This Butter Pecan Cheesecake recipe is the epitome of indulgence, a dessert that seamlessly marries the velvety richness of cheesecake with the warm nuttiness of buttery pecans. Each bite is a symphony of contrasting textures and flavors. The creamy, slightly tangy cheesecake filling is perfectly complemented by Schermer Pecans crunchy, toasted pecans that adorn the top. Every slice of this Butter Pecan Cheesecake is a celebration of the harmonious union between butter, pecans, and the sumptuous cheesecake base. It’s a treat for the senses, a dessert that is sure to please all those who are lucky enough to have a slice.
Butter Pecan Cheesecake
Makes 1 (9-inch) cake
Ingredients
- 1 1/2 cups (161 grams) crushed graham cracker crumbs
- 1 1/2 cups (150 grams) finely chopped Schermer Pecans
- 1 1/2 cups (300 grams) granulated sugar, divided
- 1/3 cup (76 grams) unsalted butter, melted
- 3 tablespoons (24 grams) all-purpose flour
- 4 (8-ounce) packages (904 grams) cream cheese, room temperature
- 1 tablespoon (13 grams) vanilla extract
- 4 large eggs (200 grams), room temperature
- 3/4 cup (180 grams) sour cream, room temperature
- Caramel Sauce (recipe follows), divided
- 2 cups (200 grams) toasted Schermer Pecan Halves
Instructions
- Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.
- In a medium bowl, stir together graham cracker crumbs, finely chopped pecans, and ¼ cup (50 grams) sugar. Add melted butter; stir until well combined. Press mixture into bottom of prepared pan. 
- Bake until lightly browned and fragrant, 10 to 12 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 325°F (170°C), and position oven rack in bottom third of oven.
- Wrap a large piece of heavy-duty foil around bottom and up sides of springform pan; place springform pan in a large oven bag, tucking ends so bag is flush with top edge of pan. (If you do not use an oven bag, wrap pan in a double layer of foil.) 
- In a medium bowl, whisk together flour and remaining 1¼ cups (250 grams) sugar. 
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 1 minute, stopping to scrape sides of bowl. Add flour mixture and vanilla; beat at medium-low speed until well combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, add eggs, one at a time, beating just until combined after each addition. Add sour cream; beat until well combined, about 30 seconds, stopping to scrape sides of bowl.
- Transfer half of batter (about 3¼ cups or 771 grams) to a medium bowl, and stir in ¾ cup (212 grams) Caramel Sauce. Alternately pour plain and caramel batters onto prepared crust in pan. Swirl batters using a knife. Carefully place springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to roasting pan to come 1 inch up sides of springform pan. (Make sure roasting bag extends up higher than water.)
- Bake until edges are set but center jiggles slightly when pan is gently shaken, 1½ hours to 1 hour and 45 minutes. Carefully remove springform pan from water, and let cheesecake cool completely in pan on a wire rack, 1½ to 2 hours. (Once pan is cool enough to handle, carefully remove bag and foil from sides.) Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on cheesecake.
- Carefully remove cold cheesecake from pan, and transfer to a serving plate. In a medium bowl, stir together whole pecans and remaining Caramel Sauce. Gently spoon on top of cheesecake. Serve immediately.
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Caramel Sauce
Makes 1 1/4 cups
Ingredients
- 1 cup (200 grams) granulated sugar
- 4 tablespoons (60 grams) water, divided
- 1/2 cup (120 grams) heavy whipping cream, room temperature
- 6 tablespoons (84 grams) unsalted butter, cubed and softened
Instructions
- In a medium saucepan, stir together sugar and 3 tablespoons (45 grams) water until moistened. (It should be the consistency of wet sand.) Bring to a boil over high heat, stirring just until sugar dissolves. Using a pastry brush, brush sides of pan with remaining 1 tablespoon (15 grams). (Do not stir once it starts to boil.) Cook, without stirring, until mixture is a dark amber color. Remove from heat; slowly add cream, whisking until combined. Add butter, a few pieces at a time, whisking until melted and well combined. Let cool completely. Refrigerate in an airtight container for up to 1 week. Reheat sauce in microwave in 15-second intervals, stirring between each, until pourable and warm but not hot.Â
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