One of my favorite ice cream flavors is butter pecan. If you get a really good ice cream that manages to balance out the creaminess of the ice cream with that smooth buttery flavor and crunchy pecans. That is pure heaven right there. So, the other day, when I dug into some Butter Pecan ice cream, I thought, this would probably be an awesome cheesecake flavor. And it was!
TIPS FOR MAKING THIS PECAN CHEESECAKE
- Feel free to make your crust from scratch. I have a recipe for it on my EASY CREAMY CHEESECAKE recipe post.
- You can easily switch out the pecans for walnuts or even macadamia nuts.
- It’s really important that your cream cheese is at room temperature and not cold. It will not only mix better at room temperature but it won’t be lumpy when you mix it either. I like to just set my cream cheese out on the counter the night before I make the cheesecake but you can actually soften the blocks (completely unwrapped on a microwave-safe plate) by putting them in the microwave for about 15-20 seconds.
- Yes, there really is such a thing as butter extract. You can find it in the baking aisle near the vanilla extract.
For Ingredients And Complete Cooking Instructions Please Use The Next Page Button Or Open Button (>) Below and don’t forget to SHARE with your Facebook friends