butter pecan cheesecake

Author of this recipe: Oretha Rile

Indulge in our Butter Pecan Cheesecake - rich, creamy, with toasted pecans & a buttery crust. Perfect for dessert lovers! #butterpecancheesecake #cheesecakerecipe

Tag your creation with #EatsNowRecipes!

Ingredients

• - High-quality cream cheese: For a rich, creamy base
• - Granulated sugar: To sweeten the cheesecake
• - All-purpose flour: Optional, for pressing crust
• - Unsalted butter: Softened, used for crust and topping
• - Pecans: Chopped or halved, for the signature crunch
• - Vanilla extract: Adds a subtle vanilla flavor to enhance the pecan taste
• - Heavy cream: For smooth texture in the cheesecake mixture
• - Eggs: 4 large eggs for structure and moisture
• - Lemon juice (optional): A few tablespoons for brightness
• - Gelatin powder or leaf gelatin (optional): To help with setting, especially for no-bake versions
• **SEO Keywords:** butter pecan cheesecake, cream cheese, granulated sugar, all-purpose flour, unsalted butter, pecans, vanilla extract, heavy cream, eggs, lemon juice, gelatin powder

Steps

1. ### Butter Pecan Cheesecake Recipe: A Sweet Delight
3. Creating a delicious butter pecan cheesecake is easier than you might think! This creamy dessert combines the richness of cream cheese with the nutty goodness of pecans. Follow these detailed steps to make your own butter pecan cheesecake at home.
5. #### Ingredients
6. - 1 ½ cups graham cracker crumbs (32 oz)
7. - ⅓ cup sugar (4 tablespoons)
8. - 6 tablespoons unsalted butter, melted
9. - 8 ounces cream cheese, softened (about 1 and a half sticks)
10. - 1 ¼ cups granulated sugar (170 grams)
11. - 3 large eggs, at room temperature
12. - 2 teaspoons vanilla extract
13. - ½ teaspoon salt
14. - 15 oz can sweetened condensed milk (about 2 cups), divided
16. #### Equipment
17. - 9-inch springform pan
18. - Blender or food processor
19. - Mixing bowl
20. - Electric mixer
21. - Rubber spatula
23. ### Step-by-Step Guide
25. #### Step 1: Prepare the Crust
26. 1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment paper.
27. 2. **Blend Crust Ingredients:** In a blender or food processor, combine graham cracker crumbs, sugar, and melted butter until well mixed.
28. 3. **Press into Pan:** Press the mixture evenly into the bottom of the prepared pan. Bake for about 10 minutes, then let it cool on a wire rack.
30. #### Step 2: Prepare the Cheesecake Filling
31. 1. **Mix Cream Cheese Base:** In an electric mixer fitted with the paddle attachment, beat softened cream cheese until smooth.
32. 2. **Add Sugar and Eggs:** Gradually add sugar while mixing, ensuring it’s well incorporated. Beat in eggs one at a time, followed by vanilla extract and salt.
33. 3. **Blend Condensed Milk:** Slowly mix in half of the sweetened condensed milk with the electric mixer.
35. #### Step 3: Combine Ingredients
36. 1. **Fold Remaining Ingredients:** Gently fold in the remaining condensed milk until just combined, ensuring no lumps remain.
37. 2. **Pour Mixture into Pan:** Pour the cheesecake mixture over the cooled crust. Smooth the top with a rubber spatula.
39. #### Step 4: Bake and Cool
40. 1. **Bake Cheesecake:** Place the pan on a baking sheet to catch any overflow. Bake for about 55-60 minutes, or until the edges are set but the center still has slight jiggle.
41. 2. **Cool and Chill:** Turn off the oven but keep the cheesecake inside with the door slightly open (to prevent sudden temperature drops). Let it cool at room temperature for 1 hour before chilling in the refrigerator overnight.
43. #### Step 5: Top with Butter Pecans
44. 1. **Prepare Topping:** While the cheesecake is cooling, toast pecans by spreading them evenly on a baking sheet and roasting at 325°F (160°C) for about 8-10 minutes.
45. 2. **Melt Butter:** Melt unsalted butter in a small saucepan over low heat. Remove from heat and let it cool slightly.
46. 3. **Mix Pecans with Butter:** Stir melted butter into the toasted pecan pieces until well coated.
48. #### Step 6: Finish and Serve
49. 1. **Drizzle Topping:** Once cooled, drizzle the pecan-butter mixture over the cheesecake just before serving.
50. 2. **Slice and Enjoy:** Slice the cheesecake using a sharp knife for neat cuts. Store any leftovers in the refrigerator for up to 3 days.
52. By following these detailed steps, you can create a decadent butter pecan cheesecake that’s sure to impress your guests! Perfect this recipe during the holiday season or anytime you crave something sweet and nutty.

Relevante Seiten

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