Butter Pecan Cheesecake

Nutty, sweet and buttery—what’s not to love about butter pecan desserts? I do think this butter pecan cheesecake might be crowned Best of All, though. The rich butter pecan flavor meets decadent cheesecake with a classic crumb crust. Chopped pecans and butter flavor are abundant in the filling. We even snuck some pecans in the crust, too, which conveniently doubles as the topping. The pie is enough on its own, but I can’t help but feel as if candied pecans and butterscotch sauce would make excellent alternative toppings, if desired.

Ingredients for Butter Pecan Cheesecake

• Crust: Our butter pecan cheesecake recipe adds a little twist to the classic graham cracker crust with finely chopped pecans mixed in.
• Cream cheese: Soften the cream cheese to room temperature so the filling whips up without any restraint. There shouldn’t be any lumps before adding the sour cream.
• Sugar: Granulated sugar sweetens the cheesecake filling and graham cracker crust. You may use light brown sugar in its place, but it may discolor the filling a bit.
• Sour cream: Sour cream adds a pleasant and much-needed tang to break up the rich sweetness.
• Butter flavoring: Find butter flavoring at the grocery store near the extracts. This secret ingredient gives the cheesecake one of its namesake flavors!
• Eggs: Bring the three eggs to room temperature and beat them slightly in a bowl. These extra steps help prevent the filling from overmixing, which can cause the filling to inflate during baking and deflate as it cools, causing a cracked cheesecake.
• Pecans: This butter pecan cheesecake is loaded with pecans, from the pecan-graham cracker crust to the pecan cheesecake filling. For this recipe, you’ll need 1-1/2 cups chopped pecans.

Directions

Step 1: Make the crumb crust

Preheat the oven to 325°F. In a large bowl, stir together the graham cracker crumbs, finely chopped pecans, sugar and melted butter. Set aside 1/3 cup of the mixture for the topping.

Step 2: Press the crust into the pan

Press the remaining crumb mixture onto the bottom and 1 inch up the side of a greased 9-inch springform pan. Try not to pack the mixture in, but just gently press it in. Otherwise, it will be too hard to cut through later when serving.

Editor’s Tip: I love using a 1/4 measuring cup for this task to create an even crust.

Step 3: Wrap the pan for the water bath

Place the springform pan on two sheets of heavy-duty foil (about an 18-inch square each). Securely wrap the foil around the springform pan.

Editor’s Tip: This prevents the water from the water bath from seeping into the cheesecake during baking.

Step 4: Mix the cheesecake filling

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar together until smooth and lump-free. Beat in the sour cream, vanilla extract and butter flavoring. Add in the lightly beaten eggs, and beat them into the filling on low speed just until combined.

Switch to a rubber spatula and fold in the chopped pecans. Pour the cheesecake batter into the crust.

Step 5: Add the topping

Sprinkle the reserved crumb mixture evenly all over the top of the cheesecake.

Step 6: Prepare the water bath

Place the springform pan in a large baking pan. Add 1 inch of hot water to the larger pan to create the water bath.

Editor’s Tip: You can also place the baking pan on the oven rack and then add the water, so you don’t have to carry a pan full of hot water to the oven.

Step 7: Bake and chill

Slide the pan into the oven and bake the cheesecake until the center is almost set, 70 to 80 minutes.

Turn the oven off and open the oven door; let the cheesecake sit for 30 minutes or until the center is completely set. Remove the springform pan from the water bath and place it on a wire rack. Let the cheesecake cool at room temperature for 10 minutes. Carefully run a knife around the inner edge of the pan to loosen the cheesecake from the crust. Cool the cheesecake for one hour longer.

Refrigerate the cheesecake overnight, covering it with storage wrap when it’s completely cooled. Remove the rim of the springform pan just before serving. Enjoy!

Recipe Variations

• Try another crumb crust: The beauty of a crumb crust is that it’s versatile. There are so many other crumb crust ingredients to use instead, like pretzels, nuts, shortbread and Nilla wafers.
• Toast the nuts: Toasting the nuts beforehand brings out the pecans’ naturally nutty, sweet taste. It’s a major flavor boost!
• Add a different topping: To add interest, finish the cheesecake with another topping. Try candied pecans, salted caramel sauce, butterscotch sauce or homemade whipped cream.

How to Store Butter Pecan Cheesecake

Butter pecan cheesecake can be stored in the fridge for up to four days. Cover it with storage wrap or transfer individual slices to an airtight container.

Can you make butter pecan cheesecake ahead of time?

Yes, you can make this butter pecan cheesecake recipe ahead of time. Fully assemble, bake and chill the cheesecake overnight, then freeze the cheesecake for up to two months. Thaw it overnight the day before serving so it’s ready and waiting in the fridge for its big debut.

Butter Pecan Cheesecake Tips

How do you prevent butter pecan cheesecake from cracking?

There are a few ways to prevent a cracked cheesecake. The first is to bake the cheesecake with a water bath so the filling doesn’t dry out and, eventually, crack. Also, don’t overbeat the cheesecake filling once the eggs are added. Doing so will cause the eggs to whip up, inflating the filling during baking and deflating it after, creating a crack in the filling. Finally, always bake a cheesecake on the lowest oven rack, where the oven isn’t the hottest. This will help prevent the cheesecake from overbaking, which would dry out the filling and cause a big crack.

Can you make butter pecan cheesecake without a water bath?

Yes, you can make butter pecan cheesecake without a water bath. However, the cheesecake will be more prone to cracking, and the filling will be less smooth and moist. A cheesecake water bath provides humidity to an otherwise dry oven and maintains the moisture in the filling. Without it, the filling dries out and can crack.

Can you make butter pecan cheesecake without the butter flavoring?

Yes, you can make this butter pecan cheesecake recipe without the butter flavoring, but it won’t have as much of a pronounced butter flavor. If you do omit it, I recommend adding a butterscotch sauce on top to reintroduce the flavor of butter. The sauce recipe uses real butter!