If you love the decadent tastes of rich cream cheese and toasted pecans, this Butter Pecan Cheesecake is your new dessert soulmate. Creamy, nutty, and utterly indulgent, every bite delivers a luxurious blend of velvety filling, buttery graham crust, and a glossy cascade of caramelized pecans on top. Whether you’re baking for a special celebration or simply treating yourself, this delightfully show-stopping cheesecake will instantly become the star of your dessert table. Get ready, because Butter Pecan Cheesecake is about to win you and your guests over in the sweetest way!

Butter Pecan Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes Butter Pecan Cheesecake so irresistible? Simple, thoughtful ingredients that work their magic in both flavor and texture. Each one adds an essential touch, creating layers of creamy, crunchy, sweet, and toasty notes you’ll absolutely adore!

Graham cracker crumbs: The classic base for a cheesecake, offering a delicate crunch and a lightly sweet, buttery flavor.
Granulated sugar: Adds sweetness and helps the crust hold together beautifully.
Unsalted butter (for crust & topping): Infuses richness into both the crust and the toasty pecan topping.
Cream cheese: The silky, creamy heart of the dessert, delivering tang and luxurious texture.
Brown sugar (for filling & topping): Provides a subtle, caramel-like depth that pairs perfectly with pecans.
Large eggs: Essential for structure and a smooth, custardy filling.
Vanilla extract: Brightens every bite with its warm, aromatic sweetness.
Sour cream: Adds a gentle tang and extra creaminess to the filling.
Heavy cream (for filling & topping): Makes the cheesecake filling lusciously smooth and gives the topping a velvety finish.
Chopped pecans: The stars of the show, toasted for crunch and nutty flavor.
Pinch of salt: Just enough to balance out the sweetness and deepen every bite.

How to Make Butter Pecan Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine your graham cracker crumbs, granulated sugar, and the melted butter. Stir until the mixture looks like wet sand and all crumbs are coated. Press this into the base of a 9-inch springform pan, making sure it’s even and firmly packed. The crust sets the stage for everything to come, holding up beautifully under all that creaminess!

Step 2: Make the Creamy Cheesecake Filling

In a large mixing bowl, beat together softened cream cheese and brown sugar until the batter is silky-smooth and fluffy—this is crucial for that cloud-like texture. Add the eggs one at a time, mixing thoroughly after each to avoid any streaks. Now, gently stir in the vanilla extract, sour cream, and heavy cream until just incorporated. You want everything luscious and velvety, but take care not to over-mix, which can add unwanted air bubbles.

Step 3: Assemble and Bake in a Water Bath

Pour the decadent filling over your prepared crust and smooth out the top with a spatula. For pro-level results (and to avoid any cracks!), set your springform pan into a large baking dish. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the cheesecake pan—this gentle water bath keeps everything creamy and bakes the cheesecake evenly. Bake for 55–65 minutes, until the edges are set but the center still has a little jiggle, like a soft custard.

Step 4: Cool Gradually

Patience pays off here! Once your Butter Pecan Cheesecake is done, turn off the oven, crack the door open slightly, and allow the cake to cool inside for about an hour. This slow cooling prevents sudden temperature changes, helping your cheesecake stay smooth and crack-free.

Step 5: Prepare the Butter Pecan Topping

While the cheesecake is chilling, get that crowning glory ready! In a small saucepan, melt butter over medium heat and add the chopped pecans. Let them toast for 2–3 minutes, stirring occasionally, then add brown sugar, heavy cream, and a pinch of salt. Let it simmer for 3–4 minutes until glossy and thickened—your kitchen will start smelling absolutely heavenly. Let the topping cool to a warm (not hot) consistency before using.

Step 6: Chill, Top, and Serve

Once your cheesecake has cooled on the counter, cover and refrigerate for at least 4 hours or, ideally, overnight. Just before serving, spoon the butter pecan topping generously over the chilled cheesecake. Grab a sharp knife, dip it in hot water, and slice into creamy perfection!

