One of my favorite ice cream flavors is butter pecan. If you get a really good ice cream that manages to balance out the creaminess of the ice cream with that smooth buttery flavor and crunchy pecans...oooohhh boy, that is pure heaven right there. So, the other day, when we actually had some warm temperatures, I was craving ice cream. Bad. So I dug into some Butter Pecan and thought, this would probably be an awesome cheesecake.
A smooth cheesecake with a butter pecan flavor? That just might work. It sounded easy enough in my head. And it turns out, it was just that easy. And just that good. I was beyond thrilled with how yummy this one turned out. Not all recipes turn out as good as they sound in my head but ooh doggy, do I get tickled when a plan comes together!
1 premade graham cracker crust (extra 2 servings size)
2 (8 oz.) blocks cream cheese, softened *
1 cup sugar
3 tbsp. sour cream
2 eggs, beaten
2 tbsp. butter flavor/extract
1/2 tsp. vanilla extract
3/4 cup chopped pecans
*It's really important that your cream cheese is at room temperature and not cold. It will not only mix better at room temperature but it won't be lumpy when you mix it either. I like to just set my cream cheese out on the counter the night before I make the cheesecake but you can actually soften the blocks (completely unwrapped on a microwave-safe plate) by putting them in the microwave for about 15-20 seconds.
Preheat oven to 300F. Using a handheld or stand mixer, combine cream cheese with sugar and sour cream until smooth and combined well.
Then mix in beaten eggs along with extracts.
If you are using a stand mixer, don't forget to occasionally scrape down the insides of the bowl so it all gets incorporated well.
Mix for about 4 minutes until thick, smooth and creamy.
Then stir in pecans.
Pour mixture into graham cracker crust.
Make sure you get the graham cracker crust that says "2 Extra Servings" on the label. This recipe fits that size perfectly. If you can't find it, you'll just have a little bit of batter leftover.
Bake (on middle oven rack) for about 65-70 minutes. Top will be puffy and there should just be a slight jiggle still in the center. Allow cheesecake to chill in the refrigerator for several hours before serving. Sprinkle the top with a bit of crushed pecans before serving. To make it a bit more decadent, try drizzling a little caramel sauce on top!