Imagine a cheesecake so velvety and rich, every bite feels like a celebration — that’s exactly what you get with Butter Pecan Cheesecake. This dessert brings together a crunchy, buttery graham cracker crust, a silky cream cheese filling swirled with fragrant toasted pecans, and those irresistible caramel undertones that make classic butter pecan treats so beloved. Whether for a holiday gathering or a casual weekend dessert, this showstopper promises pure comfort and indulgence in every decadent slice.

Butter Pecan Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of classic ingredients come together to create the luscious, nutty depth of Butter Pecan Cheesecake. Each element on this list is crucial, playing a unique role in the final taste, texture, and aroma of the dessert.

Graham cracker crumbs: The backbone of your crust, offering a toasty, slightly sweet crunch beneath the creamy filling.
Granulated sugar: Used in both the crust and filling to bring balanced sweetness throughout every layer.
Unsalted butter (melted): Binds the graham crumbs and adds rich, buttery flavor to the crust.
Chopped pecans: The star ingredient, giving each bite that signature buttery nuttiness and a tender crunch.
Unsalted butter (for toasting pecans): Elevates the pecan flavor and ensures they’re perfectly aromatic.
Cream cheese (softened): Delivers the creamy, tangy body essential for the ultimate cheesecake experience.
Packed light brown sugar: Adds caramel notes and a hint of moisture, boosting that butterscotch depth.
Granulated sugar (second portion): Enhances the creamy richness without overpowering the delicate flavors.
Large eggs: Provide structure, helping the filling set while keeping it wonderfully creamy.
Sour cream: Brings a gentle tang and silkiness to the cheesecake’s texture.
Vanilla extract: Enhances all the other flavors, giving that warm and familiar aroma.
Butter extract: The secret to capturing that classic butter pecan ice cream flavor (feel free to use more vanilla if needed).
Salt: Just a pinch to balance the sweetness and amplify all those scrumptious flavors.

How to Make Butter Pecan Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, a spoonful of granulated sugar, and the melted butter. Mix until everything looks like damp sand; it should hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for about 8 minutes, just enough to set the crust and coax out that toasty aroma. Let the crust cool while you work on the next step.

Step 2: Toast the Pecans

Melt 1/4 cup unsalted butter in a skillet over medium heat. Add the chopped pecans and toast them, stirring occasionally, for around 5 minutes. You’ll know they’re ready when you can smell that irresistible, sweet nuttiness wafting up. This small step is a game changer — toasting brings out every nuanced flavor the pecans have to offer. Set the toasted pecans aside and let them cool completely before adding them to the cheesecake batter later.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat your softened cream cheese until it’s completely smooth with no lumps. Add in both the packed light brown sugar and granulated sugar, beating until everything is combined and creamy. Next, add the eggs one at a time, blending after each one so the batter stays smooth. Now mix in the sour cream, vanilla extract, butter extract, and salt, letting the flavors meld together beautifully. Finally, gently fold in the cooled, toasted pecans so they’re evenly distributed throughout the batter.

Step 4: Bake the Cheesecake

Pour the pecan-studded filling over your cooled crust and smooth out the top with a spatula for a bakery-worthy finish. Bake the Butter Pecan Cheesecake for 60–70 minutes, or until the center looks just set but slightly jiggly in the middle when you nudge the pan. Resist the urge to overbake — you’re aiming for creamy, not dry! After baking, turn off the oven, crack the door open, and let your cheesecake gradually cool for 1 hour. This helps prevent those pesky cracks everyone worries about.

Step 5: Chill and Set

Once the cheesecake has gently cooled in the oven, transfer it to the fridge and let it chill for at least 4 hours (overnight is even better). This step sets up the filling and makes slicing the Butter Pecan Cheesecake a total breeze. Patience pays off here; the flavors deepen and the texture becomes pure perfection.

How to Serve Butter Pecan Cheesecake

Garnishes

To make every slice irresistible, add a swirl of fresh whipped cream and a generous drizzle of caramel sauce right before serving. A handful of extra toasted pecan pieces sprinkled on top doubles down on that nutty flavor and adds a rustic, bakery-inspired look. You can even dust with a pinch of cinnamon for a little extra warmth.

Side Dishes

Butter Pecan Cheesecake is the star of the show, but if you’d like a little something on the side, try serving it with a bowl of fresh berries or sugared orange slices. Both add a bright, tangy contrast that complements the cheesecake’s richness. A hot cup of coffee or strong black tea also balances all those sweet, buttery notes perfectly.

Creative Ways to Present

Looking to impress? Try serving the cheesecake already cut into petite bars for easy, handheld party treats. Or use a ring mold to make individual round minis, each topped with piped cream and artfully arranged pecans. For special occasions, garnish the center with edible flowers or gold leaf for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Butter Pecan Cheesecake tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and luscious for up to 5 days — and some say the flavors get even bolder after a day or two.

Freezing

To freeze, slice the cheesecake and wrap each piece securely with plastic wrap and aluminum foil, or place slices in freezer-safe containers. It’ll keep beautifully for up to a month. When you’re ready to indulge, simply let it thaw in the fridge overnight before serving.

Reheating

While this cheesecake is best served cold or at room temperature, if you love a slightly softer, warmer bite, just let a slice rest at room temp for 20–30 minutes before enjoying. Avoid microwaving, as it can change the texture of the creamy filling.

FAQs

Can I use store-bought toasted pecans instead of toasting my own?

Absolutely! Pre-toasted pecans are a great time saver. Just make sure they’re unsalted and as fresh as possible to ensure the very best Butter Pecan Cheesecake flavor.

What if I don’t have butter extract?

No worries! You can simply add an extra 1/2 teaspoon of vanilla extract in place of the butter extract. The resulting cheesecake will still be rich and deeply flavorful, just with a little less of that classic butter pecan vibe.

How do I prevent cracks on top of my cheesecake?

The trick is letting your Butter Pecan Cheesecake cool gradually in the oven with the door cracked open after baking. Also, don’t overbake — the center should be a bit wobbly when you turn off the oven, and it will firm up as it cools.

Can I make this cheesecake gluten-free?

Definitely! Swap out the graham cracker crumbs for your favorite gluten-free crumbs or cookies. Just check that all ingredients are gluten-free, and follow the same instructions for a delicious result.

Is it okay to make Butter Pecan Cheesecake a day ahead?

That’s actually the best way to do it! Making it ahead gives the flavors time to meld and the texture to set up perfectly. Just keep it chilled until you’re ready to serve.

Final Thoughts

There’s something downright magical about making a homemade Butter Pecan Cheesecake — it’s a dessert that feels like a hug on a plate. Whether for a holiday feast or a cozy night in, I hope you fall for its creamy filling, nutty richness, and irresistibly buttery flavor just like I have. Give it a try, and don’t be surprised when it becomes your new dessert tradition!

Butter Pecan Cheesecake Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 5 hours 35 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and nutty flavors of this decadent Butter Pecan Cheesecake. Creamy cheesecake is studded with toasted pecans and sits atop a buttery graham cracker crust, creating a dessert that is sure to impress.

Ingredients

Scale

Crust:

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

Filling:

1 1/2 cups chopped pecans
1/4 cup unsalted butter (for toasting pecans)
3 (8 oz) packages cream cheese, softened
1 cup packed light brown sugar
1/4 cup granulated sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon butter extract
1/2 teaspoon salt

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Instructions

Preheat Oven: Preheat the oven to 325°F (163°C).
Prepare Crust: Combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan and bake for 8 minutes.
Toast Pecans: Melt 1/4 cup butter in a skillet and toast chopped pecans until fragrant. Let cool.
Make Filling: In a large bowl, beat cream cheese until smooth. Add sugars, eggs, sour cream, extracts, and salt. Fold in toasted pecans.
Bake: Pour filling over crust and bake for 60–70 minutes. Cool in the oven, then refrigerate for at least 4 hours.