Rich, creamy, and studded with crunchy toasted pecans, Butter Pecan Cheesecake is the ultimate showstopper for any dessert table. The nutty, buttery notes mingle perfectly with the tangy cream cheese filling, all nestled on a classic graham cracker crust and crowned with an irresistible brown sugar pecan topping. Once you’ve tasted a slice, you’ll understand why it’s a beloved Southern-inspired masterpiece that feels both luxurious and warmly familiar. Whether you’re baking for the holidays, a special celebration, or just treating yourself, this cheesecake will have everyone asking for seconds!
Ingredients You’ll Need
This Butter Pecan Cheesecake may look and taste fancy, but the magic comes from simple, everyday ingredients. Each item brings something special—flavor, texture, or richness—that makes this dessert truly unforgettable.
- Graham cracker crumbs: These give the crust its signature crunch and a hint of honeyed sweetness.
- Granulated sugar: A touch in the crust ensures the perfect balance of sweet and salty.
- Unsalted butter: Melted butter binds the crust and later creates that satiny, melt-in-your-mouth topping.
- Cream cheese: The star of the show—softened cream cheese guarantees a smooth, luscious filling.
- Light brown sugar: Adds warm, caramelized flavor to both the cheesecake and the topping.
- Large eggs: These bring structure and silkiness to every bite.
- Vanilla extract: Rounds out the flavors and makes the whole cheesecake smell divine.
- Salt: Just a pinch enhances the buttery pecan flavor and balances the sweetness throughout.
- Sour cream: Delivers a creamy texture and a subtle tang that keeps the filling extra dreamy.
- Chopped toasted pecans: Toasting the pecans intensifies their nutty flavor and crunch—don’t skip this step!
- Heavy cream: Adds richness to the decadent butter pecan topping.
How to Make Butter Pecan Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s pressed down tight for a sturdy crust. Bake for 10 minutes, then set it aside to cool while you move on to the filling.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese and brown sugar together until light and fluffy. This step is key for a smooth, lump-free cheesecake, so take your time. Add the eggs one at a time, beating well after each so the batter is silky. Mix in the vanilla extract, salt, and sour cream, blending until just combined. Finally, gently fold in the toasted pecans, being careful not to deflate the batter. Pour it over your cooled crust and smooth out the top.
Step 3: Bake with Care
Slide the pan into the oven and bake for 55–65 minutes. You’re looking for the center to be almost set, with just a tiny wobble. When it’s done, turn off the oven and crack the door open. Let the Butter Pecan Cheesecake rest inside for about an hour—this helps prevent cracks and allows it to finish gently. After an hour, take it out and let it chill in the fridge for at least four hours, though overnight is even better for perfect slicing and flavor.
Step 4: Make the Butter Pecan Topping
For that irresistible, glossy topping, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar and let it bubble for two to three minutes, until fully dissolved. Next, whisk in the heavy cream, vanilla, pinch of salt, and the rest of your toasted pecans. Let it all simmer for another two to three minutes, creating a warm, nutty sauce. Allow this mixture to cool slightly before spooning it generously over your thoroughly chilled cheesecake.
Step 5: Finish and Serve
Once the topping has set, run a thin knife around the edge of the pan, release your springform, and transfer the cheesecake to a serving platter. Admire your Butter Pecan Cheesecake masterpiece—then slice, serve, and marvel as every forkful disappears!
How to Serve Butter Pecan Cheesecake
Garnishes
For an extra-special touch, try adding a flourish of whole toasted pecans, a drizzle of caramel sauce, or delicate whipped cream rosettes around each slice. The rich colors and contrasting textures make each piece of Butter Pecan Cheesecake even more inviting and photogenic.
Side Dishes
The cheesecake truly shines when served with fresh berries, like raspberries or strawberries, which cut through the richness. A cup of hot coffee or a scoop of vanilla ice cream on the side also make perfect partners for this indulgent dessert.
Creative Ways to Present
If you want to wow your guests, consider serving individual Butter Pecan Cheesecake parfaits layered in jars, or cut the cheesecake into mini squares for an easy-to-serve party treat. For special occasions, pile the slices high on a cake stand with scattered pecans and spun sugar for a dramatic (and delicious!) centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover Butter Pecan Cheesecake should be covered with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and decadent for up to five days, making it a great make-ahead treat for busy weeks or unexpected cravings.
Freezing
If you want to prep ahead or have extra, you can freeze slices (or the entire cheesecake, without the topping!) for up to three months. Wrap each piece tightly in plastic wrap and foil, then thaw in the refrigerator overnight before serving. Add the butter pecan topping fresh for best texture and shine.
Reheating
While cheesecake is best enjoyed chilled, you can gently bring a slice to room temperature for about 30 minutes if you prefer a softer texture. If your topping has firmed up in the fridge, simply microwave it for 10–15 seconds before pouring over each slice.
FAQs
What’s the best way to toast pecans for this cheesecake?
Toast pecans in a dry skillet over medium heat for 4–5 minutes, stirring frequently until they smell fragrant and look slightly darker—just keep a close eye so they don’t burn! Let them cool before adding to the cheesecake or topping.
Can I use store-bought crust instead of making my own?
Absolutely, if you’re pressed for time! A pre-made 9-inch graham cracker crust will work in a pinch, but the homemade version gives you that fresh, buttery flavor that truly sets this Butter Pecan Cheesecake apart.
Why does my cheesecake crack in the middle?
Cracks can happen if the filling is overmixed or the cheesecake cools too quickly. To prevent them, use room temperature ingredients, avoid overbeating, and make sure to follow the gentle cooling instructions. Even if a crack appears, the luscious butter pecan topping will cover it beautifully!
Can I make Butter Pecan Cheesecake ahead of time?
Definitely! The flavors actually get better as the cheesecake sits. Make it a day or two ahead and store tightly covered in the fridge. Add the topping just before serving for ultimate freshness and shine.
Is this recipe gluten-free?
The traditional graham cracker crust contains gluten, but you can swap in your favorite gluten-free graham crackers for an equally delicious result. Everything else in the recipe is naturally gluten-free!
Final Thoughts
If you’re craving something unforgettable, I can’t recommend this Butter Pecan Cheesecake enough. Every creamy, nutty bite is a little celebration in itself. Give it a try, and I know you’ll fall in love—just be prepared for lots of recipe requests!
Print
Butter Pecan Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy delight of Butter Pecan Cheesecake. This decadent dessert features a crunchy graham cracker crust, a luscious cream cheese filling with toasted pecans, and a buttery pecan topping. Perfect for special occasions or a sweet treat any day!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup sour cream
- 1 cup chopped toasted pecans
For the butter pecan topping:
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ¼ cup heavy cream
- 1 cup chopped toasted pecans
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Mix filling: Beat cream cheese and brown sugar until smooth. Add eggs, vanilla, salt, and sour cream. Fold in pecans.
- Bake cheesecake: Pour filling over crust and bake until almost set. Cool in oven.
- Prepare topping: Melt butter, stir in brown sugar, add cream, vanilla, salt, and pecans. Simmer and pour over chilled cheesecake before serving.
Notes
- Toast pecans before using.
- Topping can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 28g
- Sodium: 290mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
