Description
This rich and creamy butterscotch pecan cheesecake features a buttery graham cracker crust, a smooth cream cheese filling, and a topping of crunchy pecans and sweet butterscotch drizzle. Perfect for celebrations or cozy evenings, this indulgent dessert delivers elegance and comfort in every bite.
Ingredients
Crust:
1½ cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted unsalted butter
Filling:
3 (8 oz) packages full-fat cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
1 tsp vanilla extract
2 tbsp butter extract (optional but recommended)
Topping (optional):
1/2 cup chopped pecans
Butterscotch sauce (for drizzling)
Whipped cream (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C).
Prepare crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool for 30 minutes.
Make filling: Beat cream cheese until smooth. Add sugar, then sour cream, and mix until fully incorporated. Add eggs one at a time, mixing well after each. Stir in vanilla and butter extract.
Bake: Pour filling into the cooled crust. Bake at 325°F (163°C) for 60–70 minutes, until center slightly jiggles.
Cool at room temperature for 2 hours, then refrigerate for at least 8 hours (preferably overnight).
Top & Serve: Before serving, top with chopped pecans and a drizzle of butterscotch sauce. Add whipped cream if desired.
Notes
Always use room-temperature ingredients for a lump-free filling.
For extra flavor, add a splash of bourbon or swirl caramel into the batter.
Store in the fridge up to 5 days or freeze slices up to 2 months.
Let cheesecake sit 10–15 minutes at room temperature before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: butterscotch cheesecake, pecan cheesecake, graham cracker crust, holiday dessert, creamy cheesecake, sweet indulgent cake