It’s not the most interesting choice, but butter pecan is my favorite flavor of ice cream. That’s been the case since I was a child. Truth be told, I’m not likely to pass up any dessert labeled as butter pecan.
A while back I shared with you one of my favorite ways to toast pecans. It involves butter and sugar (and sometimes a bit of cinnamon). With minimal effort, you’ll get a batch of toasty, sweet, caramel-y pecans. They’re perfect for a sweet snack, but I also love to think of ways to use them in baking. (Helloooo, cookies!)
And now I’ve added them to one of my absolute favorite things – cheesecake!
The no-bake filling is a simple combination of cream cheese, sugar, vanilla, and whipped cream. Perfectly delicious all on its own. But! Then a whole bunch of those buttery, toasty pecans get stirred into the filling to give it a fantastic nutty twist.
I paired that luscious filling with a basic shortbread crust. If you like, try a cookie crust instead. The classic graham cracker crust is always a good choice. Or try a cookie crust made from Pecan Sandies, vanilla wafers, or another of your favorite store-bought cookies.
The flavor of this cheesecake is remarkably reminiscent of butter pecan ice cream. If we share a mutual adoration of that wonderful ice cream, then this may very well become your favorite cheesecake. It’s like a wonderful mashup of that ice cream and cheesecake. And I have to say that I am 100% okay with that.
Yield: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Buttery toasted pecans add big flavor to this Butter Pecan Cheesecake!
*This cheesecake can also be made in a 9-inch pie pan or a 9-inch springform pan.
A note about the crust: Shortbread crusts can be temperamental. Be sure your butter is cold and that you’ve measured the ingredients accurately. Avoid dark pans. Don’t overbake. If at all possible, make sure your oven temperature is correct with an inexpensive oven thermometer.
Love butter pecan? Be sure to try these great recipes, too!
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