Discover the ultimate Butter Pecan Cheesecake, a luscious dessert combining a buttery graham cracker crust, smooth cream cheese filling loaded with toasted pecans, and a rich pecan praline topping. This classic Southern-inspired cheesecake is perfect for holiday celebrations, special occasions, or anytime you crave a creamy, nutty indulgence.

Why You’ll Love This Butter Pecan Cheesecake

Decadently creamy and smooth cheesecake texture
Buttery graham cracker crust adds perfect crunch
Toasted pecans incorporated in filling and topping for rich nutty flavor
Luxurious pecan praline sauce finishes with sticky, caramelized goodness
Ideal for impressing guests with a gourmet homemade dessert

Ingredients Breakdown

Crust:

2 cups graham cracker crumbs – Provides a crisp, buttery base.
½ cup melted butter – Binds the crust and adds richness.
¼ cup brown sugar – Adds sweetness and a slight caramel flavor.

Cheesecake Filling:

2 (8oz) blocks cream cheese, softened – The creamy, smooth foundation of the cheesecake.
½ cup brown sugar & ½ cup granulated sugar – Balanced sweetness with depth from brown sugar.
3 large eggs – Adds structure and richness.
1 cup heavy cream – Ensures a luscious, velvety texture.
2 tsp vanilla extract – Adds warm, sweet aroma and flavor.
½ tsp salt – Enhances the overall taste.
½ cup toasted pecans, chopped – Adds crunch and nutty flavor throughout.

Pecan Praline Topping:

½ cup butter – Creates a rich caramel base for the topping.
1 cup brown sugar – Provides deep sweetness and caramel notes.
½ cup heavy cream – Adds creaminess and smooth texture.
1 tsp vanilla extract – Adds flavor complexity.
1 cup toasted pecans, chopped – Adds crunch and buttery nut flavor.

Tips and Tricks

Use full-fat cream cheese and heavy cream for the creamiest texture.
Toast pecans lightly in a dry skillet for 3-5 minutes until fragrant to maximize flavor.
Avoid overmixing the batter once eggs are added to prevent cracking.
For easy slicing, dip your knife in hot water and wipe clean between cuts.

Variations and Customizations

Swap pecans for walnuts for a slightly different nutty flavor.
Add a pinch of cinnamon or nutmeg to the filling for warm spice notes.
Drizzle caramel sauce on top along with the praline for extra sweetness.
Make mini cheesecakes using muffin tins for individual servings.

Pairing Suggestions

Serve with a rich cup of coffee or espresso to balance the sweetness.
Pair with a scoop of vanilla bean ice cream for a decadent dessert plate.
Complement with fresh berries to add a refreshing contrast.

Storage Instructions

Cover and refrigerate leftover cheesecake for up to 5 days.
Wrap tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the fridge before serving.

Butter Pecan Cheesecake

Author: easysweetmeal
Total Time: 1 hour 30 minutes
Yield: 10-12 servings 1x

Print Recipe

Description

Butter Pecan Cheesecake – A velvety, nutty dream! Buttery graham crust, creamy cheesecake loaded with toasted pecans, and crowned with gooey pecan praline. Pure indulgence in every bite

Ingredients

Scale

2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup brown sugar
2 (8 oz) blocks cream cheese, softened
½ cup brown sugar
½ cup granulated sugar
3 large eggs
1 cup heavy cream
2 teaspoons vanilla extract
½ teaspoon salt
½ cup toasted pecans, chopped
½ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
1 teaspoon vanilla extract
1 cup toasted pecans, chopped

Instructions

1. Prepare the Crust

Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Bake for 10 minutes, then remove and allow to cool while preparing the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese with brown and granulated sugars until creamy and smooth.
Add eggs one at a time, blending well after each addition to ensure a silky texture.
Stir in heavy cream, vanilla extract, and salt until fully combined.
Gently fold in the toasted pecans to distribute evenly.
Pour the filling over the pre-baked crust, smoothing the top with a spatula.
Bake for 50 to 55 minutes, or until the edges are set but the center slightly jiggles when shaken.

3. Prepare the Pecan Praline Topping

While cheesecake bakes, melt butter and brown sugar together in a saucepan over medium heat.
Stir in heavy cream and simmer until the sauce thickens slightly (about 5 minutes).
Remove from heat and mix in vanilla extract and toasted pecans.
Let cool slightly to thicken further before topping the cheesecake.

4. Assemble and Serve

After baking, remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight, to fully set.
Before serving, pour the pecan praline topping evenly over the cheesecake surface.
Garnish with whipped cream and extra toasted pecans if desired.

Notes

Enjoy this rich and buttery Butter Pecan Cheesecake that combines creamy texture with crunchy toasted pecans and a sweet praline topping. A guaranteed crowd-pleaser for any occasion!

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American