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
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.
Notes
- To prevent cracks, use a water bath. For clean slices, use a hot knife. Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg
