introduction
This Butter Pecan Cheesecake is rich, creamy, and full of toasted pecan flavor. It has a buttery graham crust, a sweet pecan filling folded into the cheesecake, and a light whipped topping with extra pecans and caramel. This simple dessert is great for special days or when you want a cozy treat. For a similar nutty dessert idea, see this buttery pecan cake recipe.
why make this recipe
Make this recipe when you want a show-stopping dessert that is still easy to follow. The caramelized pecans add crunchy flavor, and the whipped topping keeps the cheesecake light. If you like pecan sweets, also try these buttery pecan snowball cookies for small bites.
how to make Butter Pecan Cheesecake
Follow the steps below in order. Read them once before you start and have your ingredients ready. For a warm main-course idea to serve with dessert, you might like this air fryer butter chicken variation.
Ingredients :
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ teaspoon cinnamon (optional)
- 1 cup chopped pecans
- 3 tablespoons unsalted butter
- ¼ cup brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- 1 cup prepared butter pecan filling
- 1 cup heavy whipping cream (topping)
- 2 tablespoons powdered sugar
- ½ cup chopped toasted pecans
- Caramel drizzle (for serving)
For more general pantry tips you can check this helpful recipe page while prepping.
Directions :
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan.
- Bake for 10 minutes and cool.
- In a skillet, melt 3 tablespoons of butter over medium heat and add chopped pecans and brown sugar. Cook until the pecans are fragrant and caramelized. Let cool.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, heavy whipping cream, and cornstarch until combined.
- Fold in the prepared butter pecan filling.
- Pour cheesecake filling over the crust and smooth the top.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Let it cool completely in the pan before refrigerating for at least 4 hours.
- For the topping, whip the heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake and sprinkle with chopped toasted pecans. Drizzle with caramel before serving.
how to serve Butter Pecan Cheesecake
Slice with a warm knife for clean pieces. Serve chilled with extra caramel drizzle and a few toasted pecans on top. For a light side, try a small salad like this apple cranberry pecan salad to balance the richness.
how to store Butter Pecan Cheesecake
Cover the cheesecake with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
tips to make Butter Pecan Cheesecake
- Use room-temperature cream cheese for a smooth filling.
- Don’t overmix once eggs are added to avoid cracks.
- Tap the pan gently to remove air bubbles before baking.
- Bake until the center is mostly set; it will firm as it cools.
- Toast pecans first for better flavor and crunch.
variation (if any)
- Swap pecans for walnuts if you prefer.
- Add a ribbon of caramel through the cheesecake before baking for extra caramel flavor.
- Use a chocolate graham crust for a richer base.
FAQs
Q: Can I make this without a springform pan?
A: You can use a regular 9-inch cake pan, but remove the cheesecake by inverting the pan after chilling.
Q: Do I need a water bath?
A: This recipe bakes fine without a water bath, but a water bath helps prevent cracks and gives a creamier texture.
Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese gives the best texture and flavor. Low-fat versions may make the cheesecake less creamy.
Q: How long before serving should I add the whipped cream topping?
A: Add the whipped cream topping just before serving for best texture, or within a few hours of serving.
Q: Can I prep the pecans ahead?
A: Yes. You can caramelize and store pecans in an airtight container for a few days.
Conclusion
This Butter Pecan Cheesecake recipe is a classic choice for holidays and special meals, and you can find more versions and tips online such as the detailed Butter Pecan Cheesecake – Grandbaby Cakes. For an easy weeknight version, see the Easy Butter Pecan Cheesecake – The Country Cook. If you like a browned-butter twist, try this Browned Butter Pecan Cheesecake Recipe | Life Love and Sugar. For a popular community-tested recipe, check the Butter Pecan Cheesecake Recipe on Allrecipes. Taste of Home also shares a classic take at Butter Pecan Cheesecake Recipe.
Butter Pecan Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ teaspoon cinnamon (optional) Adds extra flavor
For the filling
- 1 cup chopped pecans For caramelizing
- 3 tablespoons unsalted butter For caramelizing pecans
- ¼ cup brown sugar For caramelizing pecans
- 24 oz cream cheese, softened Ensure room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- 1 cup prepared butter pecan filling
For the topping
- 1 cup heavy whipping cream For topping
- 2 tablespoons powdered sugar
- ½ cup chopped toasted pecans For garnish
- Caramel drizzle For serving
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan.
- Bake for 10 minutes and cool.
- In a skillet, melt 3 tablespoons of butter over medium heat and add chopped pecans and brown sugar. Cook until the pecans are fragrant and caramelized. Let cool.
Making the filling
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, heavy whipping cream, and cornstarch until combined.
- Fold in the prepared butter pecan filling.
Baking
- Pour cheesecake filling over the crust and smooth the top.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Let it cool completely in the pan before refrigerating for at least 4 hours.
Topping
- For the topping, whip the heavy cream with powdered sugar until soft peaks form.
- Spread over the chilled cheesecake and sprinkle with chopped toasted pecans. Drizzle with caramel before serving.