Butter Pecan Cheesecake Recipe
Butter Pecan Cheesecake Recipe photo by Taste of Home
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Butter Pecan Cheesecake Recipe

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4.5 14 13
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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
TOTAL TIME: Prep: 30 min. Bake: 70 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 70 min. + chilling
MAKES: 16 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring
  • 3 large eggs, lightly beaten
  • 1 cup finely chopped pecans

Nutritional Facts

1 slice: 456 calories, 33g fat (16g saturated fat), 116mg cholesterol, 224mg sodium, 33g carbohydrate (27g sugars, 1g fiber), 7g protein .


  1. 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.
  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, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 325° for 70-80 minutes or until center is almost set. 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. Yield: 16 servings.
Originally published as Butter Pecan Cheesecake in Country Woman October/November 2011, p32

Reviews for Butter Pecan Cheesecake

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downsouth1874 248696
Reviewed May. 27, 2016

"I followed the recipe right by the instructions; even baked 10 minutes longer, still the middle didn't set. Any suggestions what went wrong?"

Hallas 243889
Reviewed Feb. 15, 2016


JHester91 114803
Reviewed Nov. 28, 2014

"Couldn't find a spring form pan in time so I made this into mini cheesecake cupcakes instead. They turned out perfectly! Added some caramelized pecans to the top and this tasted just like butter pecan ice cream. Was a huge hit with my family and my coworkers for Thanksgiving. If my body would allow, I'd eat these every day!"

jguidinger 212943
Reviewed Nov. 9, 2014

"Awesome.....simple to make. Make sure to do the water bath as it slowly bakes the filling evenly and keeps it from losing the moisture of the filling. Letting it rest/sit one day in the refrigerator melds the flavors fully versus sneaking a piece of the pie. You will be glad you waited."

cynt-cent 212942
Reviewed Dec. 17, 2013

"This is a great recipe I made it more then once and each time they loved it"

Lazydaysl 137479
Reviewed Aug. 21, 2013

"This definitely is a 5 stars recipe. It is the best cheesecake ever. I shared it with three of my neighbors and they all called to rave about the cheesecake. Will make this again

and again. I want to thank the person that sent in this recipe."

Nannytrece 212941
Reviewed May. 13, 2013

"OMG Absolutely to die for!!! ..... I made a Pecan Nut Cheesecake at the request of my son..... He took half home, leaving half with me..... It was tasted by all and absolutely adored, with the general consensus being 5star restaurant standard ..... I have since had 5 separate requests for me to make it again and 3 requests for the recipe.... Thank you so much for the most delicious cheesecake ever! .... I did however have to make a couple of adjustments as certain ingredients were not available here in the UK..... I substituted the Graham Crackers for Fox's Coconut Crinkle ...... 2 tsps of vanilla essence instead of butter flavouring and I used half sour cream and half double cream (I ran out of sour cream) .... I also had to bake it for 90 minutes"

shirleyakers 196818
Reviewed Jul. 3, 2012

"The BEST, made for Easter and will be baking tonight for the 4th..very easy"

ilka896 182547
Reviewed Apr. 21, 2012

"Absolutely the most delicious cheesecake I ever ate. I loved it! It is very sweet but I loved it."

vieux 212940
Reviewed Apr. 6, 2012

"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"

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