By Butter Pecan Cheesecake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Butter Pecan Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Butter Pecan Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
¼ cup brown sugar
1 teaspoon cinnamon
For the cheesecake filling:
24 oz cream cheese (softened)
1 cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup heavy cream
1 cup toasted pecans (chopped)
For the topping:
½ cup toasted pecans (chopped)
Caramel sauce (for drizzling)
PREPARATION STEPS
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the crust:
In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until well combined.
Press the mixture firmly into the bottom of the springform pan. Bake for about 10 minutes, then let it cool.
Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add granulated sugar, brown sugar, and vanilla extract, mixing until combined.
Add the eggs one at a time, mixing gently after each addition.
Stir in sour cream, heavy cream, and chopped toasted pecans until well combined.
Bake the cheesecake:
Pour the cheesecake filling over the cooled crust.
Bake for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Chill:
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
Top and serve:
Before serving, sprinkle additional chopped toasted pecans on top and drizzle with caramel sauce.
Enjoy!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
