Description
Indulge in a rich and creamy Butter Pecan Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and crunchy toasted pecans, all baked to perfection and chilled for a velvety finish.
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.
- Prepare crust: In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture evenly into the bottom of a springform pan to form the crust.
- Make filling base: In a large mixing bowl, beat the softened cream cheese, sour cream, and sugar until the mixture is smooth and creamy without lumps.
- Add eggs: Crack the eggs in one at a time, beating well after adding each to ensure they incorporate fully into the mixture.
- Flavor the batter: Mix in the vanilla extract, then gently fold in the toasted chopped pecans, distributing them evenly throughout the filling.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 50-55 minutes or until the center is just set and slightly jiggly.
- Cool and chill: Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours to firm up and develop flavors before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- To toast pecans, spread them on a baking sheet and roast at 350°F for about 5-7 minutes, stirring occasionally.
- Do not overbake; a slightly jiggly center will set as it chills.
- Use a springform pan to make removing the cheesecake easier.
- For best flavor, chill overnight.
