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Butter Pecan Cheesecake: The Ultimate Guide to Baking Perfection

  • Total Time: 420 minutes
  • Yield: 12 servings 1x

Description

Decadent butter pecan cheesecake featuring a graham cracker crust, pecan layer, creamy cheesecake filling, and a rich butter pecan topping.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup pecan halves, toasted and chopped
  • 2 tablespoons unsalted butter
  • ¼ cup packed light brown sugar
  • 1 tablespoon heavy cream
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • 32 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecan halves, toasted
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
  5. In a medium skillet over medium heat, melt the butter. Add the chopped pecans and cook for 2-3 minutes, stirring frequently, until fragrant and lightly toasted.
  6. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Cook for another 1-2 minutes, stirring constantly, until the sugar is dissolved and the mixture is smooth.
  7. Pour the pecan mixture evenly over the cooled graham cracker crust.
  8. Let the pecan layer cool slightly while you prepare the cheesecake filling.
  9. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  10. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
  11. Add the eggs one at a time, beating well after each addition.
  12. Stir in the sour cream, heavy cream, vanilla extract, almond extract, and salt. Mix until just combined.
  13. Pour the cheesecake filling over the pecan layer in the springform pan. Spread it out evenly.
  14. Prepare a water bath. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan.
  15. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  16. Carefully transfer the roasting pan with the cheesecake to the preheated oven.
  17. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
  18. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  19. Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack.
  20. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  21. In a medium saucepan over medium heat, melt the butter.
  22. Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth and slightly thickened, about 2-3 minutes.
  23. Remove from heat and stir in the vanilla extract, toasted pecan halves, and salt.
  24. Let the topping cool slightly before pouring it over the chilled cheesecake.
  25. Remove the chilled cheesecake from the springform pan. Run a thin knife around the edges of the pan to loosen the cheesecake before releasing the sides.
  26. Pour the butter pecan topping evenly over the top of the cheesecake.
  27. Refrigerate for at least 30 minutes to allow the topping to set slightly.
  28. To serve, slice the cheesecake with a sharp knife. For clean slices, you can dip the knife in hot water and wipe it clean between each slice.

Notes

  • Make sure your cream cheese and eggs are at room temperature for a smoother cheesecake filling.
  • Don’t overmix the cheesecake batter after adding the eggs, as this can cause the cheesecake to crack.
  • The water bath is crucial for even baking and preventing cracks.
  • Allow the cheesecake to cool gradually in the oven to further prevent cracking.
  • Refrigerate for at least 6 hours, or preferably overnight, for the best flavor and texture.
  • Toasting the pecans enhances their flavor.
  • Use a flat-bottomed measuring cup to press the crust evenly.
  • Prep Time: 45 minutes
  • Cook Time: 75 minutes

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Find it online: https://recipesstrawberry.com/butter-pecan-cheesecake/