Butter Pecan Cheesecake
Butter Pecan Cheesecake features a creamy cheesecake filling, buttery graham cracker crust, and a crunchy pecan praline topping—perfectly balancing richness and crunch for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 1¾ cup brown sugar
- 2 blocks cream cheese
- ½ cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 3 tsp vanilla extract
- ½ tsp salt
- ½ cup toasted pecans
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press into a 9-inch springform pan and bake for 8–10 minutes until golden. Let cool.
- Beat softened cream cheese until smooth. Add brown sugar, granulated sugar, and mix until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, heavy cream, and fold in chopped toasted pecans.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Bake for 55–65 minutes until set but slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour. Refrigerate for at least 4 hours, or overnight.
- Melt butter and brown sugar in a saucepan over medium heat for 2–3 minutes until thickened. Stir in heavy cream and vanilla, then add toasted pecans and cook for another minute. Let cool.
- Pour cooled pecan praline topping over the chilled cheesecake. Spread evenly, slice, and serve! Enjoy the rich, nutty goodness.