Back to Butter Pecan Cheesecake

Print Options


Card Sizes

Butter Pecan Cheesecake Recipe

Butter Pecan Cheesecake Recipe

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 YIELD: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


  • 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.

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

Sort By :
Reviewed Feb. 15, 2016


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!"

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."

Reviewed Dec. 17, 2013

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

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."

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"

Reviewed Jul. 3, 2012

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

Reviewed Apr. 21, 2012

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

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"

Reviewed Jan. 18, 2012

"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 Nov. 20, 2011

"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 Nov. 6, 2011

"It's beautiful when done...I added glazed pecans to the top."

Reviewed Sep. 30, 2011

"Oh my gosh to die for . I couldnt find any butter flavering so I used rum extract and it was out of this world"

Loading Image