Butter Pecan Cheesecake
This Butter Pecan Cheesecake combines the smoothness of classic cheesecake with the nutty essence of butter pecans, resulting in a luxurious and comforting dessert.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs These serve as the base of the cheesecake, providing a sweet and crunchy texture.
- 0.5 cup Unsalted butter, melted The melted butter binds the crumbs together and adds richness to the crust.
- 0.25 cup Granulated sugar This sweetness enhances the flavor of the crust and balances the richness of the filling.
Filling Ingredients
- 24 ounces Cream cheese, softened This forms the creamy base of the cheesecake.
- 1 cup Granulated sugar The sugar sweetens the filling.
- 1 teaspoon Vanilla extract A touch of vanilla enhances the overall flavor profile.
- 3 large Eggs The eggs provide structure and stability.
- 0.5 cup Sour cream This adds tanginess and creaminess to the filling.
- 1 cup Pecans, toasted and chopped The toasted pecans contribute a delightful crunch.
Topping Ingredients
- 0.5 cup Caramel sauce This sweet sauce adds a rich layer of flavor.
- 0.5 cup Pecans, toasted Additional toasted pecans provide a decorative topping.
Instructions
- 1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with the butter and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to set.
- 2. Preheat your oven to 325°F (163°C).
- 3. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and mix well.
- 4. Add the eggs one at a time, mixing on low speed until just incorporated after each addition.
- 5. Gently fold in the sour cream and vanilla extract until smooth.
- 6. Fold in the chopped and toasted pecans.
- 7. Pour the filling over the prepared crust and smooth the top.
- 8. Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
- 9. Cool the cheesecake in the oven for about 1 hour, then let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- 10. Before serving, drizzle caramel sauce over the cheesecake and sprinkle additional toasted pecans on top.
- 11. Carefully remove the sides of the springform pan and slice the cheesecake into portions.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.