- Home
- Cake
- How To make Butter Pecan Cheesecake
How To make Butter Pecan Cheesecake
*Ingredients:* 1 1/2 c Graham cracker crumbs
1/3 c Sugar
1/3 c Butter or margarine, melted
1/2 c Pecans, finely chopped
3 pk Cream cheese (8-oz pkgs),
-softened 1 1/2 c Sugar
3 Eggs
2 Crtns commercial sour cream
-(8-oz cartons) 1 ts Vanilla extract
1/2 ts Butter flavoring
1 c Pecans, finely chopped,
-toasted *Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93
How To make Butter Pecan Cheesecake's Videos
Butter Pecan Cheesecake
✨✨Butter Pecan Cheesecake!!! ✨✨10 out of 10
Full recipes Below
Cheesecake Ingredients:
(4) Blocks of cream cheese
(4) oz of sour cream
(1 1/2) cup of white sugar
(1 ) brown sugar
(3) oz of vanilla extract
(4) eggs
(4) oz of sweet condensed milk
***Blend very well until you get a smooth, creamy consistency.
Crust:
I used a whole box of gram crackers.
You can also add shortbread cookies for extra flavor!
(2) sticks of melted butter
**Mix until the texture is soft
Add crust to the pan. I used an 11x9 pan.
I flatten the crust evenly and pour the cream cheese mixture on top. I had a little cream cheese mixture left (you don’t want to pour all the way to the top; you want to leave some room for baking
***Bake in the oven at 350 for about 40-43 mins
Butter Pecan Syrup:
1.5 stick of melted butter
(1)cup of brown sugar
A sprinkle of salt (I said a sprinkle)
(1.5) Cup of chopped pecans
I forgot to tell yall I added (20) Butterscotch baking chips to the syrup (You can find them at Walmart or any grocery store. They are shaped like chocolate chips but it’s butterscotch)
Mix that all together and allow it to get sticky. Pour it on top of the cheesecake. Allow this to refrigerate overnight before eating (You will thank me later)
Drizzle caramel the next day. Optional. Enjoy
Other ingredients
Baking oil spray
#yummyfood
#butterpecan
#cheesecake
#butterpecancheesecake
#foodie
#foodbeast
#treat
#snacks
#dessert
#catering
#atlanta
#sogood
#tasty
#tastemade
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Homemade No-Bake Buttered Pecan Cheesecake
Buttered pecan cheesecake (no bake)
INGREDIENTS:
FOR THE PECANS:
2 cups pecan halves (for garnish)
2 cups chopped pecans (for filling)
2 tablespoons unsalted butter
3 tablespoons granulated sugar
1/4 teaspoon salt
FOR THE FILLING:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup heavy cream
FOR THE CRUST (If using):
1 cup pecans
1 tablespoon melted butter
1 tablespoon sugar
TO MAKE THE CRUST:
Using a food processor, crush the pecans into fine crumbs. Add melted butter and sugar. (Or you can buy store bought pecan crust if available.)
*If using a pre-made pie crust, skip the following steps.
Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a springform pan.
Bake for 5-10 minutes on 350 degrees, or until the crust is lightly browned. Set aside to cool. Bake if you want toasty flavored pecans.
TO MAKE THE BUTTERED PECANS:
Melt 2 tablespoons of butter in a microwave safe bowl. Add the pecans, sugar, and salt. Cover and shake vigorously until the pecans are coated.
*Once coated, put into a baking sheet with foil or parchment paper, toast for about 10 minutes. Set to cool (optional)
If desired, set aside some of the pecans for garnish. (I used about 20-25 pecan halves) Once cooled, roughly chop the remaining pecans.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.
In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
Stir in the chopped pecans.
Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.
EASY Butter Pecan Cheesecake Recipe | Shotgun Red Recipes
Super easy delicious Butter Pecan Cheesecake recipe topped with caramel your family will love! Make it for Thanksgiving or any holiday party. Original air date April 2017
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
???????????? Get our NEW COOKBOOK!????????????????
The Best of Cooking with Shotgun Red Cookbooks Volume 1 & 2 NOW Available!
????Volume 2:
????Volume 1:
????PLEASE SUBSCRIBE!
????CHECK OUT MORE GREAT RECIPES AT
▶▶???? PRINT RECIPE ????
???? WATCH OUR GREAT RECIPE PLAYLISTS: ????
▪ BEEF RECIPES:
▪ CHILI ,SOUPS AND STEWS:
▪ CASSEROLES:
▪ CHICKEN AND TURKEY:
▪ FISH AND WILD GAME:
▪ DESSERTS:
▪ BREAKFAST:
▪ SALADS, VEGGIES AND FRUITS:
???? VISIT OUR WEBSITE
FACEBOOK
INSTAGRAM/PINTEREST @Cookingwithshotgunred
Thanks again for watching our channel!
Miss Sheila, Jennifer Bruce. Steve Hall and Shotgun Red!
Some of the links above are affiliate links that we earn a small commission from. They do not raise your price paid. Thank you for supporting our channel!
