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

Butter Pecan Cheesecake Recipe

Publisher Photo
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

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 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 eggs, lightly beaten
  • 1 cup finely chopped pecans

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.

Directions

  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

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.

Reviews for Butter Pecan Cheesecake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 17, 2013

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

MY REVIEW
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.

MY REVIEW
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

MY REVIEW
Reviewed Jul. 3, 2012

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

MY REVIEW
Reviewed Apr. 21, 2012

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

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