Description
This Butter Pecan Cheesecake is a creamy and decadent dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and toasted pecans for a delightful crunch. Perfectly baked to a silky consistency and chilled to enhance flavors, it’s an indulgent treat ideal for special occasions or anytime you crave a rich, nutty cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Filling
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup toasted pecans, chopped
Instructions
- Preheat oven: Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake evenly.
- Prepare the crust: In a bowl, combine the graham cracker crumbs with melted butter, mixing thoroughly. Press this mixture evenly into the bottom of a springform pan to form the crust base.
- Mix the filling base: Beat the softened cream cheese, sour cream, and sugar together in a large mixing bowl until the mixture is completely smooth and creamy.
- Add the eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth, consistent batter.
- Flavor and combine: Add the vanilla extract to the filling mixture and stir gently to combine. Pour the entire filling evenly over the prepared crust in the pan.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50-55 minutes until the center is set but still slightly jiggly for a creamy texture once chilled.
- Cool and chill: Allow the cheesecake to cool to room temperature first. Then, refrigerate it for at least 4 hours to help it firm up and develop flavors before serving.
Notes
- Make sure cream cheese is softened to room temperature for a smooth filling.
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- If the cheesecake cracks, chilling will help it set beautifully and the cracks become less noticeable.
- Use a water bath when baking if you want to prevent cracks and ensure even baking.
- Let the cheesecake rest at room temperature for 10-15 minutes before slicing to achieve clean slices.
