Butter Pecan Cheesecake
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Butter pecan is a timeless flavor for a reason—it’s the perfect blend of toasted nuts, nutty browned butter, and rich, buttery sweetness. Now picture all of that wrapped into a silky cheesecake that melts in your mouth, finished with a glossy caramel drizzle and a sprinkle of crunchy pecan praline.
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This isn’t just dessert—it’s pure indulgence. Smooth, comforting, and brimming with nostalgic Southern charm, this cheesecake is the kind of showstopper that sparks whispers of “Wait…you made this?!” at holiday dinners, birthdays, or even on a Tuesday when you need a little luxury.
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And the best part? Despite its bakery-worthy look, it’s surprisingly simple to make. No water bath, no cracks, no stress—just a clever, foolproof method that delivers perfection every time.
Why You’ll Love This Cheesecake
- 🥜 Authentic butter pecan flavor from browned butter & toasted pecans
- 🧈 Ultra-creamy texture with a no-crack guarantee
- 🍯 Caramel-pecan topping for crunch, shine, and decadence
- ⏳ Make-ahead friendly—tastes even better the next day
- 🥄 Elegant enough for guests, easy enough for weeknights
If you adore desserts that are creamy, nutty, and just sweet enough—with that “homemade but impressive” magic—this is your new signature recipe.
Butter Pecan Cheesecake
Ingredients
| For the Crust | |
|---|---|
| 1½ cups pecans, toasted & finely ground | |
| 1½ cups graham cracker crumbs (or vanilla wafer crumbs for extra buttery flavor) | |
| ¼ cup light brown sugar, packed | |
| 6 tbsp unsalted butter, melted | |
| Pinch of salt |
| For the Cheesecake Filling | |
|---|---|
| 4 (8 oz) packages full-fat cream cheese, softened | |
| ¾ cup granulated sugar | |
| ¾ cup light brown sugar, packed | |
| 4 large eggs, room temperature | |
| 1 cup sour cream, room temperature | |
| 1 tsp pure vanilla extract | |
| ½ cup unsalted butter, browned & cooled* | |
| 1 cup finely chopped toasted pecans |
How to brown butter: Melt butter in a saucepan over medium heat. Swirl as it foams, then turns golden and smells nutty (5–7 mins). Transfer to a bowl and cool completely before using.
| For the Topping | |
|---|---|
| ½ cup caramel sauce (store-bought or homemade) | |
| ½ cup chopped toasted pecans | |
| Flaky sea salt (optional, for contrast) |
Step-by-Step Instructions (Foolproof & Crack-Free)
- Toast the Pecans
- Spread pecans on a baking sheet. Toast at 350°F for 8–10 minutes until fragrant. Cool completely.
- Reserve ½ cup chopped for topping; grind 1½ cups for crust; chop 1 cup for filling.
- Make the Crust
- Mix ground pecans, graham crumbs, brown sugar, salt, and melted butter until combined.
- Press firmly into the bottom (and 1 inch up the sides) of a 9-inch springform pan.
- Bake at 325°F for 10 minutes. Cool on a wire rack.
- Brown the Butter
- While crust bakes, brown your butter (see note above).
- Let it cool completely—warm butter will curdle the batter!
- Prepare the Filling
- Beat cream cheese until smooth (2–3 mins).
- Add sugars; beat until fluffy.
- Add eggs one at a time, mixing just until incorporated.
- Mix in sour cream, vanilla, cooled browned butter, and chopped pecans. Fold gently to avoid overmixing.
- Bake Low & Slow
- Pour filling over cooled crust. Smooth the top.
- Bake at 325°F for 55–65 minutes, until edges are set but center jiggles slightly.
- Turn off oven, crack door with a wooden spoon, and let cheesecake rest inside for 1 hour.
- Chill Thoroughly
- Remove from oven, run a knife around the edge, and cool completely.
- Cover and refrigerate at least 6 hours (overnight is best).
- Finish with Caramel & Crunch
- Before serving, drizzle with warm caramel sauce.
- Sprinkle with toasted pecans and a pinch of flaky salt for balance.
