- Home
- Cake
- How To make Butter Pecan Cheesecake
How To make Butter Pecan Cheesecake
*Ingredients:* 1 1/2 c Graham cracker crumbs
1/3 c Sugar
1/3 c Butter or margarine, melted
1/2 c Pecans, finely chopped
3 pk Cream cheese (8-oz pkgs),
-softened 1 1/2 c Sugar
3 Eggs
2 Crtns commercial sour cream
-(8-oz cartons) 1 ts Vanilla extract
1/2 ts Butter flavoring
1 c Pecans, finely chopped,
-toasted *Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93
How To make Butter Pecan Cheesecake's Videos
Pecan Pie Cheesecake Recipe
Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base. #pecanpie #cheesecake #thanksgiving
Get the full recipe and instructions at
==============
Find me online at:
Website
Facebook
Instagram
Pinterest
Please subscribe to my channel at youtube.com/c/BakedByAnIntrovert for more video tutorials that can help you create delicious baked goods and more!
Brown Butter Pecan Cheesecake | Fall Baking Recipe | Holiday Dessert
In this video, I will be making a Brown Butter Pecan Cheesecake. This is perfect for fall or any of the upcoming holidays.
I used this recipe created by Lindsay at Life, Love, and Sugar except I skipped the cinnamon whipped cream and just drizzled with store bought Hershey's caramel sauce.
Ingredients:
Butter Pecans
1 1/2 cups (247g) finely chopped pecans
2 tbsp light brown sugar, loosely packed
2 tbsp (28g) Challenge salted butter, melted
Crust
2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) Challenge salted butter, melted
3 tbsp (39g) sugar
1 tsp ground cinnamon
Cheesecake
6 tbsp (84g) Challenge salted butter
24 ounces (678g) Challenge cream cheese, room temperature
1/2 cup (104g) sugar
3/4 cup (108g) light brown sugar. loosely packed
3 tbsp (24g) all purpose flour
3/4 cup (173g) sour cream, room temperature
1 tbsp vanilla extract
4 large eggs, room temperature
1 cup toasted pecans (from above recipe)
Hershey's caramel topping (optional)
Directions:
Toasting the Pecans
1. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
2. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
3. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
4. Set pecans aside to cool.
Brown the Butter
5. To make the browned butter for the cheesecake filling, melt the butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.
6. Cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it aside to cool.
Crust
7. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) cake or springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. If using a springform pan, cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in or put the pan inside of a plastic crockpot liner.* Set prepared pan aside.
Cheesecake Filling
11. Reduce oven temperature to 300°F (148°C).
12. In a large bowl, beat the cream cheese, sugars and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
13. Add the sour cream, vanilla extract and browned butter and mix on low speed until well combined.
14. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15. Stir in 1 cup of the toasted pecans.
16. Pour the cheesecake batter evenly into the crust.
17. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
22. [Optional] To finish off the cheesecake, drizzle with caramel.
23. Refrigerate until ready to serve.
*Note: Lindsay has a great tutorial on how to prepare springform pans for a water bath here.
Keto Butter Pecan Cheesecake | Thanksgiving Dessert
Ingredients
Crust:
2 tbsp swerve granular sweetener
5 tbsp unsalted butter, melted
3/4 cup crushed pecans
1 Cup Almond flour
Cheesecake Filling:
3 ( 8 ounce ) Packs Cream Cheese, Softened
1/2 cup sour cream
1 cup swerve confectioners sugar
3 large eggs, room temp
1/4 tsp maple extract
1/4 tsp butter extract
Topping:
Toasted Pecans
Sugar Free Caramel Syrup
Macros: 10 Servings
Calories 580 | Carbohydrates 6g | Net Carbs 3.5g | Fiber 2.5g | Protein 11g | Fat 54g |
????Get Discounts Using My Links????
Protein Snack Shop ( Keto Protein Cheesecakes)
Link:
Code: KETOWITHSAMMY
*********************************************
KETOKRATE
Receive $10 off your first Krate + Easy-to-Follow Keto Guide e-book offer!
Link:
Code: KETOWITHSAMMY
**********************************************
Perfect Keto
Use Code KETOWITHSAMMY at Checkout
**********************************************
LoveGoodFats ( Fat Bars & More! )
Use Code KETOWITHSAMMY at Checkout
***********************************************
JORDAN SKINNY SYRUPS:
Want to try a No Sugar No Carb Skinny Syrup for coffee, desserts, drink etc. then go to
(Use my Discount Code KETOWITHSAMMY For 10% Off First Order)
***********************************************
* Connect with me on Social Media*
Follow me on Facebook:
Follow me on Instagram:
Follow me on Tik Tok:
tiktok.com/@ketowithsammy
Spectacular Pecan Pie Cheesecake Recipe
The best pecan pie topping with a creamy and rich spiced cheesecake is a crowd favorite for your potluck or holiday celebration!
ALWAYS IN MY KITCHEN (affiliate):
►Cheesecake pan:
►Spring form pan:
►Silicone pan for the waterbath:
►Hand mixer:
►Food processor:
►Mixing bowl:
All my baking gear that I personally use and trust: (affiliate)
Want to see more stunning cake recipes?
Full recipe:
SUBSCRIBE HERE :
Mail: luisitabakes@gmail.com
Connect with us:
Instagram:
Facebook:
TikTok:
#cheesecake #pecanpiecheesecake #baking
How To Make The Best Butter Pecan Cheesecake
If you enjoyed the video make sure to like and subscribe
and if you didn't like the video like and subscribe.
Tell your friends
METHOD
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 cake sit in oven for 1 hour.
How to Make Butter Pecan Cheesecake | Dessert Recipes | Allrecipes.com
As if cheesecake wasn’t tempting enough, now it gets a nutty crunch! Decorate with a few whole pecans and offer a dreamy slice to every cheesecake lover near you! Get the recipe for Butter Pecan Cheesecake at:
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Instagram
Pinterest