Butter Pecan Cheesecake Recipe
This Butter Pecan Cheesecake is pure, buttery indulgence! We’ve got a rich, creamy cheesecake filling sitting on a pecan shortbread cookie crust, topped with a dreamy caramel pecan sauce.
It’s basically a celebration of everything delicious. Whether you’re a cheesecake fan or a butter pecan lover, this dessert is guaranteed to be a hit at any gathering!
Frequently Asked Questions
Can I use a different type of cookie for the crust?
Absolutely! If you can’t find pecan sandies, graham crackers or digestive biscuits work great. But trust me, the pecan sandies really take this cheesecake to another level.
How do I know when my cheesecake is done baking?
Your cheesecake is ready when the edges are set but the center still has a slight jiggle. It’ll firm up as it cools. Don’t overbake or you’ll lose that smooth, creamy texture!
Do I have to use corn syrup for the topping?
Corn syrup helps give the topping that glossy, thick texture, but you can substitute with honey or maple syrup in a pinch.
Can I make this ahead of time?
Yes! Cheesecakes actually taste better after they’ve had a day to chill and set. You can make it a day or two in advance, and it’ll be perfect for your event.
Fun Places to Serve This Cheesecake
Holiday Dinners – Butter pecan is basically the unofficial flavor of the holidays, right? This cheesecake will be the star of your Thanksgiving or Christmas dessert table.
Brunch Gatherings – Cheesecake for brunch? Yes, please! Serve it alongside your favorite mimosas and pastries for a decadent treat that your guests will love.
Birthday Parties – If someone in your life is a butter pecan fan, this cake will be the ultimate birthday surprise!
Potlucks – Bring this cheesecake to a potluck, and prepare to be the dessert hero. Everyone will be asking for the recipe!
How to Store Leftovers
If you have any leftovers (big if), wrap the cheesecake tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and then in foil, and they’ll keep in the freezer for up to 2 months. Just let them thaw in the fridge before serving.
Tips for Making This Recipe with Kids
Making this Butter Pecan Cheesecake with kids can be a blast! Here are some ways to get them involved:
Crushing the Cookies – Kids love smashing things, so let them crush up the pecan sandies for the crust. You can put them in a plastic bag and let the little ones go to town with a rolling pin or even their hands.
Mixing the Filling – They can help stir the cream cheese mixture or crack the eggs (just make sure to fish out any stray eggshells).
Topping the Cheesecake – Once the cheesecake is ready, let them help pour the caramel pecan topping. It’s a messy job, but they’ll love being part of the finishing touches.
So, the first time I made this cheesecake was for Thanksgiving, and I thought I was ready. I had all my ingredients laid out, my playlist going, and everything was going smoothly—until I realized I’d forgotten to soften the cream cheese.
Cue the panic! After a few hilarious attempts to soften it quickly (including sitting on it like it was a cold chair), I finally got it together, and that cheesecake came out perfect. My family was obsessed, and now it’s a yearly tradition that I have to make. Funny how kitchen mishaps can turn into beloved family desserts!
Why This Recipe Works
The Crust – Pecan sandies bring a buttery, nutty flavor that perfectly complements the rich cheesecake filling. It’s like butter pecan in crust form!
The Creamy Filling – With a base of four blocks of cream cheese, this cheesecake is lusciously smooth and decadent, balanced with a touch of sour cream for tang.
The Topping – The caramel pecan topping is what dreams are made of—sweet, buttery, and slightly nutty. It ties everything together and adds that perfect finishing touch.
Customizable – You can play around with the toppings, use different nuts, or even drizzle some chocolate or extra caramel on top for more indulgence.
This Butter Pecan Cheesecake is not just a dessert, it’s an experience. From the crunchy crust to the creamy filling and caramel pecan topping, every bite is an explosion of buttery, sweet, and nutty goodness.
Here are some more amazing cheesecake recipes to try:
The Most Decadent Butter Pecan Cheesecake Recipe
This decadent butter pecan cheesecake recipe is so great for dessert!
Ingredients
- Ingredients
- Crust
- 24 Pecan Sandies Shortbread Cookies (Keebler)-crushed
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Filling
- 32 oz (4 blocks) cream cheese, room temperature
- ½ cup light brown sugar, packed
- 1 cup granulated sugar
- 4 eggs, brought to room temperature
- 1/3 cup sour cream
- 1 tbsp vanilla extra or vanilla bean paste
- ½ tsp salt
- 2 tbsp all purpose flour
- Topping
- 4 tbsp unsalted butter
- 1/3 cup brown sugar, packed
- ½ cup heavy cream
- 1 tbsp dark brown corn syrup
- 2 tsp vanilla extract
- 1.5-2 cups chopped or halved pecans
Instructions
- Preheat the oven to 325F
- Place eggs in a bowl of warm water to bring to room temp, set aside for 5-7 mins
- Crush the pecan cookies and mix with melted butter and granulated sugar. Press down into a 9inch spring form pan. Bake for 10 mins. Set aside
- Turn the oven up to 350F
- Mix cream cheese blocks to break them up with a hand or stand mixer.
- Add in both sugar and mix until smooth.
- Add eggs one at a time, mixing after each, scrape down the bowl and add the vanilla
- Add in salt, sour cream and flour, mixing until just combined
- Pour batter into springform pan and place inside of a larger pan for the water bath
- Pour warm/hot water into the larger pan coming up about 1-2 inches on the side of the springform pan
- Bake for 75 mins. Open the oven doors but leave the cheesecake or carefully remove and allow to cool to room temp for one hour.
- Cover with plastic wrap and chill for at least 6 hours (or overnight)
- Prepare the topping (at least an 1.5-2 hrs before serving)
- In a small sauce pan combined 4 tbsp unsalted butter, brown sugar, heavy cream, dark brown corn syrup, vanilla extract and chopped or halved pecans. Bring mixture to a boil, making sure all of the sugar has melted. Set aside and allow to cool before pouring over the top of the cheesecake
Notes
The water bath helps prevent cracks in the cheesecake.
It’s best to boil the water for the water bath prior to it going into the oven.
I used a 9 inch springform pan inside of a 15*11 inch pan
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 1392Total Fat 102gSaturated Fat 40gTrans Fat 1gUnsaturated Fat 53gCholesterol 262mgSodium 1098mgCarbohydrates 89gFiber 5gSugar 63gProtein 36g
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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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