If you’re on the hunt for a show-stopping dessert that combines creamy richness with nutty warmth, this Butter Pecan Cheesecake is an absolute must-try. Its buttery graham cracker crust, velvety cream cheese filling, and luscious, caramelized pecan topping come together in perfect harmony to create a dessert that’s both comforting and elegant. Whether you’re serving it for a holiday celebration or to impress guests on a casual weekend, this Butter Pecan Cheesecake promises a slice of pure joy in every bite.

Ingredients You’ll Need

Simple, classic ingredients make this Butter Pecan Cheesecake truly special. Each one plays a vital role, adding depth of flavor, the perfect texture, or that irresistible color that draws you in before you even take a bite.

Butter: Provides richness and helps bind the crust and topping for that melt-in-your-mouth feel.

Pecans: Toasted to bring out their nutty aroma and crunchy texture, essential for that signature buttery pecan punch.
Graham cracker crumbs: The base of the crust, adding a slightly sweet and crunchy foundation.

Brown sugar: Adds caramel notes both in the crust and the topping, balancing sweetness perfectly.
Cream cheese: The star of the filling, delivering that classic cheesecake creaminess.

Granulated sugar: Sweetens the filling smoothly without overpowering other flavors.
Flour: Gives structure to the cheesecake, ensuring it sets beautifully.
Eggs and egg yolks: Create a silky texture and help the cheesecake hold its shape.

Heavy whipping cream: Adds a luscious creaminess to the filling and brings richness to the topping.
Vanilla extract: Enhances the overall flavor with subtle sweetness and warmth.
Kosher salt: Balances the sweetness and enriches every other flavor.

How to Make Butter Pecan Cheesecake

Step 1: Toast and prepare pecans

Begin by toasting the pecans in a little melted butter over medium heat. This step is pure magic—it amplifies the nuts’ natural flavor and aroma, creating an irresistible nutty crunch that’s essential for the topping and crust. Let them cool completely before chopping finely to avoid any sogginess in your crust.

Step 2: Make the crust

Combine graham cracker crumbs, brown sugar, the cooled toasted pecans, and the remaining melted butter. Press this mixture firmly along the bottom and up the sides of a springform pan. Baking it briefly not only sets the crust but also gives it a golden color and a slight crispness that contrasts beautifully with the creamy filling.

Step 3: Prepare the filling

The filling is where the Butter Pecan Cheesecake transforms into a velvety dream. Beat cream cheese until silky smooth, then gradually add both sugars and flour for structure. The eggs are added one at a time, ensuring no lumps and a perfect creamy consistency. The addition of cream and vanilla rounds out the flavor, making this filling luxuriously smooth and indulgent.

Step 4: Bake the cheesecake

Pour the filling over your baked crust and set the pan inside a roasting pan with hot water halfway up the sides—this water bath technique ensures the cheesecake cooks evenly without cracking. Bake until the center is just set with a slight jiggle; this texture will firm up beautifully as it cools.

Step 5: Prepare and add the topping

The topping elevates this Butter Pecan Cheesecake to a decadent level. Cook brown sugar, butter, cream, and salt until thick and glossy, then stir in pecan halves and pieces. Spread the warm topping carefully over the cheesecake and let it set before refrigerating to allow the flavors to meld and the topping to take its perfect form.

Step 6: Chill and finish

Cover and chill your masterpiece for at least 8 hours. This resting time lets the flavors deepen and the texture become perfectly firm yet creamy. Before serving, run a knife along the edges and remove the pan sides for that stunning presentation.

How to Serve Butter Pecan Cheesecake

Garnishes

A sprinkle of extra toasted pecans or a drizzle of caramel sauce adds an eye-catching sparkle and enhances the rich buttery pecan profile. For a fresh touch, a few dollops of lightly whipped cream offer a creamy contrast to the dense cheesecake. And if you’re feeling a bit fancy, a dusting of cinnamon or nutmeg can introduce a subtle warm spice note that beautifully complements the buttery pecans.

Side Dishes

Serve slices with fresh berries like raspberries or strawberries to cut through the richness with their bright acidity. If you want to complement the cheesecake’s decadent flavors, a scoop of vanilla or cinnamon ice cream alongside makes each bite a dream duo. Coffee or a creamy latte is also an excellent pairing that rounds out this dessert experience beautifully.

Creative Ways to Present

Why not turn your Butter Pecan Cheesecake into mini individual servings? Use a muffin tin to create mini cheesecakes topped with pecan clusters for a party-perfect treat. Another idea is to layer the cheesecake filling and pecan topping in clear glasses for a stunning parfait presentation, perfect for elegant gatherings or casual brunches.

Make Ahead and Storage

Storing Leftovers

Butter Pecan Cheesecake keeps beautifully in the fridge, tightly covered with plastic wrap or stored in an airtight container. This preserves its creamy texture and prevents drying out. It’s best enjoyed within 3 to 4 days for optimal freshness and flavor.

Freezing

If you want to save some for later, this cheesecake freezes wonderfully. Wrap it well in several layers of plastic wrap and then foil to prevent freezer burn. When you’re ready to indulge again, thaw it overnight in the fridge to maintain that luscious texture.

