Description
This rich and creamy Butter Pecan Cheesecake features a buttery graham cracker and pecan crust, a smooth cream cheese filling studded with toasted buttered pecans, and is topped with whipped cream, caramel, and additional pecans for a decadent finish. Baked in a water bath for the perfect texture, it makes an elegant dessert perfect for gatherings and special occasions.
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 the oven to 325°F (163°C). Wrap the bottom of an 8″ or 9″ springform pan with foil to prevent water leakage during baking. In a food processor, pulse the graham crackers and pecans until fine crumbs form. Transfer to a medium bowl, then add granulated sugar and kosher salt. Stir to combine. Pour in melted butter and mix until the texture resembles wet sand and holds together when pressed. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake the crust until lightly golden, about 15 to 18 minutes. Remove and let cool completely.
- Toast the pecans. In a medium skillet over medium heat, melt the butter. Add the pecans and cook, stirring frequently, until they are lightly toasted and the butter is golden and fragrant, about 4 to 5 minutes. Remove from heat and let cool.
- Make the cheesecake filling. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium-high speed until smooth and creamy. Add the eggs one at a time, beating well after each addition, and scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract, mixing just until combined. Fold in the toasted pecans along with all the browned butter from the skillet, beating until just incorporated.
- 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 in the oven until the center jiggles slightly when the pan is gently shaken, about 60 to 70 minutes.
- Cool the cheesecake. Turn off the oven and prop the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking and ensure even cooling.
- Chill and serve. Remove the foil from the pan. Refrigerate the cheesecake until thoroughly chilled, at least 4 hours or overnight. Before serving, top with whipped cream, caramel sauce, and additional pecans for garnish.
Notes
- Wrapping the springform pan in foil is important for preventing water from the water bath from leaking into the crust.
- Using a water bath (bain-marie) ensures even baking and prevents cracking by regulating oven temperature and moisture.
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Allow the cheesecake to chill overnight if possible for best texture and flavor development.
- To toast pecans evenly, stir constantly and watch carefully to avoid burning.
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 520
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
