Savory Crab Stuffed Mushrooms

3. Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Gradually add sugar, then sour cream, vanilla, and salt.
3. Add eggs one at a time, mixing just until combined.
4. Fold in toasted pecans.

4. Bake the Cheesecake

1. Pour filling over cooled crust.
2. Bake 50–60 minutes at 325°F (160°C) until the center is slightly jiggly.
3. Let cool in oven with door cracked for 1 hour.
4. Chill in fridge at least 4 hours or overnight.

5. Prepare the Pecan Topping

1. Melt 2 tbsp butter in a skillet.
2. Add ½ cup chopped pecans, brown sugar, and vanilla.
3. Cook 2–3 minutes until pecans are glossy. Cool slightly.

6. Serve

1. Run a knife around pan edge, remove springform.
2. Top cheesecake with pecans.
3. Slice and optionally drizzle with caramel sauce.

Tips for Success

• Use room-temperature ingredients for smooth filling.
• Consider a water bath to prevent cracks.
• Store in fridge up to 5 days or freeze up to 2 months.

Butter Pecan Cheesecake is a rich, creamy dessert with a nutty crunch and buttery sweetness that’s impossible to resist. It’s a guaranteed crowd-pleaser.

If you want, I can also make a visual step-by-step guide with images for each step, so it’s easier to follow while baking. Do you want me to do that?