Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 1/2 cup
- Cream cheese, softened: 32 oz
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Heavy cream: 1 cup
- Pecan halves: 1 cup
- Butter extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Step 2: Beat cream cheese and granulated sugar in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream and butter extract.
- Step 3: Fold in 1/2 cup of pecan halves. Pour batter over cooled crust.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Step 5: Remove from oven and refrigerate for at least 4 hours, or preferably overnight. Before serving, sprinkle the remaining 1/2 cup of pecan halves on top.
Notes
- For easier slicing, run a long, thin knife under hot water and dry it between each cut.
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days to maintain its rich flavor and texture.
- A dollop of whipped cream and a drizzle of caramel sauce beautifully complements the butter pecan flavors.
- To prevent a sunken cheesecake, resist the urge to open the oven door during baking and let it cool gradually.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American