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Butter Pecan Cheesecake

PGS

"I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving."
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Ingredients

2 h 20 m servings 534 cals
Original recipe yields 12 servings (1 9-inch springform pan)

Nutrition

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 44.8 g
  • 69%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
  3. Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
  4. Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 16
  1. 17 Ratings

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Most helpful positive review

Because I was the first one to try this recipe, I made it exactly as written, including not doing a water bath which is what I normally do when baking a cheesecake. This cake cracked, so I reco...

Most helpful critical review

The pecans got soft and almost slimy inside, which ruined it. I also thought it had too much sour cream and was too tangy.

Most helpful
Most positive
Least positive
Newest

Because I was the first one to try this recipe, I made it exactly as written, including not doing a water bath which is what I normally do when baking a cheesecake. This cake cracked, so I reco...

I added 1 cup of sugar to the filling instead of 1/2 cup. I've never added sour cream to a cheesecake before but it was a nice touch. Although the cheesecake filling was really good, I found mys...

This was outstanding! I did make some modifications. I doubled the crust recipe and saved half of it for the top. I used brown sugar instead of white for both the crust and the cake. I used clo...

The pecans got soft and almost slimy inside, which ruined it. I also thought it had too much sour cream and was too tangy.

Big hit! Made 1/2 recipe and put in 8 ramkins.

First time in a long time cooking from a recipe! I used soft brown sugar instead of white, and added a little extra to cut through the sour cream taste as recommended by previous reviews. I only...

It was easy to make and I was looking for something that wasn't too sweet, too rich, or too heavy. This definitely fit the bill but I did find it a bit on the bland side. I did add a drizzle o...

I made this cheesecake for Thanksgiving dinner and it was amazing. I followed the directions to the letter and it came out beautifully. Did not sink in the middle like some cheesecakes tend to ...

I used a few recommendations from other reviewers, I used brown sugar instead of white, I doubled the pecans for the cake (almost, used about 1 3/4cups) I doubled the crust to use half as a topp...