Description
Creamy butter pecan cheesecake delivers a Southern dessert dream with rich, nutty layers of pure indulgence. Silky smooth filling nestled on a graham cracker crust promises sweet comfort that will transport you straight to dessert heaven.
Ingredients
Scale
Butter Ingredients:
- 1/2 cup (120 ml) melted butter
- 1/2 cup (120 ml) butter
Nut Ingredients:
- 1/2 cup (60 g) toasted pecans, chopped
- 1 cup (120 g) toasted pecans, chopped
Base and Filling Ingredients:
- 2 cups (240 g) graham cracker crumbs
- 1/4 cup (50 g) brown sugar
- 2 blocks (16 ounces or 450 g) cream cheese, softened
- 1/2 cup (100 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Topping Ingredients:
- 1/2 cup (120 ml) butter
- 1 cup (200 g) brown sugar
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery foundation by combining graham cracker crumbs with melted butter and brown sugar. Press the mixture firmly into a springform pan, creating an even layer. Bake at 325F (163C) for 10 minutes to set the crust, then remove and allow to cool.
- Create a silky cheesecake base by whipping cream cheese with brown and granulated sugars until perfectly smooth. Incorporate eggs individually, ensuring complete integration after each addition. Gently blend in heavy cream, vanilla extract, and a pinch of salt to enhance flavor complexity.
- Carefully fold toasted pecans into the cheesecake mixture, distributing them evenly throughout the batter. Transfer the mixture onto the pre-baked crust, spreading it uniformly.
- Bake the cheesecake at 325F (163C) for 50-55 minutes, watching for a slight jiggle in the center that indicates perfect doneness. Remove from oven and allow to cool completely at room temperature.
- Prepare the luxurious praline topping by melting butter and brown sugar together in a saucepan over medium heat. Introduce heavy cream and simmer until the mixture thickens and becomes glossy. Stir in vanilla extract and additional pecans, then let the topping cool and slightly set.
- Refrigerate the cooled cheesecake for a minimum of 4 hours to ensure proper setting and flavor development. Before serving, generously drizzle the pecan praline topping over the surface.
- Garnish with delicate dollops of whipped cream and a sprinkle of extra toasted pecans for a visually stunning and delectable dessert presentation.
Notes
- Toast pecans beforehand to enhance their nutty flavor and prevent sogginess in the cheesecake filling.
- Use room temperature cream cheese and eggs for smoother, lump-free mixing and better texture.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg