Butter Pecan Cheesecake
A rich and creamy cheesecake filled with toasted pecans and a buttery flavor, perfect for impressing guests at any gathering.
Ingredients
For the Crust
- 1 cup graham cracker crumbs Makes the base of the cheesecake.
- 1/4 cup butter, melted Use unsalted butter for a better flavor.
- 1/2 teaspoon ground cinnamon Optional, for added flavor in the crust.
For the Filling
- 16 oz cream cheese, softened Should be at room temperature for easy mixing.
- 1 cup granulated sugar Sweetens the filling.
- 3 large eggs, room temperature Helps create a smooth texture.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/2 cup brown butter Adds a rich, nutty flavor.
- 1 cup toasted pecans, chopped Toast at 350°F for 7-9 minutes.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and cinnamon in a bowl. Press into the bottom of a springform pan.
- Bake the crust for 10 minutes, then remove and let cool.
- In a saucepan, brown the butter over medium heat until golden and nutty, then let it cool slightly.
- In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the browned butter and toasted pecans.
- Pour the filling into the cooled crust.
Baking
- Set the pan in a larger roasting pan and fill it with water halfway up the sides of the springform pan.
- Bake at 325°F (163°C) for about 60 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for one hour.
Chilling
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Store cheesecake in the fridge for up to 5 days. To freeze, wrap slices tightly and store.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 34gSaturated Fat: 20gSodium: 240mgFiber: 1gSugar: 24g
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