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Slice of butter pecan cheesecake on white plate

The Best Butter Pecan Cheesecake Recipe

If you are a butter pecan fan this is a must try recipe! This butter pecan cheesecake is great any time of year or in the fall baking season.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 8



  • 2 Tbsp Sugar
  • 24 Pecan Sandies Shortbread Cookies  crushed
  • 4 Tbsp Butter melted

Cheesecake Filling:

  • 4 Eggs room temperature
  • 1/2 Cup Brown Sugar packed
  • 32 oz Cream Cheese room temperature
  • 1 Cup Sugar
  • 1/3 Cup Sour Cream
  • 2 Tbsp All Purpose Flour
  • 1 Tbsp Vanilla Extra or vanilla bean paste
  • 1/2 Tsp Salt


  • 2 Cups  Chopped or Halved Pecans
  • 1/3 Cup  Brown Sugar packed
  • 4 Tbsp Butter
  • 1 Tbsp Dark Brown Corn Syrup
  • 1/2 Cup Heavy Cream
  • 1 Tbsp Vanilla Extract


  • Preheat the oven to 325F
  • Add crushed pecan cookies with melted butter and granulated sugar and mix well.
  • Press cookie mixture into a 9inch spring form pan. Bake in preheated oven for 10 mins.
  • Turn the temperature of the oven up to 350F
  • Beat cream cheese and sugar together until smooth.
  • Add eggs, vanilla, salt, sour cream, and flour, to the cream cheese. Mix until fully combined.
  • Pour cheesecake batter into pan and place inside water bath.
  • Bake for 1 hour and 15 minutes. Carefully remove and allow to cool to room temp for one hour.
  • Cover with plastic wrap and chill in the fridge for at least 6 hours (or overnight)


  • Prepare the topping at least an hour before serving. So that it can cool.
  • In a small saucepan combine 4 tbsp unsalted butter, brown sugar, heavy cream, dark brown corn syrup, vanilla extract, and chopped or halved pecans.
  • Bring mixture to a boil, making sure all of the sugar has melted. Set aside and allow to cool before pouring over the top of the cheesecake.
Keyword cheesecake, butter pecan cheesecake, dessert, oven baked