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Butter Pecan Cheesecake

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  • 4 tablespoons (1/2 stick) butter or margarine
  • 1 cups pecans, chopped
  • 1 cup Graham cracker crumbs
  • 1 3/4 cups granulated sugar
  • 4 (8 ounce) packages cream cheese, softened
  • 4 large eggs
  • 1 (16 ounce) container sour cream
  • 1 teaspoon vanilla extract
  • Pecan halves (optional)


  1. In medium skillet, over medium heat, melt 1 teaspoon butter. Add chopped pecans. Cook, stirring, until lightly toasted. Transfer to small bowl; set aside. (Save to put in Step 8.)
  2. In same skillet, melt remaining butter; remove from heat.
  3. Stir in Graham cracker crumbs and 2 tablespoons sugar until well mixed.
  4. Pat crumb mixture on bottom of 9-inch springform pan; place in freezer to chill.Heat oven to 475 degrees F.
  5. In large bowl of electric mixer beat cream cheese and 1 1/2 cups sugar until smooth.
  6. Add eggs, one at a time, beating after each addition.
  7. Add 1 cup sour cream and vanilla extract. Heat until well mixed.
  8. Stir in toasted pecans.
  9. Pour cream cheese mixture into prepared pan. Bake for 10 minutes.
  10. Reduce oven to 300 degrees F. Continue baking for 45 to 50 minutes or until center of cheesecake is almost firm.
  11. Meanwhile, add remaining 2 tablespoons sugar to remaining sour cream in its container; stir to mix.
  12. When cheesecake is done, remove from oven. Increase oven temperature to 400 degrees F.
  13. Spread sour cream mixture evenly on cheesecake; return to oven.
  14. Bake for 5 minutes or until topping is set. Let cool in pan on wire rack.
  15. Refrigerate until cold, 3 hours or overnight.