Butter Pecan Cheesecake
A creamy and buttery cheesecake topped with crunchy toasted pecans, perfect for gatherings.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar
For the Filling
- 16 oz 16 oz cream cheese, softened
- 1 cups 1 cup sugar
- 1 tsp 1 tsp vanilla extract
- 3 large 3 large eggs
For the Pecan Topping
- 1 cup 1 cup pecans, chopped
- 0.5 cups ½ cup unsalted butter
- 0.5 cups ½ cup brown sugar
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 10 minutes and then let it cool.
Making the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the eggs, one at a time, mixing on low speed until just blended. Avoid overmixing to ensure a smooth texture.
Baking the Cheesecake
- Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
Preparing the Pecan Topping
- In a small saucepan over medium heat, melt the butter.
- Stir in chopped pecans and brown sugar, mixing until the sugar is dissolved and pecans are evenly coated.
- Let cool slightly.
Assembly
- Once the cheesecake is baked and cooled, spread the pecan topping evenly over the cheesecake.
- Chill in the refrigerator for at least 4 hours or overnight for best results.
- Slice your heavenly creation and enjoy!
Notes
For a lighter version, consider using Neufchâtel cheese instead of cream cheese. To prevent cracks, avoid overmixing and bake at a lower temperature.