Butter Pecan Cheesecake Recipe

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Butter Pecan Cheesecake is a decadent dessert that brings together the warm, nutty richness of toasted pecans with the velvety smoothness of a classic cheesecake. Each bite offers layers of flavor — from the buttery graham cracker crust, through the creamy pecan-studded filling, to the glossy caramel drizzle on top crowned with crunchy pecans. It’s the kind of dessert that feels luxurious yet comforting, perfect for holidays, celebrations, or whenever you’re craving something indulgent and unforgettable.

This cheesecake is more than just a sweet treat — it’s a textural masterpiece. The pecans add an earthy crunch that contrasts beautifully with the rich, dense cheesecake layer. And let’s not overlook the buttery caramel sauce: it’s like a golden ribbon tying all the flavors together. Whether you’re serving this as a show-stopping finale to a dinner party or sneaking a slice for yourself with a cup of coffee, Butter Pecan Cheesecake delivers every time.

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Ingredients for this Butter Pecan Cheesecake Recipe

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup packed brown sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• ¾ cup chopped pecans (lightly toasted)

For the topping:

• ½ cup caramel sauce (homemade or store-bought)
• ¾ cup whole pecans, toasted

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Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the base of a measuring cup to get an even layer. Bake for 10 minutes, then remove and let it cool while you prepare the filling.

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Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and continue beating until well combined and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Gently fold in the chopped toasted pecans until evenly distributed.

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Step 3: Bake the Cheesecake

Pour the filling over the prepared crust and smooth the top. Tap the pan lightly on the counter to release any air bubbles. Place the springform pan into a larger roasting pan and fill the outer pan with hot water halfway up the sides (this creates a water bath to prevent cracking). Bake for 60–70 minutes, or until the center is slightly jiggly but set.

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Step 4: Cool and Chill

Once baked, turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. Then remove from the oven and allow it to cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight for best results.

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Step 5: Add the Topping

Right before serving, drizzle the top of the cheesecake with caramel sauce. Arrange the whole toasted pecans generously over the top. Slice and serve chilled — every bite will be creamy, crunchy, sweet, and absolutely unforgettable.

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Estimated Nutrition

Here is the approximate nutritional breakdown for one slice (based on 12 slices total):

• Calories: 510
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 135mg
• Sodium: 320mg
• Carbohydrates: 36g
• Sugars: 28g
• Protein: 6g

Note: Nutrition may vary slightly depending on exact ingredients and portions used.

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Frequently Asked Questions

What type of pecans should I use?

Use raw, unsalted pecans and toast them lightly before mixing in or topping the cheesecake for best flavor and crunch.

Can I make this cheesecake ahead of time?

Yes! In fact, making it a day ahead allows the flavors to develop. Just wait to add the topping until right before serving.

Do I need a water bath?

Yes. A water bath helps prevent cracks and ensures even baking for a silky-smooth texture.

Can I use store-bought caramel sauce?

Absolutely. Store-bought caramel works fine, but a homemade caramel will elevate the flavor even more.

How can I tell when the cheesecake is done baking?

The edges should look set while the center still has a slight jiggle when shaken gently. It will firm up as it cools.

What if I don’t have a springform pan?

A deep pie dish can work in a pinch, but a springform pan is best for easy release and presentation.

Is it okay to skip the sour cream?

Sour cream adds richness and balance. If needed, you can substitute with plain Greek yogurt.

Can I make it gluten-free?

Yes, just use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.

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