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butter pecan cheesecake recipe
- Total Time: 591 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This easy butter pecan cheesecake recipe offers an irresistible butter pecan crunch and velvety creaminess, designed to taste gourmet while being simple to prepare. It’s a show-stopping dessert perfect for impressing guests or delighting family after a busy week.
Ingredients
Scale
- 170 g (1.5 cups) graham cracker crumbs
- 60 g (0.25 cup) granulated sugar, for crust
- 113 g (0.5 cup) unsalted butter, melted, for crust
- 200 g (1 cup) granulated sugar, for filling
- 680 g (3 blocks, 8 oz each) full-fat cream cheese, softened to room temperature
- 3 large eggs, room temperature
- 120 g (0.5 cup) full-fat sour cream (or Greek yogurt)
- 10 ml (2 teaspoons) alcohol-free vanilla extract
- 5 ml (1 teaspoon) fresh orange zest, from about 1 small orange
- 2.5 ml (0.5 teaspoon) ground green cardamom
- 56 g (0.25 cup) unsalted butter, for brown butter pecans
- 80 g (0.75 cup) pecans, finely chopped and toasted, for filling
- 100 g (0.5 cup) granulated sugar, for caramel
- 60 ml (0.25 cup) water, for caramel sauce
- 60 ml (0.25 cup) heavy cream, for salted caramel
- 28 g (2 tablespoons) unsalted butter, cubed, for caramel
- 2.5 ml (0.5 teaspoon) flaky sea salt, for caramel
- 100 g (1 cup) pecans, coarsely chopped, for topping
- 50 g (0.33 cup) candied ginger, finely chopped, for topping
- 15 ml (1 tablespoon) unsalted butter, melted, for topping
Instructions
- Prepare Crust: Preheat oven to 175°C (350°F). Combine graham cracker crumbs, 60g (0.25 cup) granulated sugar, and 113g (0.5 cup) melted butter until moist. Press into a 23 cm (9-inch) springform pan. Bake for 10 minutes until lightly golden. Remove and cool. Reduce oven temperature to 160°C (325°F).
- Make Pecan Caramel: In a small saucepan, melt 56g (0.25 cup) butter over medium heat, stirring until amber brown (5-7 minutes). Remove from heat and stir in 80g (0.75 cup) finely chopped, toasted pecans. Set aside to cool. In a heavy-bottomed saucepan, combine 100g (0.5 cup) granulated sugar and 60ml (0.25 cup) water. Cook over medium-high heat without stirring, swirling occasionally, until deep amber (8-10 minutes). Remove from heat and whisk in 60ml (0.25 cup) heavy cream. Whisk in 28g (2 tablespoons) cubed butter and 2.5ml (0.5 teaspoon) flaky sea salt until smooth. Pour 60ml (0.25 cup) of the caramel into a separate bowl for swirling and cool.
- Mix Cheesecake Filling: In a large bowl, beat 680g (3 blocks) softened cream cheese with an electric mixer until smooth (about 2 minutes). Gradually add 200g (1 cup) granulated sugar and beat until combined. Beat in 3 large eggs, one at a time, scraping the bowl after each addition, until just incorporated. Stir in 120g (0.5 cup) sour cream, 10ml (2 teaspoons) vanilla extract, 5ml (1 teaspoon) orange zest, and 2.5ml (0.5 teaspoon) green cardamom until just combined. Gently fold in the cooled brown butter pecan mixture.
- Bake Cheesecake: Wrap the outside of the 9-inch springform pan tightly with heavy-duty aluminum foil. Pour half of the cheesecake batter into the cooled crust. Drizzle about half of the reserved 60ml (0.25 cup) salted caramel over the batter and gently swirl. Pour the remaining batter over the caramel layer. Drizzle the rest of the reserved caramel over the top and swirl again. Place the foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan. Transfer to the preheated 160°C (325°F) oven. Bake for 60-70 minutes, until edges are set and center jiggles slightly.
- Chill Cheesecake: Turn off the oven, crack the door, and leave the cheesecake in the water bath for 1 hour to cool slowly. Remove from water bath and roasting pan, remove foil, and cool completely on a wire rack. Once fully cooled, cover loosely and refrigerate for at least 6 hours, or preferably overnight, for best texture.
- Prepare Topping And Assemble: Just before serving, combine 100g (1 cup) coarsely chopped pecans and 50g (0.33 cup) finely chopped candied ginger in a small bowl. Stir in 15ml (1 tablespoon) melted butter until coated. Spread onto a small baking sheet and toast in a 175°C (350°F) oven for 5-7 minutes, until fragrant and golden. Let cool. Carefully remove the chilled cheesecake from the springform pan. Drizzle the remaining salted caramel (warm gently if needed) and sprinkle the toasted candied ginger pecan topping over the cheesecake.
Notes
Avoid overmixing once eggs are added to prevent (cracks). A lengthy chill (6+ hours or overnight) is essential for the best texture. Consider gluten-free or vegan swaps, or use sugar alternatives for dietary needs. Toast pecans yourself for best flavor.
- Prep Time: 75 minutes
- Cook Time: 96 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 125 g)
- Calories: 500 calories
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 130 mg