Reheating

Because cheesecake is best served chilled, it doesn’t require reheating. However, if your topping becomes too firm, you can let slices sit at room temperature for 15 to 20 minutes before serving, allowing the topping to soften slightly and the flavors to open up.

FAQs

Can I use a different type of nut for the Butter Pecan Cheesecake?

Absolutely! While pecans offer a beautiful buttery flavor that defines this cheesecake, walnuts or almonds can be delicious alternatives. Just toast them the same way to bring out their unique crunch and aroma.

Why is a water bath necessary when baking the cheesecake?

The water bath helps the cheesecake bake evenly by moderating the heat around the pan. This prevents cracking and creates a smooth, creamy texture that’s synonymous with perfect cheesecakes.

Can I make the crust without nuts?

Yes, you can omit the pecans if needed, but know that you’ll miss some of that characteristic buttery nuttiness. To keep the richness, consider adding an extra tablespoon of melted butter to the graham cracker crust.

How do I prevent my cheesecake from cracking?

Aside from using a water bath, avoid overmixing the batter and don’t open the oven door during baking. Cooling the cheesecake gradually and at room temperature before refrigeration also helps maintain a smooth top without cracks.

Can I make this cheesecake gluten-free?

Yes! Swap the graham cracker crumbs for gluten-free graham crumbs or crushed gluten-free cookies. Just double-check that all other ingredients, like vanilla extract, are gluten-free to keep it safe.

Final Thoughts

This Butter Pecan Cheesecake is one of those special desserts that feels like a warm hug on a plate. Each step brings out layers of comforting flavors and textures that are sure to become your new favorite indulgence. So go ahead, gather those simple ingredients, and treat yourself and loved ones to a slice of bliss—you won’t regret it!

Butter Pecan Cheesecake Recipe

★★★★★

5.2 from 29 reviews

Author: Mariam

Total Time: 10 hours (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy Butter Pecan Cheesecake featuring a buttery graham cracker crust with toasted pecans, a smooth cream cheese filling, and a luscious caramel-like pecan topping. Perfect for dessert lovers who enjoy a nutty and indulgent treat.

Instructions

Cook pecans: Heat 1/2 tablespoon of the melted butter in a small skillet over medium heat. Add chopped pecans and cook, stirring constantly, for 3 to 4 minutes until toasted. Remove from heat and let cool completely for about 20 minutes. Finely chop the toasted pecans.
Prepare pan: Preheat your oven to 325°F (163°C). Wrap the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks. Coat the inside bottom and sides of the pan with cooking spray.
Prepare crust: In a medium bowl, combine graham cracker crumbs, brown sugar, cooled toasted pecans, and the remaining 6 tablespoons of melted butter. Press this mixture firmly onto the bottom and about 1 inch up the sides of the prepared pan. Bake for 7 to 8 minutes until set and lightly browned. Transfer to a wire rack and cool completely, about 30 minutes.

Prepare filling: Using a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until creamy, 2 to 3 minutes. Gradually add granulated sugar, brown sugar, and flour, beating until smooth, about 1 minute. Add whole eggs one at a time, beating just until combined after each addition. Add egg yolks one at a time, incorporating just until combined. Finally, beat in the heavy cream and vanilla extract on low speed until just combined, about 1 minute.
Add filling to pan: Pour the prepared cream cheese filling over the cooled crust in the springform pan. The pan will be full.
Bake cheesecake: Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in the preheated oven for 1 hour and 10 minutes to 1 hour and 20 minutes, until the center is almost set but still jiggles slightly when shaken. Transfer to a wire rack, remove the foil, and let the cheesecake cool until slightly warm, about 1 1/2 to 2 hours.

Prepare topping: In a small saucepan over medium heat, combine brown sugar, butter, heavy cream, and kosher salt. Bring to a boil and cook while stirring constantly for 2 1/2 to 3 1/2 minutes until thickened. Stir in toasted pecan halves and chopped pecans. Remove from heat and let stand for 5 minutes, stirring occasionally.
Finish cheesecake and chill: Spoon the warm pecan topping evenly over the slightly warm cheesecake, leaving about a 1/2-inch border around the edges. Let stand until the topping is set, about 30 minutes. Cover the cheesecake with foil coated in cooking spray to prevent sticking, and chill for at least 8 hours or up to 24 hours. Before serving, run a knife around the edges to loosen the cheesecake and remove the sides of the springform pan.

Notes

Ensure cream cheese is at room temperature for a smooth filling without lumps.

Use a water bath to prevent cracking and to ensure even baking of the cheesecake.
To avoid water seeping into the pan, wrap it well with heavy-duty aluminum foil.
Let the cheesecake chill adequately for the best texture and flavor development.

For a nut-free version, omit pecans and substitute with your preferred crunchy ingredient.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 520
Sugar: 35g

Sodium: 280mg
Fat: 38g
Saturated Fat: 18g

Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 36g

Fiber: 2g
Protein: 8g
Cholesterol: 140mg

Keywords: Butter Pecan Cheesecake, cheesecake recipe, pecan dessert, creamy cheesecake, nutty dessert