Description
This Butter Pecan Cheesecake features a rich and creamy cream cheese filling mixed with toasted pecans and a buttery graham cracker crust. Baked in a water bath for a smooth texture, it’s garnished with whipped cream, caramel, and extra pecans for an indulgent dessert perfect for any occasion.
Ingredients
Scale
Crust
- 9 sheets (140 g) graham crackers
- 1 cup (120 g) pecans
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp kosher salt
- 6 Tbsp unsalted butter, melted
Filling & Assembly
- 4 Tbsp (1/2 stick) unsalted butter
- 1 cup (120 g) pecans, roughly chopped, plus more for serving
- 4 (8-oz) blocks cream cheese, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1/4 cup (60 g) sour cream
- 2 tsp pure vanilla extract
- Whipped cream and caramel, for serving
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Wrap the bottom of an 8 or 9-inch springform pan in foil to prevent water leaks. In a food processor, pulse graham crackers and pecans until fine crumbs form. Transfer to a medium bowl and stir in granulated sugar and salt. Add melted butter and mix until the mixture resembles wet sand and holds when pressed. Press evenly into the bottom and up the sides of the prepared pan.
- Bake the crust: Bake the crust for 15 to 18 minutes until lightly golden. Remove from oven and let cool completely.
- Toast the pecans: In a medium skillet over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup roughly chopped pecans and cook, stirring often, until pecans are lightly toasted and butter is golden and fragrant, about 4 to 5 minutes. Remove from heat and let cool.
- Make the cheesecake batter: In a large bowl, use an electric mixer on medium-high speed to beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in sour cream and vanilla extract until combined. Stir in toasted pecans along with all the browned butter from the skillet, mixing just until incorporated.
- Assemble and bake cheesecake: Pour the batter into the cooled crust, smoothing the top. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 2 inches up the sides of the springform pan, creating a water bath.
- Bake until set: Bake the cheesecake for 60 to 70 minutes until the center slightly jiggles when gently shaken. Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the foil from the pan. Refrigerate the cheesecake until fully chilled, at least 4 hours or preferably overnight.
- Serve: Before serving, top the cheesecake with whipped cream, caramel sauce, and sprinkle with additional pecans.
Notes
- Wrapping the springform pan with foil prevents water from leaking into the crust during the water bath baking process.
- Using a water bath ensures even baking and helps prevent the cheesecake from cracking.
- Letting the cheesecake cool gradually inside the oven reduces the chance of surface cracks.
- For best texture and flavor, refrigerate overnight before serving.
- Make sure cream cheese is softened to room temperature for smooth batter without lumps.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 520
- Sugar: 30g
- Sodium: 250mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 21g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
