Take a taste of the best of both worlds with this Butter Pecan Cheesecake! Crisp graham cracker crust, salted brown sugar cheesecake filling and buttery pecan pie topping come together to create a unique, flavorful holiday dessert!
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Happy Thanksgiving to all! The holiday season is officially upon us and I can’t think of a better way to celebrate than with rich cheesecake, pecan pie and rich butter pecan flavor. But, not just any cheesecake or pecan pie, I’m talking about a Butter Pecan Cheesecake.
What’s better than a creamy cheesecake filling sitting on a crisp graham cracker crust and topped with a pecan pie filling? I’ll answer that for you, nothing. This recipe is an incredibly delicious (and quite fun) way to take two Fall classics and combine them into one glorious dessert.
Perks and Highlights of this Butter Pecan Cheesecake Recipe
Butter Pecan is, and always has been, one of my go-to ice cream flavors: the salty-sweet combination gets me every time! I recently had the thought, “what if butter pecan ice cream and cheesecake had a baby?”. And y’all, this crazy good recipe was born.
If you’re looking for something new to bust out at this year’s holiday table, try out this undeniably good, smack your lips and melt-in-your-mouth, Butter Pecan Cheesecake like this Butter Pecan Cake or Pecan Pie upside down cake!
Cuisine Inspiration: American with a Southern twist Grab your baking pan, y’all, because we’re diving deep into the heart of the South with this scrumptious Butter Pecan Cheesecake, where comfort food meets elegant dessert.
Primary Cooking Method: Baking Get ready to preheat that oven and bask in the heavenly aroma wafting through your kitchen. Perfect baking is the secret sauce here, ensuring that velvety texture we all love.
Dietary Info: Vegetarian, Gluten options available Worry not, my vegetarian friends; indulge without hesitation! Also, a quick swap to a gluten-free crust means everyone gets a slice of the good stuff.
Key Flavor: Buttery, Nutty Goodness Imagine the rich, creamy decadence of classic cheesecake paired with the southern charm of buttered pecans. Sweet, salty, and oh-so-indulgent!
Skill Level: Intermediate Got some baking chops and ready for a little challenge? This recipe’s for you! A bit of patience and love is all it takes to reach cheesecake nirvana.
Special Perks:
- Crowd-Pleaser: Whether it’s a holiday gathering, a family shindig, or you’re just looking to impress, this cheesecake is your golden ticket to ‘oohs’ and ‘aahs’ around the table.
- Versatility: Serve it up classic as is, or get wild with toppings – think caramel drizzle, chocolate shards, or even more pecans. Sky’s the limit!
- Make-Ahead Magic: This beauty tastes even better after chilling in the fridge, making it the perfect dessert to prepare in advance.
- Texture Heaven: Creamy, crunchy, and smooth. This cheesecake’s got it all, y’all! Every bite promises a delightful dance of textures.
- Insta-Worthy: Not only is this dessert finger-licking good, but it’s also a stunner. Get ready for those likes to pour in when this cheesecake graces your feed!
Ingredients
While the ingredient list is long, most of the ingredients are repeated throughout the recipe. Most of the ingredients are simple, pantry-staple items. I recommend pre-measuring/organizing everything to save time!
Here’s everything we’re working with today:
- Graham Cracker Crust requires about 1 1/2 – 2 whole sleeves of graham crackers to make enough crumbs. If you’d like to add a fun twist, replace a ¼ cup of crumbs with crushed pretzels or even more pecans.
- Pecans should be fresh, raw and unsalted. Pecans have a uniquely sweet and buttery flavor that lends itself well to our rich, salty cheesecake.
- Sugar, in both regular granulated and light brown form, are used in this recipe. Granulated sugar sweetens our filling while light brown sugar makes for that sticky-sweet pecan topping. If you don’t have light brown sugar on hand, dark brown sugar can be used.
- Salted Butter introduces creaminess while also adding necessary salt. Salt enhances flavor and creates a fun, delicious contrast.
- Cream Cheese is best when in full-fat, brick-style form. It is ESSENTIAL that your cream cheese is at room temperature! To soften quickly, microwave on high powder for 10-15 seconds.
