Butter Pecan Cheesecake Recipe
Ingredients:
For the crust:
1 ½ cups (190g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
For the filling:
3 (8 ounce) packages cream cheese, softened
1 ¾ cups (350g) granulated sugar
¼ cup (60ml) sour cream
2 large eggs
1 teaspoon vanilla extract
½ cup (70g) chopped pecans, toasted
¼ cup (60ml) butter pecan liqueur (optional)
For the topping:
½ cup (60g) chopped pecans, toasted
¼ cup (60ml) butter pecan liqueur (optional)
2 tablespoons (30g) unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
3. Make the filling: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Gently fold in the toasted chopped pecans and butter pecan liqueur (if using).
4. Pour the filling over the cooled crust.
5. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
6. Let the cheesecake cool completely in the oven, then refrigerate for at least 4 hours, or preferably overnight.
7. Make the topping: In a small bowl, combine the toasted pecans, butter pecan liqueur (if using), and melted butter. Mix well.
8. Once the cheesecake is completely chilled, remove it from the springform pan. Spread the pecan topping evenly over the top.
9. Serve chilled and enjoy!