Butter Pecan Cheesecake
Who doesn't love cheesecake? It's the perfect combination of sweet and rich, with a creamy texture that just melts in your mouth. And when you add in some crunchy pecans and buttery flavor, it's even better. If you're looking for a new dessert to try, why not give this butter pecan cheesecake a whirl? You won't be disappointed.
Ingredients
- 1 cup graham crackers crushed
- 1/2 cup pecans finely chopped
- 1/3 cup sugar
- 1/3 cup butter melted
Cheesecake Filling:
- 3 packages of cream cheese softened ((8oz each)
- 1 cup sugar
- 2 cups sour cream
- 1 tsp vanilla extract
- 1/2 tsp butter flavoring
- 3 large eggs lightly beaten room temperature
- 1 cup pecans finely chopped
Instructions
- Prepare the oven by preheating it to 325°F.
- Meanwhile, combine crushed graham crackers, melted butter, sugar, and pecans in a bowl. Mix it all until it becomes crumbly.
- After setting aside 1/3 cup as a topping, press all the remaining mixture onto your 9-inch springform pan. Make sure to grease the pan before using it.
- Once done, cover the bottom of the pan with thick foil and ensure that it is securely wrapped around the base.
Cheesecake Filling:
- Meanwhile, in a separate bowl, beat the softened cream cheese and sugar until light and creamy. Add in the vanilla and butter flavoring together with the sour cream.
- Mixed in the lightly beaten eggs and, on low speed, continue to mix until just combined.
- Fold into the mixture all the chopped pecans.
- Fill the crust with the cream cheese mixture and top with the reserved crumb topping.
- To bake the cheesecake, place the secured spring form pan in a larger baking pan half-filled with hot water.
- Bake for 70-80 minutes or until the middle is almost set. Carefully take the springform pan out of the water bath.
- Cool for 10 minutes while placing it on a wire rack. To loosen the cheesecake, run a sharp knife along the edge of the pan the cool for another hour.
- Refrigerate overnight, covering with plastic wrap once totally cooled. Remove the pan's rim.
Notes
If you plan to serve it at a party, I recommend making this cheesecake a day before consumption. At that point, you are giving the cheesecake enough time to cool and set and allowing the flavors to fully developed.