Best 8 Butter Pecan Cheesecake With Chocolate Glaze Recipes

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Indulge in a symphony of flavors with our delectable Butter Pecan Cheesecake with Chocolate Glaze. This heavenly dessert combines the richness of creamy cheesecake, the nutty crunch of pecans, and the decadent decadence of chocolate glaze. Prepare to be tantalized by every bite of this extraordinary creation.

Furthermore, this article presents a collection of complementary recipes that will elevate your culinary experience. Discover the secrets behind the perfect pie crust, the art of crafting a luscious caramel sauce, and the techniques for creating an irresistible chocolate ganache. With step-by-step instructions and helpful tips, these recipes will guide you in creating a masterpiece that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

With a nutty graham cracker crust, creamy, slightly tangy filling, and salty-sweet butter pecan topping, this dessert is truly over the top. Although the rich butter pecan sauce really steals the show, you'll be amazed by the silky-smooth texture of this Butter Pecan Cheesecake. If you've had trouble baking cheesecakes in the past, the trick is to use a water bath, which prevents it from over baking and cracking. When making the filling, don't over beat the cream and eggs. Too much air in the mixture will cause the filling to rise too quickly as it bakes and crack. Although it will be hard to wait, the cheesecake needs to chill in the refrigerator at least eight hours (up to 24 hours) so that it can firm up enough to be removed from the pan easily and sliced cleanly. Don't rush this step, tempting as it may be. Butter Pecan Cheesecake is worth the wait and sure to become a new favorite.

Provided by Pam Lolley

Categories     Cakes

Time 13h

Number Of Ingredients 17

6 ½ tablespoons butter, melted and divided
½ cup chopped pecans
2 cups graham cracker crumbs (from 1 [13.5-oz.] pkg., such as Keebler)
3 tablespoons light brown sugar
5 (8-oz.) packages cream cheese, at room temperature
1 cup granulated sugar
¾ cup packed light brown sugar
3 tablespoons all-purpose flour
5 large whole eggs
2 large egg yolks
¼ cup heavy whipping cream
2 teaspoons vanilla extract
½ cup light brown sugar
6 tablespoons butter
3 tablespoons heavy whipping cream
¼ teaspoon kosher salt
1 ½ cups toasted pecan halves and coarsely chopped pieces

Steps:

  • Prepare the Crust: Heat 1/2 tablespoons of the melted butter in a small skillet over medium; add chopped pecans, and cook, stirring constantly, until toasted, 3 to 4 minutes. Remove from heat, and let cool completely, about 20 minutes. Finely chop toasted pecans.
  • While pecans cool, preheat oven to 325°F. Wrap outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil; coat inside (bottom and sides) of pan with cooking spray. Stir together graham cracker crumbs, brown sugar, cooled toasted pecans, and remaining 6 tablespoons melted butter in a medium bowl. Press crumb mixture on bottom and 1-inch up sides of prepared pan. Bake in preheated oven until crust is set and lightly browned, 7 to 8 minutes. Transfer to a wire rack; let cool completely, about 30 minutes.
  • Prepare the Filling: Beat cream cheese in bowl of a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugars and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating just until incorporated after each addition. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in heavy cream and vanilla on low speed just until combined, about 1 minute. Pour filling over crust in prepared pan (it will be full).
  • Place springform pan in a roasting pan. Place roasting pan on oven rack, and carefully pour in boiling water to reach halfway up sides of springform pan. Bake in preheated oven until center is almost set and jiggles slightly, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to wire rack; remove aluminum foil. Let cheesecake cool until slightly warm, 1 1/2 to 2 hours.
  • Prepare the Topping: Bring brown sugar, butter, cream, and salt to a boil in a small saucepan over medium. Cook, stirring constantly, until thickened, 2 1/2 to 3 1/2 minutes. Stir in pecan halves and pieces. Remove from heat, and let stand 5 minutes, stirring occasionally.
  • Spoon warm topping evenly over slightly warm cheesecake, leaving about a 1/2-inch border around edges. Let stand until pecan mixture is set, about 30 minutes. Coat a piece of foil with cooking spray, and cover cheesecake; chill at least 8 hours or up to 24 hours. Run a knife around outer edge to loosen cheesecake from sides of pan; remove sides of pan.

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

Fall always makes me yearn for this pecan cheesecake, but it's delicious in any season. You'll want to put it on your list of favorite holiday desserts. -Laura Sylvester, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
3 large eggs, room temperature, lightly beaten
1 cup finely chopped pecans

Steps:

  • Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

Nutrition Facts : Calories 456 calories, Fat 33g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 224mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE GLAZED CHEESECAKE



Chocolate Glazed Cheesecake image

This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! -Caryn Wiggins, Columbus, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 19

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) plus 3 ounces cream cheese, softened, divided
3 large eggs, divided use
1 teaspoon vanilla extract, divided
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1/4 teaspoon almond extract
CHOCOLATE GLAZE:
3 ounces semisweet chocolate
2 tablespoons butter
1/3 cup sifted confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Chopped pecans, optional

Steps:

  • Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. , In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer., Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours., For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.

Nutrition Facts : Calories 467 calories, Fat 31g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 328mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

Try a whole new kind of cheesecake when you make our excellent Butter Pecan Cheesecake recipe. Watch this video to learn how to make a Butter Pecan Cheesecake that is sure to be a family favorite.

Provided by My Food and Family

Categories     Recipes

Time 6h40m

Yield 12 servings

Number Of Ingredients 10

6 Tbsp. butter, divided
16 pecan shortbread cookies (2 inch), finely crushed (about 2 cups)
1 cup plus 3 Tbsp. brown sugar, divided
1/4 tsp. salt
1 pkg. (6 oz.) pecan halves
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs
10 KRAFT Caramels
3 Tbsp. half-and-half

Steps:

  • Heat oven to 325ºF.
  • Melt 1/4 cup (4 Tbsp.) butter in medium nonstick skillet on medium heat. Continue to cook 2 min. or until light golden brown in color with a nutty aroma, stirring constantly. Mix with cookie crumbs; press onto bottom and 1 inch up side of 9-inch springform pan.
  • Bake 10 min. or until lightly browned.
  • Meanwhile, melt remaining butter in same skillet. Add 3 Tbsp. sugar and salt; mix well. Cook and stir 1 to 2 min. or until sugar is dissolved. Stir in nuts; cook 5 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread onto large sheet of parchment; cool.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter over crust.
  • Reserve 3/4 cup nuts for later use. Chop remaining nuts; sprinkle over batter. Cover with remaining batter.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Microwave caramels and half-and-half in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after each minute. Arrange reserved nuts on top of cheesecake; drizzle with caramel sauce.

Nutrition Facts : Calories 650, Fat 51 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

BUTTER PECAN GLAZE



BUTTER PECAN GLAZE image

This is the glaze that I made to top my Fresh Apple Cake, but you can use it to top ice cream, pies & other cakes or desserts. I thought it was a good idea to share the glaze recipe by it's self, in the event you just wanted a toasted pecan glaze to compliment a dessert. I love butter pecan & this glaze is quick, simple, easy,...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 15m

Number Of Ingredients 6

1/2 stick butter, softened (1/4 cup)
1/2 c pecan halves (i used chopped)
3/4 c firmly packed brown sugar
1/4 c heavy cream (can use evaporated milk)
1/4 c corn syrup, ( i used light)
1 tsp butter extract original called for 1/8 tsp orange)

Steps:

  • 1. Using a small sauce pan add the 1/2 stick butter with chopped pecans or pecan halves. Toast over medium high heat as butter melts, all the while stirring constantly about 5 minutes
  • 2. Add the cream & corn syrup to the sauce pan.(Note I combined the cream & corn syrup into a one cup measure before adding it in.
  • 3. Stir mixture to combine.
  • 4. Add the brown sugar, stir until it is blended into wet ingredients. Bring to a rolling boil. Cook for 2 minutes. STIRRING CONSTANTLY. REMOVE FROM HEAT. Allow to cool just a bit then stir in butter flavored extract, and stir to blend. NOTE- A ROLLING BOIL IS WHEN YOU BRING TO A BOIL AND IT CONTINUES TO BOIL EVEN AS YOU STIR IT.
  • 5. Cool until glaze thickens slightly, then carefully drizzle over top of cake and allow it to drizzle down sides of cake while glaze is still slightly warm. Note- If it hardens too much you will need to reheat, so work quickly.

CHOCOLATE-PECAN PIE CHEESECAKE



Chocolate-Pecan Pie Cheesecake image

Chocolate? Yes, please. Pecan pie? Don't mind if I do! Cheesecake? Love some! Finally, you'll see how it feels to please all the people, all the time.

Provided by My Food and Family

Categories     Dairy

Time 6h30m

Yield 16 servings

Number Of Ingredients 9

3 cups pecan halves, divided
2 Tbsp. flour, divided
1 cup packed brown sugar, divided
1/4 cup butter, melted, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs, divided
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/3 cup dark corn syrup

Steps:

  • Heat oven to 325ºF.
  • Use pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp. flour, 1/4 cup sugar and half the butter. Press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese mixture over crust. Bake 25 min.
  • Meanwhile, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended. Add to nut mixture; mix well.
  • Spoon nut mixture gently over cheesecake. Bake 35 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 380, Fat 30 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE



Chocolate-Peanut Butter Cheesecake with Chocolate Glaze image

This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 9h

Number Of Ingredients 12

Vegetable-oil cooking spray
1 cup finely ground chocolate wafer cookies (4 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter
Chocolate Glaze

Steps:

  • Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
  • Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
  • Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
  • Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
  • Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.

Provided by PGS

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
½ cup chopped pecans
⅓ cup butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
  • Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
  • Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

Nutrition Facts : Calories 533.9 calories, Carbohydrate 27.1 g, Cholesterol 138.5 mg, Fat 44.8 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 303.5 mg, Sugar 18 g

Tips:

  • Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
  • Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before you refrigerate it. This will help prevent the cheesecake from sinking.
  • When making the chocolate glaze, use a heavy saucepan and stir constantly. This will help prevent the glaze from burning.
  • Let the glaze cool slightly before you pour it over the cheesecake. This will help prevent the glaze from cracking.

Conclusion:

Butter Pecan Cheesecake with Chocolate Glaze is a delicious and decadent dessert that is perfect for any occasion. The cheesecake is creamy and smooth, with a rich pecan flavor. The chocolate glaze is the perfect finishing touch, adding a touch of sweetness and richness. This cheesecake is sure to be a hit with everyone who tries it. If you're looking for a special dessert to impress your friends and family, this Butter Pecan Cheesecake with Chocolate Glaze is the perfect choice. It's easy to make and absolutely delicious.

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