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Butter Pecan Cheesecake

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A rich and creamy butter pecan cheesecake with a crumbly graham cracker crust and a melt-in-your-mouth pecan topping, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup sugar
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup pecans, chopped
  • ½ cup unsalted butter
  • ½ cup brown sugar

Instructions

  1. Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan.
  2. Beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of sugar and the vanilla extract, continuing to mix until completely blended. Add the eggs one by one, beating well after each addition.
  3. Pour the smooth filling over the prepared crust and gently spread it out. Bake in the preheated oven for approximately 50-60 minutes, or until the center slightly jiggles when lightly shaken. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for about an hour.
  4. Melt ½ cup of butter in a small saucepan over medium heat, stir in the brown sugar, then add the chopped pecans and cook for 3-4 minutes, until fragrant and bubbly.
  5. Once the cheesecake has cooled completely, pour the warm pecan topping over it, spreading it evenly. Chill in the refrigerator for at least 4 hours, or overnight. Slice with a warm knife when ready to serve.

Notes

This cheesecake can be topped with whipped cream or vanilla ice cream for extra indulgence. It can also be frozen and enjoyed later.

Nutrition

Find it online: https://recypez.com/butter-pecan-cheesecake/

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