▶▶???? PRINT RECIPE
Butter Pecan Cheesecake
Directions:
2 8oz. Packages Cream Cheese (softened)
1 Cup Granulated White Sugar
3 Tbsp. Sour Cream
2 Eggs (lightly beaten)
2 Tbsp. Butter Flavoring
1 Tsp. Vanilla
¾ Cups Chopped Pecans
1 Ready to Use 10-inch Graham Cracker Crusts
Toppings:
Chopped Pecans, Caramel Sauce, Whipping Cream
Pecan cheesecake recipe pecan pie cheesecake recipe pecan pie cheesecake recipe easy southern pecan pie
How I make A Creamy Caramel & Pecan Cheesecake Recipe
If you ever wanted to give baking a cheesecake a try? This is your recipe. I take you step by step into how I make this delicious cheesecake. Not too sweet, not too dense. I think you will love it.
Thank you for watching. If you would like to help support this channel, I have a link here where you can donate. No amount is too small. All donations will be used to continue to bring you the best recipes I can. Thank you for watching, and your continued support paypal.me/VKWL
#virtualkitchenwithlaura #caramelpecancheesecake #cheesecake
Crust
1 cup graham cracker crumbs about 7 crackers
¼ cup finally chopped pecans
3 tablespoons melted butter
2 tablespoons brown sugar
Cheesecake
3-8oz packages cream cheese
¾ cups sugar brown sugar
3 eggs slightly beaten
1 ½ teaspoons vanilla
1 tablespoon lemon juice
Pecan caramel
1 cup sugar
1 tablespoon water
½ stick butter
½ cup heavy cream
1 cup pecans
1 pinch sea salt
Oven 350°F cook for 1 hour. Turn oven off leave door ajar until cake is cool.
8” spring form pan LeCreuset
Graham cracker crumbs
Graham cracker cookies
Stand mixer
Hand mixer
Silicone spatula
Pot heavy bottom
My favorite towels
Thank you for watching. If you would like to help support this channel, I have a link here where you can donate. No amount is too small. All donations will be used to continue to bring you the best recipes I can. Thank you for watching, and your continued support paypal.me/VKWL
paypal.me/VKWL
My Etsy Shop
Facebook
Instagram virtualkitchenwithlaura
Laura Sanchez
PO Box 701131
San Antonio, TX 78270
DISCLAIMER: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Using my links is at no additional charge to you. I do earn commission on qualified purchases. Every penny earned goes back to supporting my channel to bring you great content.
Brown Butter Pecan Cheesecake
If you love the taste of Butter Pecan Cake or Ice cream, you will absolutely love the creamy smooth flavor of a Brown Butter Cheesecake! This cheesecake is velvety smooth and melts in your mouth. It is all accented by the buttery crunch of toasted pecans and as a finishing touch topped with brown butter whipped cream.
Ingredients:
Toasted Butter Pecans:
o ¼ cup pecans
o 1 ½ tablespoon brown sugar
o 1 teaspoon honey
o 2 tablespoons unsalted butter
Graham Cracker -Pecan Crust
o 14 graham crackers
o ¾ cup pecans
o ¾ cup melted butter
o 1 tablespoon granulated sugar
Cheesecake Filling
o 32 oz cream cheese (at room temperature)
o 4 whole eggs
o ½ cup sour cream
o ¾ cups brown sugar
o ¼ cup granulated sugar
o 2 ½ tablespoon flour
o 1 tablespoon vanilla extract
o 4 tablespoons unsalted butter (for brown butter)
Instructions
1. Preheat oven to 350 degrees.
2. To roast pecans, combine pecans, melted butter, honey and brown sugar in a bowl. Add pecans and toss to completely coated. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. To make brown butter, place butter in a medium saucepan over medium heat. Stir as butter melts and cook until the butter becomes golden brown. Remove butter from heat and allow to cool to room temp.
4. For crust place graham crackers into a food processor, pulse until cookies form a loose crumb. Next add pecans and repeat. Pour in melted butter and pulse until it all comes together. Add mixture to a 9 inch springform pan lined with parchment paper. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes.
5. Lower oven to 300 degrees. In a large mixing bowl beat cream cheese, until smooth. Scrape down the sides of the bowl and add sour cream. Next add brown sugar, granulated sugar and flour, whip until smooth. add in eggs and beat until well combined. Finish with brown butter and vanilla extract the fold in toasted pecans.
6. Pour batter into your graham cracker-pecan crust. Lightly wiggle to allow batter to smooth out. Bake in a 350 degrees oven for 60-70 minutes. Bake until cake is firm to the touch and the middle no longer jiggles. When cake is done, allow to cool on a rack for 1 hour. After an hour remove otter pan rim, and place cake in the refrigerator for 12 hours or overnight. (Overnight is recommended)
Brown Butter Cream Cheese
1.Using a mixer whip cream cheese until smooth. Cream brown butter (refer to instructions #3) with whipped cream cheese until smooth. Pour in heavy cream and confectioners’ sugar and whip on high until it forms stiff peaks. Use brown butter whip cream to garnish cheesecake with remaining toasted pecans.