Butter Pecan Cheesecake

4.2
(43)

I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.

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Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 20 mins
Servings:
12
Yield:
1 9-inch springform pan

Ingredients

Crust:

  • 1 ½ cups graham cracker crumbs

  • ½ cup chopped pecans

  • cup butter, melted

  • cup white sugar

Cake:

  • 3 (8 ounce) packages cream cheese, softened

  • ½ cup white sugar

  • 3 eggs

  • 2 cups sour cream

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).

  2. Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.

  3. Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.

  4. Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

Nutrition Facts (per serving)

534 Calories
45g Fat
27g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 534
% Daily Value *
Total Fat 45g 57%
Saturated Fat 22g 110%
Cholesterol 139mg 46%
Sodium 304mg 13%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 18g
Protein 9g
Vitamin C 1mg 3%
Calcium 110mg 8%
Iron 2mg 9%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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