Description
Rich and creamy butter pecan cheesecake with a buttery pecan crust, smooth cheesecake filling, and a sweet caramel-pecan topping, perfect for special occasions.
Ingredients
- 1½ cups graham cracker crumbs
- 1 cup finely chopped pecans, toasted
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup pecan halves, toasted
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Mix graham cracker crumbs, toasted pecans, sugar, and melted butter until combined; press into bottom of pan.
- Beat cream cheese and brown sugar until smooth.
- Add eggs one at a time, mixing just until combined.
- Stir in sour cream and vanilla until batter is silky.
- Pour filling over crust and smooth top.
- Bake 55–65 minutes until center is set but slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside 1 hour to prevent cracks.
- Refrigerate at least 4 hours or overnight until fully chilled.
- Top with toasted pecan halves and drizzle caramel sauce before serving.
Notes
- Use crushed vanilla wafers instead of graham crackers for crust variation.
- Add a splash of bourbon to caramel sauce for warm, boozy flavor.
- Mix mini chocolate chips into filling for a sweet surprise.
- Substitute maple syrup for caramel for an autumn twist.
- Store cheesecake covered in fridge up to 5 days.
- Freeze without topping up to 2 months; thaw overnight before adding toppings.
- Avoid overmixing and cool slowly to prevent cracking.
- Using a water bath helps maintain creamy texture and prevents cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 230mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
