Some recipes feed the table — the special ones feed the memory.

My grandmother didn’t believe in ordinary baking. When she made a cheesecake, it was an event — the kind that filled the house with the scent of toasted pecans and melted butter long before it ever reached the table. I remember standing on a chair beside her, watching carefully as she showed me that patience — not complicated ingredients — is what makes a cheesecake unforgettable.

This butter pecan cheesecake is rich, deeply creamy, and layered with warm, nutty flavor. It’s the dessert she made when family gathered, when something was worth celebrating, or simply when she wanted us to feel loved.

And after one bite, you’ll understand why this recipe never left our family.

Why You’ll Love This Cheesecake

• Ultra-creamy texture with zero dryness

• Buttery pecan flavor in every bite

• Beautiful enough for holidays, easy enough for weekends

• Tastes even better the next day

• Guaranteed crowd favorite

Prep Time: 30 minutes

Bake Time: 70–80 minutes

Chill Time: Overnight

Servings: 16 slices

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Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ½ cup finely chopped pecans
• ⅓ cup sugar
• ⅓ cup butter, melted

For the Filling

• 3 packages (8 oz each) cream cheese, softened
• 1½ cups sugar
• 2 cups sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon butter flavoring
• 3 large eggs, room temperature, lightly beaten
• 1 cup finely chopped pecans

How to Make Butter Pecan Cheesecake

1. Prepare the Crust

In a large bowl, mix graham cracker crumbs, chopped pecans, sugar, and melted butter until the texture resembles damp sand.

Set aside about ⅓ cup of the mixture — this becomes your crunchy topping later.

Press the remaining crust firmly into the bottom and about 1 inch up the sides of a greased 9-inch springform pan.

Tip from my grandmother: Use the bottom of a measuring cup to pack the crust tight so it doesn’t crumble when sliced.

2. Wrap the Pan

Place the springform pan on a double layer of heavy-duty foil and wrap it securely. This protects the cheesecake during the water bath and prevents cracks.

3. Make the Filling

Beat the cream cheese and sugar until completely smooth — don’t rush this step. A silky base is the secret to bakery-style cheesecake.

Mix in sour cream, vanilla, and butter flavoring.

Add the eggs and beat on low speed just until combined. Overmixing adds air, which can cause cracks.

Fold in the chopped pecans and pour the filling into the crust. Sprinkle the reserved crumb mixture on top.

4. Bake Gently

Place the springform pan inside a larger baking pan. Add about 1 inch of hot water to create a water bath.

Bake at 325°F until the center is almost set, about 70–80 minutes. The middle should still have a slight jiggle — that’s how you know it’ll stay creamy.

5. Cool Slowly (Don’t Skip This!)

Remove the cheesecake from the water bath and cool on a wire rack for 10 minutes.

Run a knife around the edge to loosen it, then let it cool for another hour before refrigerating overnight.

Patience here makes all the difference.

Grandmother’s Secret Tips

✔ Toast the pecans first for deeper flavor

✔ Always use room-temperature cream cheese

✔ Bake low and slow — cheesecake hates high heat

✔ Chill overnight for the cleanest slices

What It Tastes Like

Imagine the richness of classic New York cheesecake meeting the warm, caramel-like flavor of butter pecan ice cream.

It’s creamy.

It’s nutty.

It melts on your fork.

And somehow… it tastes like home.

Storage

Refrigerate up to 5 days, tightly covered.

You can also freeze slices for up to 2 months — just thaw overnight in the fridge.

Nutrition (Per Slice)

Calories: 456

Fat: 33g

Carbs: 33g

Protein: 7g

Perfect For

• Thanksgiving dessert tables
• Christmas gatherings
• Dinner parties
• Birthdays
• When you want people to think you ordered from a bakery