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Butter Pecan Cheesecake

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A decadent Butter Pecan Cheesecake with a buttery crust and rich, creamy filling, topped with a crunchy pecan glaze.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup sugar
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup pecans, chopped
  • ½ cup unsalted butter
  • ½ cup brown sugar

Instructions

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until thoroughly mixed. Press the crust mixture evenly into the bottom of a springform pan. Bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, then let it cool.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and continue mixing. Incorporate the vanilla extract, followed by the eggs one at a time.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 50-60 minutes at 325°F (160°C) until the edges are set. Allow to cool slowly in the oven for about an hour, then chill in the refrigerator for at least 4 hours.
  4. Prepare the Pecan Topping: In a saucepan over medium heat, combine chopped pecans, unsalted butter, and brown sugar. Cook until the mixture is bubbly. Allow it to cool slightly before spreading it over the chilled cheesecake.
  5. Assembly: Once the cheesecake is chilled, carefully remove it from the springform pan. Pour the pecan topping over the cheesecake, slice, serve, and enjoy!

Notes

For a touch of elegance, serve with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for 4-5 days.

Nutrition

Find it online: https://tashirecipez.com/butter-pecan-cheesecake/

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