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Butter Pecan Cheesecake

Indulge your taste buds in a symphony of flavors with our exquisite Butter Pecan Cheesecake, elevated to perfection with a pecan pie-style topping. This decadent dessert is a harmonious blend of a buttery crust, caramelized pecans, and a luscious cream cheese filling. In this detailed guide, we’ll take you through each step to ensure you create a culinary masterpiece that not only delights your palate but also takes center stage on your dessert table.

Crafting the Irresistible Crust

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

Preheat Oven: Begin by preheating your oven to 350°F, setting the stage for the perfect crust.
Combine Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Incorporate Butter: Add the cold, cubed butter and blend until the mixture is crumbly but holds together when pinched.
Press and Bake: Press the crust mixture into the bottom and up the sides of a 9-inch tart pan or springform pan. Bake for 20 to 25 minutes until the crust achieves a delightful light brown color. Allow it to cool.
Caramelized Pecans: A Crunchy Delight

2 cups pecan halves and pieces
2 tbsp unsalted butter
3 tbsp granulated sugar
Pinch of salt

Melt Butter: In a large skillet over medium heat, melt 2 tablespoons of butter.
Toast Pecans to Perfection: Add pecans, granulated sugar, and a pinch of salt to the skillet. Stir frequently until the pecans are toasted, and the sugar forms a delightful coating (approximately 7 to 8 minutes). Set aside to cool.
Garnish Option: For an extra touch of elegance, reserve some pecans for garnish. Once cooled, roughly chop the remaining pecans.
Creating the Luxurious Filling

16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup heavy cream

Creamy Bliss: Use an electric mixer on medium speed to blend cream cheese, granulated sugar, brown sugar, and vanilla until smooth and thoroughly combined.
Whip Up Soft Peaks: In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
Fold and Stir: Fold about a third of the whipped cream into the cream cheese mixture. Gently fold in the remaining whipped cream. Stir in the chopped pecans for that delightful crunch.
Assemble and Chill: Spread the filling evenly in the cooled crust. Garnish as desired, using the reserved pecans for an aesthetic touch. Refrigerate for at least 4 hours before serving, although overnight chilling is recommended for an even richer flavor.

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Notes for Perfect Perfection
A note about the crust: Shortbread crusts can be temperamental. Ensure your butter is cold and that you’ve measured the ingredients accurately. Avoid dark pans, and be mindful not to overbake.
In conclusion, our Butter Pecan Cheesecake with a pecan pie-style topping is a divine creation that promises to elevate your dessert experience. Impress your guests and delight your family with this irresistible treat that strikes the perfect balance between creamy and crunchy. Take your culinary skills to new heights and savor the sweet success of crafting a dessert that will undoubtedly leave a lasting impression.

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