How to Serve Butter Pecan Cheesecake

Garnishes

A slice of Butter Pecan Cheesecake looks dazzling all on its own, but a few finishing touches make it even more irresistible! Try a swirl of whipped cream, a handful of extra toasted pecans, or a drizzle of warm caramel. Even a sprinkle of flaky sea salt right before serving can send this dessert straight into showstopper territory—guests will swoon over every detail.

Side Dishes

This cheesecake shines brightest as the star dessert, but it pairs beautifully with light, fresh accompaniments. Consider fresh berries, a tangy fruit compote, or even a cold glass of milk or coffee. The refreshing zing of fruit cuts through the richness, while a cuppa brings out the nutty and caramel notes in every bite.

Creative Ways to Present

Butter Pecan Cheesecake is a natural crowd-pleaser for holidays, birthdays, or just-because celebrations. For special occasions, try cutting it into tiny squares for a festive dessert board, or serve individual mini cheesecakes for a party twist. Layer with extra pecan topping in glass jars for cheesecake parfaits, or even top with a scoop of vanilla ice cream for the ultimate indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover Butter Pecan Cheesecake keeps exceptionally well! Simply cover the pan or transfer slices to an airtight container and refrigerate for up to five days. The flavors actually deepen over time, making each slice just as dreamy a day or two later.

Freezing

This cheesecake freezes like a pro. For best results, wrap individual slices or the whole cheesecake (without topping) tightly in plastic wrap and foil. Freeze for up to three months. When you‘re ready to enjoy, thaw overnight in the fridge, add the butter pecan topping, and serve as if it were freshly made.

Reheating

Cheesecake is best served chilled, but if you love a just-barely-warm dessert, you can let a slice sit at room temperature for 20–30 minutes before eating. Avoid microwaving, as too much heat can alter the creamy texture we all love.

FAQs

Can I make Butter Pecan Cheesecake ahead of time?

Absolutely! In fact, this cheesecake gets even better after a night in the fridge. Bake it the day before your event and add the butter pecan topping just before serving for maximum freshness.

Why do I need to use a water bath?

A water bath helps the cheesecake bake gently and evenly, preventing cracks and ensuring that luxuriously creamy texture. It’s an extra step, but so worth it for that bakery-perfect result!

What kind of pan should I use?

A 9-inch springform pan is ideal because it allows you to remove the cheesecake easily while keeping the sides neat. If you only have a regular cake pan, be sure to line it thoroughly for easy removal.

How do I get clean slices?

To get perfect, clean slices, dip a sharp knife in hot water and wipe it clean between each cut. This helps ensure every piece of Butter Pecan Cheesecake looks picture-perfect on your dessert plates.

Can I use different nuts in this recipe?

Pecans are classic, but you can absolutely swap for walnuts or almonds if you prefer. Just be sure to toast your nuts well for maximum flavor and crunch in the topping!

Final Thoughts

Whether you’re celebrating something special or simply exploring new flavor adventures, I can’t recommend this Butter Pecan Cheesecake enough. It brings together the joy of creamy cheesecake and the magic of buttery, nutty pecans in every bite. Treat yourself and your loved ones to a slice—you’ll be dreaming of it long after the last crumb is gone!

Butter Pecan Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: Emma
Total Time: 6 hours
Yield: 12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich flavors of this decadent Butter Pecan Cheesecake. Creamy and smooth, with a buttery graham cracker crust and a luscious butter pecan topping, this dessert is perfect for any occasion.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup heavy cream

For the butter pecan topping:

1/4 cup unsalted butter
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup heavy cream
Pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Mix crust ingredients and press into pan.
Prepare the filling: Beat cream cheese and brown sugar, add eggs and remaining ingredients. Pour over crust.
Bake: Place in a water bath and bake until almost set. Cool in the oven.
Make the topping: Melt butter, toast pecans, add sugar, cream, and salt. Simmer until thickened.
Chill and serve: Refrigerate cheesecake for at least 4 hours, then top with butter pecan mixture before serving.