Butter Pecan Cheesecake
This rich and creamy Butter Pecan Cheesecake features a buttery graham crust, a sweet pecan filling, and a light whipped topping, making it a perfect cozy dessert for special occasions.
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.
Notes
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.
