Butter Pecan Cheesecake Recipe

I make this butter pecan cheesecake when I want a dessert that’s rich, nutty, and irresistibly creamy. With a buttery pecan crust, a smooth cheesecake filling, and a sweet caramel-pecan topping, it’s the perfect indulgence for special occasions—or just because.

Why You’ll Love This Recipe

I love how the toasted pecans bring a deep, buttery flavor that pairs perfectly with the velvety cheesecake. The contrast of creamy and crunchy textures makes every bite satisfying, and it’s a dessert that always looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

• 1½ cups graham cracker crumbs

• 1 cup finely chopped pecans, toasted

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

Filling

• 24 oz cream cheese, softened

• 1 cup brown sugar, packed

• 3 large eggs

• 1 cup sour cream

• 1 tsp vanilla extract

Topping

• 1 cup pecan halves, toasted

• ½ cup caramel sauce (store-bought or homemade)

Directions

1. I preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

2. For the crust, I mix graham cracker crumbs, toasted pecans, sugar, and melted butter until well combined, then press the mixture into the bottom of the pan.

3. For the filling, I beat the cream cheese and brown sugar until smooth. I add the eggs one at a time, mixing just until combined. Then I stir in sour cream and vanilla until the batter is silky.

4. I pour the filling over the crust and smooth the top.

5. I bake for 55–65 minutes, or until the center is set but still slightly jiggly.

6. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracks.

7. I refrigerate for at least 4 hours, or overnight, until fully chilled.

8. Just before serving, I top the cheesecake with toasted pecan halves and drizzle with caramel sauce.

Servings and timing

• Servings: I usually get 12 slices.

• Timing: Prep time is about 20 minutes, bake time 55–65 minutes, plus 4+ hours chilling, so total time is around 5½ hours including cooling.

Variations

• I sometimes use crushed vanilla wafers instead of graham crackers for the crust.

• A splash of bourbon in the caramel sauce gives it a warm, boozy note.

• I’ve mixed mini chocolate chips into the filling for a sweet surprise.

• Using maple syrup instead of caramel gives it a cozy autumn twist.

Storage/reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen (without the topping) for up to 2 months—I thaw it in the fridge overnight before adding the pecans and caramel. No reheating is needed.

FAQs

How do I keep my cheesecake from cracking?

I avoid overmixing, bake it gently, and let it cool slowly in the oven before refrigerating.

Can I use salted pecans?

Yes, but I prefer unsalted so I can control the saltiness.

Do I need a water bath for this cheesecake?

It’s not essential, but it helps prevent cracks and keeps the texture extra creamy.

Can I make this ahead of time?

Absolutely—it tastes even better after a night in the fridge.

What’s the best caramel sauce for topping?

I like a thick, buttery caramel, but any smooth, pourable caramel works well.

Conclusion

I enjoy making this butter pecan cheesecake because it’s elegant, flavorful, and always a hit. The combination of creamy cheesecake, buttery pecans, and sweet caramel makes it a dessert worth savoring down to the last bite.