Butter Pecan Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 16
  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • ½ cup finely chopped pecans
  • ⅓ cup sugar
  • ⅓ cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 2 cups sour cream
  • 1 tsp vanilla extract (see NOTES)
  • 3 eggs
  • 1 cup finely chopped pecans
  1. In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside ⅓ cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
  2. Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  3. 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.
  4. 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.
You may add ½ tsp of rum extract along with the vanilla if you'd like
Recipe by The Midnight Baker at https://bakeatmidnite.com/butter-pecan-cheesecake/