- Sour Cream adds tang and body. I suggest using a full-fat option. Don’t have any? Try greek yogurt.
- Vanilla Extract acts as a flavor enhancer. I recommend using a high-quality extract for the best result.
- Eggs are used as a binding in the cheesecake layer.
- Heavy Cream is added to the topping to help create the rich, gooey texture of pecan pie. It’s also added to the filling to incorporate more fat.
How to Make Butter Pecan Cheesecake
For the Crust:
- Get Set, Preheat!: Kick things off by preheating your oven to 350°F. Grab a 9-inch springform pan (make sure those sides are at least 2 ¾ inches) or go big with a 10-inch. Give it a good spritz with non-stick baking spray and double-check those locks!
- Mix & Press: Dive in by whisking your graham cracker crumbs with sugar and that liquid gold, aka melted butter. Press this crumbly goodness into your pan’s bottom and let it bake for 10 minutes. Golden perfection? Yes, please!
For the Cheesecake Filling:
- Brown That Butter: In a saucepan, melt butter over medium heat until it foams and turns a delectable amber brown. Once you catch a whiff of nutty heaven, cool it in the fridge for 20-25 minutes.
- Creamy Dreamy Mix: In your stand mixer, whip up the cream cheese and sugars. Drizzle in the heavy cream and your cooled browned butter. Slide in eggs one at a time, then crown it with sour cream, vanilla, and flour. Mix until silkier than a satin pillow.
- Fill ‘Er Up: Pour that luscious filling into your baked crust. Pro tip: Use a water bath for that extra smooth texture.
Bake It to Make It: Send your creation to the oven for 50-65 minutes, then let it chill with the oven off, door ajar, for an hour. Once it’s cool as a cucumber, let it set in the fridge overnight.
For the Pecan Topping:
- Roast and Boast: Preheat to 325°F. Toast those pecans on a parchment-lined sheet for 8-10 minutes. You’re looking for that “just fragrant” cue.
- Saucy Sweetness: In a saucepan, let butter, brown sugar, heavy cream, corn syrup, and vanilla extract mingle until bubbly. Stir in your toasted pecans and let this sweet concoction cool down.
Top It Off: Drizzle that glorious pecan topping over your cooled cheesecake, and voila! You’ve just ascended to the butter pecan cheesecake hall of fame! Slice, serve, and bask in the oohs and aahs. 🌟
TIP: Start with room temperature ingredients! This ensures that your cheesecake does not have lumps. And believe me, you don’t want that.
Any Special Equipment Needed?
No, you can totally make due with a simple cake pan and a whisk. But, there are a few things I would highly recommend having in your tool belt.
Springform Pan: This recipe’s batter will completely fill a 9” springform pan. These pans make for easy, no-mess release after refrigeration.
Electric Mixer (Hand or Stand): If you have a stand mixer on hand, great. Otherwise, do yourself a favor and invest in a trusty hand mixer.
FAQs
Does it need to be refrigerated overnight?
As with all cheesecakes, this one needs time for preparation and refrigeration. Plan accordingly. Butter Pecan Cheesecake does need to be refrigerated for at least 4 hours before serving but it’s better if you let it chill overnight.
When you’re ready to serve it, remove the sides of the pan and transfer to a large plate or serving platter.
To cut the cheesecake, run a sharp knife under hot water. Using a paper or cloth towel, wipe the water off the blade, then slice away! Repeat these steps with each slice.
TIP: For even neater slices, I suggest freezing your cheesecake for 1-2 hours before slicing. Just allow the slices to sit out for at least 30 minutes before serving.
How long do leftovers last?
Leftover cheesecake should never be wasted! Instead, tightly wrap your leftovers with plastic (or saran) wrap or store them in an airtight container. Kept in the refrigerator, cheesecake will last for up to 5 days.
If you don’t plan to eat your leftovers within that time frame, I suggest freezing instead. See instructions below.
Can you freeze it?
Heck yeah! After it has set in the refrigerator, remove the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil. It can be frozen for up to 2 months. Before serving, thaw the frozen cheesecake overnight in the refrigerator.
Alternatively, the cheesecake can be frozen in individual slices for a quick-dessert or a midnight snack!
