Delicious Homemade Butter Pecan Cheesecake
This rich and creamy cheesecake features a buttery crust and a delightful pecan topping, making it a perfect dessert for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Skillet
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.33 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
Pecan Topping
- 1 cup Pecan halves Toasted
- 0.25 cup Brown sugar
- 2 tablespoons Unsalted butter For topping
Cheesecake Filling
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.5 cup Sour cream
- 3 large Eggs
- 1 teaspoon Pure almond extract
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In a skillet, melt 2 tablespoons of butter, add toasted pecans and brown sugar. Stir for 3-4 minutes until bubbly. Set aside to cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sugar and mix well.
- Add sour cream, then eggs one at a time, mixing well after each. Stir in almond extract.
- Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for an hour.
- Refrigerate for at least 4 hours or overnight to set fully.
- Spread the pecan topping over the cheesecake before serving. Slice and enjoy!
Notes
For extra flavor, consider adding caramel sauce or spices like cinnamon to the filling.