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Fall always makes me yearn for this pecan cheesecake, but it’s delicious any time of year. You’ll want to put it on your list of favorite holiday desserts.—Laura Sylvester, Mechanicsville, Virginia
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Nutritional Facts 1 slice equals 456 calories, 33 g fat (16 g saturated fat), 116 mg cholesterol, 224 mg sodium, 33 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Butter Pecan Cheesecake in Country Woman October/November 2011, p32
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Reviewed on Apr. 21, 2012 by ilka896
Absolutely the most delicious cheesecake I ever ate. I loved it! It is very sweet but I loved it.
Reviewed on Apr. 06, 2012 by vieux
Excellent and easy to play with. Use as is or use diferent nuts (pistachios come to mind). @ heley. The water bath is essential as is does promote more even cooking but also keeps the cake from cooking too fast. It creates humidity in the oven that prevents the cake from cracking and looking like the victim of a 9.0 earthquake. In terms of the butter flavouring, I use 2tbsp of butter (adjust as you like) instead since I prefer natural as opposed to artificial chemically produced flavours
Reviewed on Jan. 18, 2012 by Carol1632
This is a great cheesecake recipe, and I will definitely make it again. I couldn't find butter flavouring, so substituted maple flavoring, then substituted walnuts for the pecans ... turning this into a delicious Maple Walnut Cheesecake. It got rave reviews from our dinner guests. In a 9" pan this is a pretty deep cheesecake and I found it took all of the 80 minutes and a bit longer to bake completely. I baked it in a hot water bath which may have contributed to a longer baking time, but worth the wait in that the top didn't crack at all .... it looked beautiful and tasted great!
Reviewed on Nov. 20, 2011 by heley
Still in the oven and sure smells good. Butter flavoring I found at Bulk Barn. Why does it need a water bath does anyone know ? Does it cook more evenly with it or does it keep it from drying out?
Reviewed on Nov. 06, 2011 by rjlew98
It's beautiful when done...I added glazed pecans to the top.
Reviewed on Sep. 30, 2011 by shirley waldner
Oh my gosh to die for . I couldnt find any butter flavering so I used rum extract and it was out of this world
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