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A close up of pecan cheesecake with a caramel topping on a white plate

Butter Pecan Cheesecake

Take a taste of the best of both worlds with this Butter Pecan Pie Cheesecake! Crisp graham cracker crust, salted brown sugar cheesecake filling and buttery pecan pie topping come together to create a unique, flavorful Thanksgiving dessert!
Course Dessert
Cuisine American, Southern
Keyword butter pecan, cheesecake, cheesecake recipes, pecan, pecan pie, pecans
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Resting Time 13 hours
Total Time 15 hours 15 minutes
Servings 12 servings
Calories 627kcal


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


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.



TIP 1: Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.
TIP 2: For extra insurance against cracks, USE A WATER BATH!


Calories: 627kcal | Carbohydrates: 58g | Protein: 17g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 768mg | Potassium: 371mg | Fiber: 2g | Sugar: 47g | Vitamin A: 952IU | Vitamin C: 1mg | Calcium: 345mg | Iron: 1mg