Butter Pecan Cheesecake So Good, It’ll Make Your Hair Stand On End


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Butter pecan ice cream was always one of my favorite desserts growing up. It always hit the spot and never disappointed me. Cheesecake was also up on that list, and definitely still is.

Butter pecan flavored anything is insanely addicting. So is a plain old cheesecake. But both together? I never thought I’d find a dessert as heavenly as this.


Want to learn how to make it? Here’s how you do it.

What you’ll need is:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/3 cup butter, melted
  • 1/3 cup white sugar

For the cake:

  • 3 (8 oz.) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 2 cups sour cream
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans

First, crush the graham crackers and the pecans. Mix together with the white sugar and melted butter, then form into a springform pan.

Mix together the cream cheese and the sugar. Then, add one egg at a time, mixing in between each one. Add in the sour cream and vanilla, then mix again.

Finally, add the chopped pecans. Place in the springform pan on top of the crust, then garnish with additional pecans if desired.

Bake for 10 minutes at 475 degrees F. Reduce heat to 300, then bake for an additional 50 minutes. Turn off the oven and rest inside for 1 hour.

To prevent cracking, you may want to place the springform pan on top of a sheet pan filled halfway with water. This is called a water bath and keeps the cake moist and crack-free.

Cool, then serve. Whipped cream and caramel sauce are my two favorite toppings for this awesome cheesecake.

How are you going to make this cheesecake your own?