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Butter Pecan Cheesecake

 Butter Pecan Cheesecake
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
16 ServingsPrep: 30 min. Bake: 70 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon butter flavoring
  • 3 eggs, lightly beaten
  • 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, 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

2 of 2

Butter Pecan Cheesecake (continued)

Directions (continued)

  • pan; add 1 in. of hot water to larger pan.
  • 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.
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.