Butter Pecan Cheesecake is a delightful fusion of two classic desserts: the creamy decadence of cheesecake and the rich, nutty flavor of butter pecan pie. This dessert is perfect for holidays, special occasions, or simply to satisfy your sweet tooth. The combination of buttery pecans, a smooth cheesecake filling, and a decadent caramel drizzle on top creates an irresistible treat that will impress your family and friends.
Ingredients
Scale:
1 ½ cups finely chopped pecans (for the crust)
1 cup graham cracker crumbs (for the crust)
½ cup unsalted butter, melted (for the crust)
¼ cup sugar (for the crust)
3 (8-ounce) packages cream cheese, softened to room temperature (for the filling)
1 cup granulated sugar (for the filling)
1 teaspoon vanilla extract (preferably pure for the best flavor; for the filling)
3 large eggs (at room temperature for a creamy texture; for the filling)
1 cup sour cream (for the filling)
½ cup heavy cream (for the filling)
1 cup chopped pecans, toasted (for the topping)
1 cup caramel sauce (store-bought or homemade; for the topping)
Instructions
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the finely chopped pecans, graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove and allow it to cool completely.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Gradually add the sugar and beat until creamy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
Add the sour cream and heavy cream, mixing until just combined.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in the oven for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.
Just before serving, toast the pecans in a dry skillet over medium heat until fragrant.
Remove the cheesecake from the springform pan and drizzle generously with caramel sauce. Sprinkle with toasted pecans and enjoy.
