting and incredibly special, you have to try this Butter Pecan Cheesecake. Every bite delivers that magical harmony of creamy, crunchy, sweet, and buttery—truly a treat that earns rave reviews. Gather your ingredients, invite some friends, and prepare for your new favorite crowd-pleaser!

Butter Pecan Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich, creamy decadence of this Butter Pecan Cheesecake. A buttery graham cracker and pecan crust holds a velvety smooth cream cheese filling, topped with a luscious butter pecan sauce. Perfect for any special occasion or holiday gathering.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup finely chopped pecans
1/3 cup unsalted butter, melted
2 tablespoons brown sugar

For the cheesecake filling:

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

For the butter pecan topping:

1/2 cup chopped pecans
1/4 cup unsalted butter
1/3 cup brown sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Make the crust: In a bowl, combine graham cracker crumbs, chopped pecans, brown sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and set aside to cool slightly.
Make the filling: In a large bowl, beat the softened cream cheese and brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Mix in the sour cream, vanilla extract, and butter extract (if using). Fold in the chopped toasted pecans. Pour the filling over the crust and smooth the top.
Bake: In a water bath at 325°F for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Make the topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cream. Bring to a simmer and cook for 2–3 minutes until slightly thickened. Remove from heat, stir in vanilla and salt, then add the chopped pecans. Let cool slightly, then spoon over the chilled cheesecake.