🍰 Butter Pecan Cheesecake Delight 🥜
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
1 tsp cinnamon
For the Filling:
3 (8 oz) packages cream cheese, softened
1 cup light brown sugar, packed
3 large eggs, room temperature
1 tbsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
½ cup sour cream
For the Butter Pecan Topping:
1 cup chopped pecans
3 tbsp unsalted butter
¼ cup light brown sugar
2 tbsp heavy cream
½ tsp vanilla extract
Pinch of salt
Instructions:
Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, cinnamon, and melted butter until sandy.
Press firmly into a 9-inch springform pan, using a glass to compact it evenly.
Make the Filling:
Beat cream cheese and brown sugar for 3 minutes until fluffy.
Add eggs one at a time, mixing on low to avoid air bubbles.
Blend in vanilla, cinnamon, nutmeg, and sour cream just until smooth.
Bake:
Pour filling over crust and tap pan to release bubbles.
Bake for 45–50 minutes until edges puff slightly but center wobbles when nudged.
Caramelize Pecans:
Toast pecans in butter for 1 minute before adding sugar and cream.
Simmer 2 minutes until glossy, then drizzle over cooled cheesecake.
Chill:
Refrigerate uncovered for 1 hour, then wrap and chill 4+ hours for clean slices.