One of my favorite ice cream flavors is butter pecan. If you get a really good ice cream that manages to balance out the creaminess of the ice cream with that smooth buttery flavor and crunchy pecans. That is pure heaven right there. So, the other day, when I dug into some Butter Pecan ice cream, I thought, this would probably be an awesome cheesecake flavor. And it was!
TIPS FOR MAKING THIS PECAN CHEESECAKE
Feel free to make your crust from scratch. I have a recipe for it on my EASY CREAMY CHEESECAKE recipe post.
You can easily switch out the pecans for walnuts or even macadamia nuts.
It’s really important that your cream cheese is at room temperature and not cold. It will not only mix better at room temperature but it won’t be lumpy when you mix it either. I like to just set my cream cheese out on the counter the night before I make the cheesecake but you can actually soften the blocks (completely unwrapped on a microwave-safe plate) by putting them in the microwave for about 15-20 seconds.
Yes, there really is such a thing as butter extract. You can find it in the baking aisle near the vanilla extract.
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup chopped pecans
1/3 cup butter, melted
1/3 cup white sugar
Cake:
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Preheat oven to 475 degrees F (245 degrees C).
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.
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.
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 the cake sit in the oven for 1 hour.
Nutrition Info:
Per Serving: 534 calories; 44.8 g total fat; 139 mg cholesterol; 303 mg sodium. 27.1 g carbohydrates; 9 g protein
Recipe Review:
I made this cheesecake for Thanksgiving dinner and it was amazing. I followed the directions to the letter and it came out beautifully.
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