I can’t think of anything better than my butter pecan cheesecake for the holidays. Now I know making homemade cheesecake may not be your fave thing, but for this recipe, it’s worth it. I make a brown butter cheesecake filling that gets added to a graham cracker crust and baked. Then I top with a gooey pecan pie filling. It’s got textures on textures, and that cheesecake filling is the creamiest you will ever taste.
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Video Tutorial
How to Make Butter Pecan Cheesecake
Step 1: 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.
Step 2: Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
Step 3: 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.
Step 4: 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.
Step 5: Next add sour cream, vanilla extract and flour and mix until smooth.
Step 6: Pour cheesecake filling into baked crust.
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Step 7: 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.
Step 8: 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.
Step 9: Cool to room temperature before pouring over the cooled cheesecake.
Butter Pecan Cheesecake Recipe
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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
Nutrition
Recipe Tips
- Room Temp: Start with room temperature ingredients! This ensures that your cheesecake does not have lumps. And believe me, you don’t want that.
- For clean slices: Put the cheesecake in the freezer for 1 hour before you add the topping then run a sharp knife under hot water. Using a paper or cloth towel, wipe the water off the blade, then slice and repeat.
Recipe Help
I believe at least 4-5 hours is needed for refrigeration but I prefer overnight so it really sets up.
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Does the oven temp drop to bake the cheesecake or does it bake at 350?
Nope it stays the same.