Butter Pecan Cheesecake

A delightful combination of crisp graham cracker crust, salted brown sugar cheesecake filling, and a buttery pecan pie topping, this Butter Pecan Cheesecake is a show-stopping dessert perfect for Thanksgiving or any celebration.

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 5 tablespoons melted butter

For the Cheesecake Filling:

• ¼ cup salted butter
• 32 oz cream cheese (4 packages), room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ½ cup heavy cream
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• ¼ cup all-purpose flour

For the Pecan Topping:

• 1 ½ cups pecan halves
• 5 tablespoons salted butter
• ½ cup light brown sugar, packed
• ½ cup heavy whipping cream
• 1 tablespoon corn syrup
• ½ teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick baking spray. Ensure the pan is properly secured.
2. In a medium bowl, whisk together graham cracker crumbs, granulated sugar, and melted butter.
3. Press the mixture firmly into the bottom of the springform pan.
4. Bake for 10 minutes, then set aside to cool slightly.

2. Make the Cheesecake Filling:

1. In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns a golden-brown color and emits a nutty aroma (4–5 minutes). Remove from heat and cool in the refrigerator for 20–25 minutes until room temperature.
2. In the bowl of a stand mixer, beat cream cheese, granulated sugar, and brown sugar on medium speed until smooth.
3. Add the heavy cream and cooled browned butter. Mix until combined.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Add sour cream, vanilla extract, and flour. Mix until smooth and fully incorporated.
6. Pour the cheesecake filling into the cooled crust.

3. Bake the Cheesecake:

1. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method).
2. Bake for 50–65 minutes, or until the edges are set and the center has a slight jiggle.
3. Turn off the oven, prop the door open, and allow the cheesecake to cool in the oven for 1 hour.
4. Remove from the oven and let cool at room temperature for an additional 30–60 minutes.
5. Refrigerate overnight before serving.

4. Make the Pecan Topping:

1. Preheat oven to 325°F (163°C). Spread the pecans on a parchment-lined baking sheet and roast for 8–10 minutes, until fragrant.
2. In a medium saucepan, combine butter, brown sugar, heavy cream, corn syrup, and vanilla extract. Cook over medium heat until bubbly.
3. Stir in the toasted pecans and remove from heat. Let cool to room temperature.

5. Assemble the Cheesecake:

1. Pour the cooled pecan topping evenly over the cheesecake.
2. Slice and serve.

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Notes

• Room Temperature Ingredients: Ensure all filling ingredients are at room temperature for a smooth, lump-free batter.
• Water Bath: Helps prevent cracks and ensures even baking.
• Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days.

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Nutrition (Per Serving, Serves 12):

• Calories: 627 kcal
• Carbohydrates: 58g
• Protein: 17g
• Fat: 38g
  • Saturated Fat: 17g
• Sugar: 47g
• Sodium: 768mg