Butter Pecan Cheesecake

Western.Chefs's picture

Jan. 10, 2012


Butter/Margarine 4 Tablespoon
Chopped pecans 1 Cup (16 tbs)
Graham cracker crumbs 1 Cup (16 tbs)
Sugar 1 3/4 Cup (28 tbs)
Cream cheese 32 Ounce , softened (4 packages, 8 ounce size)
Eggs 4 Large
Sour cream 1 Pound (1 container)
Vanilla extract 1 Teaspoon



1) In a non-stick pan, melt 1 tablespoon butter saute pecans until lightly toasted.

2) Remove and place the pecans in a bowl; set aside.

3) In same pan, melt remaining butter; take the pan away from heat and stir in graham-cracker crumbs and 2 tablespoons sugar until well mixed.

4) Press the crumb mixture into the bottom of 9-inch springform pan.

5) Put the pan in the freezer until well chilled.

6) Preheat the oven to 475F.


7) In a mixer bowl, whisk in the cream cheese and 1 ½ cups sugar until smooth. 8) Beat in the eggs, one at a time, beating after each addition.

9) Mix in 1 cup sour cream and the vanilla; beat until well mixed.

10) Add in toasted pecans and stir well.

11) Transfer the cheese mixture into the pan.

12) Bake for 10 minutes; lower the oven heat to 300F; continue baking 45 to 50 minutes, or until center of cheesecake is almost firm.

13) In a bowl, stir together remaining sugar with sour cream.

14) Take the pan out of the oven.

15) Raise the oven temperature to 400F.


16) Smear the sour-cream mixture evenly on cheesecake and place back in the oven for 5 minutes, or until topping is set.

17) Place the pan over wire rack and cool completely, refrigerate until cold for 3 hours or overnight.


18) Twist and remove side of springform pan.

19) Place cheesecake on serving plate and garnish with pecan halves.

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 867Calories from Fat 604

 % Daily Value*

Total Fat 69 g106.2%

Saturated Fat 33 g165%

Trans Fat 0 g


Sodium 460 mg19.17%

Total Carbohydrates 55 g18.3%

Dietary Fiber 1 g4%

Sugars 50 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet