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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.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 450
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan.
  3. Bake for 10 minutes and cool.
  4. 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
  1. In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, heavy whipping cream, and cornstarch until combined.
  3. Fold in the prepared butter pecan filling.
Baking
  1. Pour cheesecake filling over the crust and smooth the top.
  2. Bake in the preheated oven for 55-60 minutes or until the center is set.
  3. Let it cool completely in the pan before refrigerating for at least 4 hours.
Topping
  1. For the topping, whip the heavy cream with powdered sugar until soft peaks form.
  2. 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.