Indulge in this creamy Butter Pecan Cheesecake, a delightful dessert featuring a rich cream cheese filling and a crunchy pecan topping.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:1 hour
Total Time:5 hours 30 minutes (including chilling time)
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup pecans, toasted and chopped
¼ cup butter, melted (for topping)
¼ cup brown sugar
1 teaspoon vanilla extract (for topping)
1 cup pecans, chopped (for topping)
Instructions
Preheat the oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Add 1 teaspoon of vanilla extract and mix well.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Fold in the sour cream and 1 cup of toasted, chopped pecans. Pour the cheesecake batter over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
For the topping, in a small saucepan, combine ¼ cup melted butter, ¼ cup brown sugar, and 1 teaspoon vanilla extract. Cook over medium heat until the sugar is dissolved. Stir in 1 cup of chopped pecans and cook for an additional 2-3 minutes.
Spread the pecan topping over the chilled cheesecake before serving.
Notes
For a richer flavor, add 2 tablespoons of bourbon or whiskey to the cheesecake batter.
Substitute the graham cracker crust with an Oreo crust for a chocolate twist.