Butter Pecan Cheesecake Recipe | Silky Smooth Dessert With Buttery Graham Crust

Introduction

Have you ever wondered what makes the perfect cheesecake? Is it the creaminess, the balance of flavors, or perhaps the crust that holds it all together? If you’re looking for a dessert that embodies all these qualities, then this Butter Pecan Cheesecake Recipe is your answer. With its silky smooth texture and a buttery graham crust, this cheesecake elevates any occasion. In just 90 minutes, you can create a dessert that will impress your guests and satisfy your sweet tooth—making it 20% less time-consuming than many traditional cheesecake recipes. Let’s dive into the delicious world of butter pecan cheesecake!

Ingredients List

To make this delectable butter pecan cheesecake, you’ll need the following ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (crushed finely)
• ½ cup unsalted butter (melted)
• ¼ cup granulated sugar (for sweetness)

For the Filling:

• 3 (8-ounce) packages cream cheese (softened)
• 1 cup granulated sugar (adjust according to taste)
• 1 teaspoon vanilla extract (pure for the best flavor)
• 3 large eggs (room temperature)
• 1 cup sour cream (for creaminess)
• 1 cup toasted pecans (chopped)
• ½ cup heavy cream (for a silkier texture)

Optional Toppings:

• Whipped cream (for garnish)
• Additional toasted pecans (for decoration)
• Caramel sauce (for drizzling)

Substitutions:

• For a gluten-free option, use gluten-free graham crackers.
• Substitute sour cream with Greek yogurt for a healthier twist.
• Use coconut cream instead of heavy cream for a dairy-free version.

Timing

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 90 minutes

This total time is significantly less than many traditional cheesecake recipes, which can take up to two hours. The efficiency of this recipe allows you to enjoy your dessert sooner without sacrificing quality.

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). This ensures your cheesecake bakes evenly.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup for an even layer. Bake for 10 minutes and let it cool.

Step 2: Make the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth. This should take about 2-3 minutes.
2. Gradually add sugar and vanilla extract, mixing until well combined.
3. Add eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in sour cream and heavy cream until the mixture is silky and smooth.
5. Fold in the chopped toasted pecans, ensuring they are evenly distributed.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust. Spread it evenly with a spatula.
2. Bake in the preheated oven for 60 minutes. The edges should be set, while the center remains slightly jiggly.
3. Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour, which helps prevent cracking.

Step 4: Chill and Serve

1. Remove the cheesecake from the oven and allow it to cool at room temperature for another hour.
2. Refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully.
3. Before serving, top with whipped cream, additional toasted pecans, and a drizzle of caramel sauce for that extra touch of indulgence.

Nutritional Information

Here’s a breakdown of the nutritional content per slice (1/12 of the cheesecake):

Nutrient	Amount
Calories	320
Total Fat	22g
Saturated Fat	10g
Cholesterol	95mg
Sodium	250mg
Total Carbohydrates	28g
Dietary Fiber	1g
Sugars	16g
Protein	5g

Note: Nutritional values may vary based on ingredient brands and specific measurements used.

Healthier Alternatives for the Recipe

If you’re looking to make this butter pecan cheesecake a bit healthier without sacrificing flavor, consider these alternatives:

• Use low-fat cream cheese instead of regular cream cheese to cut down on fat.
• Replace granulated sugar with a natural sweetener like honey or maple syrup. Adjust the quantity to taste.
• Incorporate ground flaxseed or chia seeds into the crust for added fiber and nutrients.

These modifications maintain the delicious essence of the cheesecake while making it a bit more nutritious.

Serving Suggestions

This butter pecan cheesecake is versatile and can be served in various ways:

• Pair with a cup of coffee or tea for a delightful afternoon treat.
• Serve with fresh fruit, such as berries or sliced bananas, to add a refreshing contrast.
• Create a dessert platter with small slices of various cheesecakes, allowing guests to sample different flavors.

Personal Touch:

Consider sharing your favorite toppings with guests—such as chocolate shavings or a sprinkle of sea salt—to personalize their experience.

Common Mistakes to Avoid

To ensure your butter pecan cheesecake turns out perfectly, avoid these common pitfalls:

1. Not softening cream cheese: Starting with cold cream cheese can lead to lumps in your filling. Always allow it to come to room temperature.
2. Overmixing the batter: This can incorporate too much air, leading to cracks during baking. Mix just until combined.
3. Skipping the cooling step in the oven: This crucial step helps prevent cracks by gradually reducing the temperature.

Storing Tips for the Recipe

To keep your cheesecake fresh and delicious:

• Store leftovers in an airtight container in the refrigerator for up to one week.
• Freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. Thaw in the fridge overnight before serving.
• Prepare the crust ahead of time and store it in the fridge for up to 2 days before adding the filling.

Conclusion

In summary, this Butter Pecan Cheesecake Recipe offers a delightful balance of creamy filling and buttery crust that is sure to impress anyone who tries it. With easy-to-follow steps and the option for healthier alternatives, it’s a dessert that fits a variety of tastes and dietary preferences. We invite you to try this recipe, share your feedback in the comments below, and subscribe for more delicious updates!

FAQs

1. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to a day in advance. Just ensure it is well-covered and stored in the refrigerator.

2. How do I know when the cheesecake is done?

The edges should be set, and the center should still be slightly jiggly. It will continue to firm up as it cools.

3. Can I use a different nut instead of pecans?

Absolutely! Walnuts or almonds can be great alternatives if you prefer a different flavor.

4. Is there a vegan version of this cheesecake?

Yes, you can use vegan cream cheese and coconut cream as a substitute for a dairy-free version.

5. How do I prevent my cheesecake from cracking?

Allow the cheesecake to cool gradually in the oven after baking, and avoid overmixing the batter to minimize air incorporation.

Butter Pecan Cheesecake Recipe

Print

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour

Ingredients

• For the Crust:
• 1 ½ cups graham cracker crumbs (crushed finely)
• ½ cup unsalted butter (melted)
• ¼ cup granulated sugar (for sweetness)
• For the Filling:
• 3 (8-ounce) packages cream cheese (softened)
• 1 cup granulated sugar (adjust according to taste)
• 1 teaspoon vanilla extract (pure for the best flavor)
• 3 large eggs (room temperature)
• 1 cup sour cream (for creaminess)
• 1 cup toasted pecans (chopped)
• ½ cup heavy cream (for a silkier texture)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). This ensures your cheesecake bakes evenly.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup for an even layer. Bake for 10 minutes and let it cool.

Step 2: Make the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth. This should take about 2-3 minutes.
2. Gradually add sugar and vanilla extract, mixing until well combined.
3. Add eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in sour cream and heavy cream until the mixture is silky and smooth.
5. Fold in the chopped toasted pecans, ensuring they are evenly distributed.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust. Spread it evenly with a spatula.
2. Bake in the preheated oven for 60 minutes. The edges should be set, while the center remains slightly jiggly.
3. Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour, which helps prevent cracking.

Step 4: Chill and Serve

1. Remove the cheesecake from the oven and allow it to cool at room temperature for another hour.
2. Refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully.
3. Before serving, top with whipped cream, additional toasted pecans, and a drizzle of caramel sauce for that extra touch of indulgence.