Description
A rich and creamy Butter Pecan Cheesecake featuring a buttery pecan-crumb crust, toasted pecans folded into a smooth cream cheese filling, baked in a water bath for a perfectly moist texture, and topped with whipped cream, caramel, and more pecans for a decadent finish.
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″ springform pan in foil to prevent water leakage later. In a food processor, pulse the graham crackers and pecans until fine crumbs form. Transfer the crumbs to a medium bowl, add sugar and salt, and stir to combine. Pour in melted butter and incorporate until the mixture resembles wet sand and holds when pressed.
- Form and bake the crust: Press the crumb mixture evenly into the bottom and up the sides of the prepared springform pan. Bake until lightly golden, about 15 to 18 minutes. Remove from oven and allow to cool completely.
- Toast pecans: In a medium skillet over medium heat, melt 4 tablespoons of butter. Add 1 cup pecans and cook, stirring frequently, until pecans are lightly toasted and the butter turns golden with a nutty aroma, about 4 to 5 minutes. Remove from heat and let cool.
- Make the filling: In a large mixing bowl, beat softened cream cheese and granulated sugar on medium-high speed until smooth and creamy. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in sour cream and vanilla extract until incorporated. Fold in the toasted pecans along with all the browned butter from the skillet, mixing gently just until combined.
- Assemble and bake the cheesecake: Pour the filling into the cooled crust and smooth 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 to create a water bath.
- Bake the cheesecake: Bake at 325°F (163°C) for 60 to 70 minutes, or until the center is only slightly jiggly. Turn off the oven and prop the door open slightly, allowing the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the foil from the pan and refrigerate the cheesecake until fully chilled, at least 4 hours or overnight for best results.
- Serve: Top the chilled cheesecake with whipped cream, caramel sauce, and additional pecans before serving.
Notes
- Wrapping the springform pan with foil prevents water from seeping in during the water bath.
- Using a water bath helps the cheesecake bake evenly and prevents cracks.
- Allowing the cheesecake to cool gradually inside the oven helps achieve a smooth texture.
- For best flavor, chill the cheesecake overnight.
- Ensure the cream cheese is softened to avoid lumps in the filling.
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 530 kcal
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 41 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg
