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Easy Butter Pecan Cheesecake (+Video)
One of my absolute favorite ice cream flavors turned into the most amazing (and simple!) butter pecan cheesecake. Simply delicious!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
6
Calories
399
kcal
Author
Brandie @ The Country Cook
Ingredients
1
premade graham cracker crust
(2 Extra Servings size)
2
(8 ounce)
blocks cream cheese,
softened to room temperature
1
cup
sugar
3
Tablespoons
sour cream
2
large
eggs,
beaten
2
Tablespoons
butter flavor/extract
½
teaspoon
vanilla extract
¾
cup
chopped pecans
crushed pecans,
for topping (optional)
Instructions
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. Mix for about 4 minutes until thick, smooth and creamy.
Then stir in chopped pecans by hand.
Pour prepared mixture into graham cracker crust.
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. Drizzle slices with caramel syrup when serving (otional)
Video
Notes
Cream cheese must be at room temperature (totally softened) or it won't mix well and will cause the batter to be lumpy.
Nutrition
Calories:
399
kcal
|
Carbohydrates:
53
g
|
Protein:
4
g
|
Fat:
19
g
|
Sodium:
160
mg
|
Fiber:
1
g
|
Sugar:
39
g