With a nutty graham cracker crust, creamy, slightly tangy filling, and salty-sweet butter pecan topping, this dessert is truly over the top. Although the rich butter pecan sauce really steals the show, you’ll be amazed by the silky-smooth texture of this Butter Pecan Cheesecake. If you’ve had trouble baking cheesecakes in the past, the trick is to use a water bath, which prevents it from over baking and cracking. When making the filling, don’t over beat the cream and eggs. Too much air in the mixture will cause the filling to rise too quickly as it bakes and crack. Although it will be hard to wait, the cheesecake needs to chill in the refrigerator at least eight hours (up to 24 hours) so that it can firm up enough to be removed from the pan easily and sliced cleanly. Don’t rush this step, tempting as it may be. Butter Pecan Cheesecake is worth the wait and sure to become a new favorite.
*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.