My Favorite Cheesecake Recipes To Try
Cheesecake is one of my absolute FAVORITE Fall desserts! In any shape, flavor or form, cheesecake is always a creamy, delightfully delectable good time.
What do you say we enjoy the best of the season by churning out a few of my BEST Autumn-inspired cheesecake recipes?
Check ‘em out:
- Pumpkin Swirl Cheesecake Bars
- Vanilla New York Cheesecake
- Peach Cobbler Cheesecake
- Caramel Apple Cheesecake,
- Banana Pudding Cheesecake Blondies
- Sweet Potato Cheesecake
Butter Pecan Cheesecake
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Ingredients
For the Crust
- 1 1/2 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted butter
For the Cheesecake Filling
- 1/4 cup salted butter
- 32 oz cream cheese packages room temperature (4 8 oz packages)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 1 tbsp vanilla extract
- 1/4 cup all purpose flour
For the Pecan Topping
- 1 1/2 cup pecan halves
- 5 tbsp salted butter
- 1/2 cup light brown sugar packed
- 1/2 cup heavy whipping cream
- 1 tbsp corn syrup
- 1/2 tsp vanilla extract
Instructions
For the Crust
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
- Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
For the Cheesecake Filling
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator for 20-25 minutes or until it reaches room temperature.
- In the bowl of your stand mixer, beat together cream cheese and both sugars until completely smooth. Next add heavy cream and browned butter then add eggs one at a time, mixing until incorporated.
- Next add sour cream, vanilla extract and flour and mix until smooth.
- Pour cheesecake filling into baked crust.
- For extra insurance against cracks, USE A WATER BATH!
- Bake cheesecake for 50-65 minutes then turn the oven off and allow the cake to cool in the oven with the door propped open for 1 hour. If using a water bath, bake a little less time.
- Remove cheesecake from the oven and allow it to come to room temperature for an additional 30-60 minutes then store in the refrigerator overnight before serving.
For the Pecan Topping
- Preheat the oven to 325°F and spread the pecans on a parchment lined baking sheet. Roast them for about 8-10 minutes or until just fragrant.
- In a medium saucepan, combine the butter, brown sugar, heavy cream, corn syrup and vanilla extract. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.
Video
Notes
- Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.
- For extra insurance against cracks, USE A WATER BATH!
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Absolutely an amazing cheesecake. Make it for my husband every quarter.
Awe, thank you so much, boo!!
I used this to make mini cheesecakes. And as a heads up, anyone looking to do the same can cut this in half easily. I made 2 full pans of mini-muffin pans (with liners) and only used about 1/3 of the crust and filling.
Hoping it turns out well though!!
Hi, can you substitute organic maple syrup for the corn syrup? Or add some of the maple syrup for additional flavor?
Yes you can sub in the maple syrup here.
Hi Ms. Jocelyn,
I made this recipe 12/20/23 and trust me it is a huge hit! Their is not a crumb left (smile). Question, when making the crust it does not state whether to use salted or unsalted butter. I erred on the side of caution and used unsalted since salted is in the recipe. Anyway, it was a HUGE hit and folks are requesting me to bring it as a signature dish! I want to thank you for the accuracy of your recipes. I follow the instructions as stated with no tweaks. This recipe is Picasso!
I made this for Thanksgiving this year, and it was fantastic! I followed the recipe as written and had no issues! I will definitely be making this cheesecake again!
Wonderful! Glad you liked it!
I am going to make this for Thanksgiving. I like a high crust on my cheesecake- similar to your pecan pie ice cream cheesecake. Would a higher crust work for this cheesecake? if so how is it achieved?
I have no whipping cream. What substitution can I make for the pecan topping?
You can use whole milk, but it won’t be as thick of a caramel.
This recipe is UNBELIEVABLY DELICIOUS! My roommate requested a bday cheesecake and picked butter pecan and luckily I knew that there was a recipe on this blog. The texture of the cheesecake comes together beautifully-especially with room temperature ingredients and the butter pecan topping is so easy to put together. The addition of brown butter to t he cheesecake really takes the flavor to the next level. Literally. I’ve never seen so many jaws drop after a first bite than I did last night at dinner. 10/10 1000 stars out of 5