Butter Pecan Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
½ teaspoon cinnamon (optional)
For the Butter Pecan Filling:
1 cup chopped pecans
3 tablespoons unsalted butter
¼ cup brown sugar
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream
2 tablespoons cornstarch
1 cup prepared butter pecan filling (from above)
For Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ cup chopped toasted pecans
Caramel drizzle
Directions:
Prepare the Crust: Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Press firmly into the pan and bake for 8-10 minutes. Let cool.
Make the Butter Pecan Filling: Melt butter in a skillet over medium heat. Add chopped pecans and brown sugar, stirring constantly until caramelized (3-5 minutes). Remove from heat and let cool.
Prepare the Cheesecake Filling: In a bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, heavy whipping cream, and cornstarch. Fold in the butter pecan filling.
Bake the Cheesecake: Pour batter over the cooled crust. Wrap the bottom of the pan with foil and place it in a roasting pan with hot water (to prevent cracks). Bake for 60-70 minutes, until edges are set but the center jiggles slightly. Let sit in the oven for 30 minutes, then cool completely before refrigerating for at least 4 hours.
Make the Whipped Cream & Assemble: Whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe onto the cheesecake. Top with toasted pecans and caramel drizzle before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Chilling Time: 4 hours
Total Time: 5 hours 30 minutes
Kcal: 550 kcal per serving | Servings: 10