Creamy Butter Pecan Cheesecake That'll Wow Your Guests

This Butter Pecan Cheesecake is a creamy, rich dessert with toasted pecans that will impress your guests.

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Prep Time 20

Cook Time 1

Chill Time 4

Total Time 5 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 355

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Can substitute with crushed cookies.
1/2 cup Melted Butter Coconut oil can be used for a dairy-free twist.
1/4 cup Sugar Brown sugar adds deeper flavor.

For the Filling

16 oz Cream Cheese Can be substituted with mascarpone or vegan cream cheese.
3 large Eggs Room temperature eggs are best.
1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
1 cup Toasted Pecans Other nuts can be used or omitted for nut-free.

Equipment

9-inch springform pan
mixing bowl
electric mixer

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Gather all your ingredients and equipment.
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into bottom of springform pan.
Bake crust for 8-10 minutes until lightly golden. Set aside to cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one by one, mixing well after each.
Stir in vanilla extract and fold in toasted pecans.
Pour cheesecake filling onto baked crust and smooth the top.
Bake for 55-60 minutes until edges are set but center jiggles. Cool in oven with door ajar for 1 hour.
Chill in refrigerator for at least 4 hours or overnight.
Serve topped with whipped cream and extra toasted pecans.

Nutrition

Serving: 1sliceCalories: 355kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 800IUCalcium: 120mgIron: 1mg

Notes

For best results, chill the cheesecake overnight and ensure your eggs are at room temperature.

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