Butter Pecan Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
½ cup melted butter
03 -
¼ cup brown sugar
→ For the Cheesecake Filling
04 -
2 (8oz) blocks cream cheese, softened
05 -
½ cup brown sugar
06 -
½ cup granulated sugar
07 -
3 large eggs
08 -
1 cup heavy cream
09 -
2 tsp vanilla extract
10 -
½ tsp salt
11 -
½ cup toasted pecans, chopped
→ For the Pecan Praline Topping
12 -
½ cup butter
13 -
1 cup brown sugar
14 -
½ cup heavy cream
15 -
1 tsp vanilla extract
16 -
1 cup toasted pecans, chopped
# Instructions:
01 -
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and brown sugar. Press into a springform pan and bake for 10 minutes.
02 -
Beat cream cheese, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing well. Stir in heavy cream, vanilla, and salt. Fold in toasted pecans. Pour over the crust and bake 50-55 minutes.
03 -
Melt butter and brown sugar over medium heat. Add heavy cream and simmer until thick. Stir in vanilla and pecans, then let cool slightly.
04 -
Let cheesecake cool and refrigerate for at least 4 hours. Pour pecan praline topping over cheesecake. Garnish with whipped cream & extra pecans.
# Notes:
01 -
Bake cheesecake in a water bath for extra creaminess.
02 -
Toast pecans beforehand for more flavor.
03 -
Drizzle with extra caramel for a decadent touch.