A rich and creamy Butter Pecan Cheesecake with a delicious graham cracker crust, topped with whipped cream and toasted pecans.

Scale

Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake in the preheated oven for about 8-10 minutes until lightly golden. Remove and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and beat until well combined.
Carefully fold in the chopped pecans into the cream cheese mixture using a spatula.
Pour the cream cheese filling over the cooled crust, spreading it evenly.
Bake in the oven for 55-60 minutes or until the edges are set and the center slightly jiggles.
Remove from the oven and allow it to cool at room temperature.
Refrigerate for at least 4 hours or overnight for best results.
Before serving, top with whipped cream and additional pecans if desired.
Slice, serve, and watch it disappear!

Keywords: Butter Pecan Cheesecake, dessert, cheesecake, pecans