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Butter Pecan Cheesecake

Wow your family and guests at your holiday table with this dessert. Creamy cheesecake with a crunchy pecan topping.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: butter pecan, cheesecake recipe, pecans
Servings: 16
Calories: 440kcal



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


  • 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


  • 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.


You may add 1/2 tsp of rum extract along with the vanilla if you'd like


Serving: 1g | Calories: 440kcal | Carbohydrates: 33g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 257mg | Potassium: 166mg | Fiber: 1g | Sugar: 27g | Vitamin A: 915IU | Vitamin C: 0.3mg | Calcium: 92mg | Iron: 0.9mg