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Wow your family and guests at your holiday table with this dessert.
Holiday Desserts
The holidays are a time to splurge and go the extra mile when preparing the feast. Dessert is no exception.
Cheesecake is probably everyone’s favorite dessert and this one is one of the best I’ve ever tasted. I consider myself an expert on cheesecake too, since I’m from New York City and we know cheesecake!
This is also a wonderful dessert for Thanksgiving. OK, I know pumpkin pie is traditional and a must-have, but if you’re having guests, you may want to offer an alternative just in case you have people who are not crazy about pumpkin. Likewise, this is also an excellent choice for Christmas dessert.
So Nutty
This contains lots of nuts, therefore it’s out for anyone with a nut allergy. However, if you’re in love with anything nutty, then you’ll simply love this cheesecake.
Not only are there nuts in the filling itself, but you’ll also find them in the crust and in the topping. The topping is just some reserved crumb mixture–nothing special to make for it.
If you have the time to fuss a bit, then toast the pecans. I thought of this after the fact, but I will do this the next time I make it because I feel it will improve the flavor. However, it’s totally not necessary. The cake is delicious regardless and even better, it’s very easy to make.
Flavors
The original recipe called for 1/2 teaspoon of butter extract in addition to the vanilla. I didn’t have that so I left it out. Unless you like that flavor, I suggest you save $4 and don’t buy it specially for this. I haven’t tasted it recently, but I remember it from 40 years ago and the taste was neither buttery nor pleasant. They could have improved it, but I doubt it. Anyway it wasn’t worth the cost for me to find out.
Substituting rum extract for the butter extract would probably taste fantastic. That I would recommend and I am going to do that when I make this again. Yes, it’s that good that it’s a keeper!
Watch The Video
The Recipe
Butter Pecan Cheesecake
Ingredients
CRUST:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup sugar
- 1/3 cup butter melted
FILLING:
- 24 oz cream cheese softened (8 oz pkg x 3)
- 1 1/2 cups sugar
- 2 cups sour cream
- 1 tsp vanilla extract see NOTES
- 3 eggs
- 1 cup finely chopped pecans
Instructions
- In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
- Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Add eggs one at a time, beating well after each addition. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
- Bake at 325 F until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Notes
Nutrition
*Adapted from Taste of Home
Nancy says
Oh boy I don’t normally respond unless I have actually made a recipe … but I have to say this have me drooling. Will definitely be making this one!
Judith Hanneman says
You will just love this one!!!
Judith Hanneman recently posted…Butter Pecan Cheesecake
Angelina says
This cheesecake caught my eye, especially since I love butter pecan ice cream! The recipe sounds very easy, & also incredibly delicious. This year I’m not the hostess, but a guest. I was asked to bring a dessert, so guess what I’ll be bringing? I’m sure this cheesecake will be enjoyed by everyone. Of course, I won’t take ALL the credit, but I’ll definitely mention the great recipes which I find on your blog. BTW, I agree with adding the Bourbon. Have a lovely Thanksgiving 🙂
Judith Hanneman says
i hope everyone enjoys it!!! Happy Thanksgiving to you too!! (PS–a little booze improves many things!!! 😉 )
Taryn says
This sounds wonderful, I looooove pecans! I am wondering, as I am no expert Baker, can you cut the sugar in half and still get the same texture? I am not a fan of anything that is super sweet, I like just a hint of sweetness, but I believe sugar effects the cooking and setting?
Some guidance would be lovely,
Thanks ever so much!
Taryn
Judith Hanneman says
In this, unlike regular cakes, I don’t think it would really matter because essentially it’s a custard (the filling that is) and it doesn’t brown so I don’t believe it would matter all that much. What I would do is taste the batter using the amount of sugar you want to use–before adding the eggs that is. It should work out fine! One other caveat is you can’t use non-fat products like cream cheese and sour cream–then it won’t set up (I know, I tried once LOL)
Phillip Schwartz says
Ii just learned about spiced rum recently. Thought it might work for this recipe and you actually commented on it’s use. Think I’ll try this. Making my own spiced rum and will add it with my own homemade vanilla too.
Judith Hanneman says
I’ve used it in a banana bread recipe and it was great–although I didn’t make my own like you do. I used Captain Morgan.