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Butter Pecan Cheesecake

Fall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts. —Laura Sylvester, Mechanicsville, Virginia
  • Total Time
    Prep: 30 min. Bake: 70 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring
  • 3 large eggs, room temperature, lightly beaten
  • 1 cup finely chopped pecans

Directions

  • In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
  • Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.
Nutrition Facts
1 slice: 456 calories, 33g fat (16g saturated fat), 116mg cholesterol, 224mg sodium, 33g carbohydrate (27g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • Rachel
    Dec 11, 2019

    No comment left

  • Linda
    Oct 16, 2018

    No comment left

  • WinnieH
    Mar 28, 2018

    No comment left

  • Penny
    Oct 2, 2016

    My father loves cheesecake and butter pecan ice cream so I had to make this for him. I took it to our church homecoming meal and it was a hit. Will definitely make it again and use the suggestion of toasting the pecans. I couldn't find butter flavor locally so I substituted extra homemade vanilla and it was good.

  • downsouth1874
    May 27, 2016

    I followed the recipe right by the instructions; even baked 10 minutes longer, still the middle didn't set. Any suggestions what went wrong?

  • Hallas
    Feb 15, 2016

    delicous!

  • JHester91
    Nov 28, 2014

    Couldn't find a spring form pan in time so I made this into mini cheesecake cupcakes instead. They turned out perfectly! Added some caramelized pecans to the top and this tasted just like butter pecan ice cream. Was a huge hit with my family and my coworkers for Thanksgiving. If my body would allow, I'd eat these every day!

  • jguidinger
    Nov 9, 2014

    Awesome.....simple to make. Make sure to do the water bath as it slowly bakes the filling evenly and keeps it from losing the moisture of the filling. Letting it rest/sit one day in the refrigerator melds the flavors fully versus sneaking a piece of the pie. You will be glad you waited.

  • cynt-cent
    Dec 17, 2013

    This is a great recipe I made it more then once and each time they loved it

  • Lazydaysl
    Aug 21, 2013

    This definitely is a 5 stars recipe. It is the best cheesecake ever. I shared it with three of my neighbors and they all called to rave about the cheesecake. Will make this againand again. I want to thank the person that sent in this recipe.