Prep Time: 30 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 50 mins
If you are looking for an amazing cake for today, then, you have come to the right page. Give this a go today and be amazed by how awesome this cake recipe is. I learned about this while I was browsing the internet for new and easy recipes. I am so glad that I gave this a try because I never would have tasted how incredible this is. I hope you all enjoy this cake!
Ingredients
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CRUST:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter melted
FILLING:
24 oz cream cheese softened (8 oz pkg x 3)
1 1/2 cups sugar
2 cups sour cream
1 tsp vanilla extract see NOTES
3 eggs
1 cup finely chopped pecans
How to make Butter Pecan Cheesecake
Step 1: In a large mixing bowl, add in the butter, cracker crumbs, sugar, and pecans. Stir until well mixed. Get about 1/3 cup of the topping and set aside.
Step 2: Apply cooking spray in a 9-inch springform pan.
Step 3: Transfer the crumb mixture into the greased pan and press it on the bottom part.
Step 4: Cover the pan with aluminum foil.
Step 5: In a large mixing bowl, add in the sugar and cream cheese. Beat until well mixed.
Step 6: Add in the vanilla and sour cream beat until well mixed.
Step 7: Add in 1 egg at a time and beat every addition.
Step 8: Add in the pecans.
Step 9: Transfer the mixture into the pie crust and add in the reserved crumb mixture.
Step 10: Place the pan in a large baking pan and pour about 1-inch hot water into the bigger pan.
Step 11: Place inside the oven and bake for 70 to 80 minutes at 325 F or until the middle is set.
Step 12: Remove the pan from the hot water.
Step 13: Let it sit on a wire rack to cool for at least 10 minutes. Run a knife on the sides of the pan and loosen the cake.
Step 14: Allow the cake to cool for another 1 hour.
Step 15: Place inside the fridge overnight to chill.
Step 16: Serve and enjoy!
NOTE:
Try adding 1/2 teaspoon of rum extract together with the vanilla for extra flavor.
Nutrition:
Serving: 1g | Calories: 440kcal | Carbohydrates: 33g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 257mg | Potassium: 166mg | Fiber: 1g | Sugar: 27g | Vitamin A: 915IU | Vitamin C: 0.3mg | Calcium: 92mg | Iron: 0.9mg
Ingredients
- CRUST:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup sugar
- 1/3 cup butter melted
- FILLING:
- 24 oz cream cheese softened (8 oz pkg x 3)
- 1 1/2 cups sugar
- 2 cups sour cream
- 1 tsp vanilla extract see NOTES
- 3 eggs
- 1 cup finely chopped pecans
Instructions
Step 1: In a large mixing bowl, add in the butter, cracker crumbs, sugar, and pecans. Stir until well mixed. Get about 1/3 cup of the topping and set aside.
Step 2: Apply cooking spray in a 9-inch springform pan.
Step 3: Transfer the crumb mixture into the greased pan and press it on the bottom part.
Step 4: Cover the pan with aluminum foil.
Step 5: In a large mixing bowl, add in the sugar and cream cheese. Beat until well mixed.
Step 6: Add in the vanilla and sour cream beat until well mixed.
Step 7: Add in 1 egg at a time and beat every addition.
Step 8: Add in the pecans.
Step 9: Transfer the mixture into the pie crust and add in the reserved crumb mixture.
Step 10: Place the pan in a large baking pan and pour about 1-inch hot water into the bigger pan.
Step 11: Place inside the oven and bake for 70 to 80 minutes at 325 F or until the middle is set.
Step 12: Remove the pan from the hot water.
Step 13: Let it sit on a wire rack to cool for at least 10 minutes. Run a knife on the sides of the pan and loosen the cake.
Step 14: Allow the cake to cool for another 1 hour.
Step 15: Place inside the fridge overnight to chill.
Step 16: Serve and enjoy!
NOTE:
Try adding 1/2 teaspoon of rum extract together with the vanilla for extra flavor.
