Introduction

Browned Butter Pecan Cheesecake is a rich and nutty dessert that combines creamy cheesecake with a buttery pecan crust and a luscious caramel sauce. This elegant treat is perfect for special occasions or whenever you want to indulge in a decadent homemade dessert.

Browned Butter Pecan Cheesecake Recipe - Recipe Image

Ingredients

1 ½ cups graham cracker crumbs
¾ cup finely chopped pecans
½ cup unsalted butter, browned
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy cream
¾ cup brown sugar (for sauce)
¼ cup unsalted butter, browned (for sauce)
½ cup heavy cream (for sauce)
½ teaspoon sea salt
Whipped cream, for topping
Pecan halves, for garnish

Instructions

Step 1: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
Step 2: In a bowl, mix graham cracker crumbs, chopped pecans, and browned butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool.
Step 3: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 4: Add eggs one at a time, beating just until combined after each addition. Stir in vanilla extract and heavy cream until incorporated.
Step 5: Pour the cream cheese filling evenly over the crust. Place the springform pan in a water bath to prevent cracking and bake for 55–65 minutes, until the center is set but still slightly jiggly.
Step 6: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight to fully set.
Step 7: To make the sauce, brown the butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and sea salt. Simmer for 5–6 minutes, stirring frequently, until thickened. Let cool slightly.
Step 8: Pour the caramel sauce over the chilled cheesecake evenly.
Step 9: Top with whipped cream and garnish with pecan halves. Slice and serve.

Tips & Variations

To prevent cracking, make sure not to overbeat the eggs and bake the cheesecake in a water bath.
For an extra crunch, toast the pecans before mixing them into the crust.
Use a mix of different nuts, such as walnuts or almonds, if pecans are not available.
Serve with a drizzle of chocolate sauce for a chocolate-pecan twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices slightly in the microwave for a few seconds if desired, but it is delicious served cold. The caramel sauce may thicken when refrigerated; let it come to room temperature before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best to prepare the cheesecake a day in advance and refrigerate overnight. This allows it to fully set and develop the best flavor.

What is browned butter and how do I make it?

Browned butter is butter that’s cooked until the milk solids turn golden brown, giving it a nutty aroma and flavor. To make it, melt unsalted butter in a saucepan over medium heat, stirring frequently until it turns golden and smells nutty. Be careful not to burn it.

Browned Butter Pecan Cheesecake Recipe

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4.5 from 94 reviews

This luscious Browned Butter Pecan Cheesecake features a rich, nutty graham cracker and pecan crust, a creamy cheesecake filling, and a decadent browned butter caramel sauce topped with whipped cream and pecan halves. Perfect for special occasions or a luxurious dessert treat.

Author: Elias
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¾ cup finely chopped pecans
½ cup unsalted butter, browned

Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy cream

Browned Butter Caramel Sauce

¾ cup brown sugar
¼ cup unsalted butter, browned
½ cup heavy cream
½ teaspoon sea salt

Topping

Whipped cream, for topping
Pecan halves, for garnish

Instructions

Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
Make the Crust: In a bowl, combine graham cracker crumbs, finely chopped pecans, and browned unsalted butter. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake the crust for 10 minutes, then remove from oven and let it cool.
Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
Add Eggs and Flavorings: Add the eggs one at a time, beating just until each is incorporated to avoid overmixing. Stir in vanilla extract and heavy cream until well combined.
Bake the Cheesecake: Pour the filling evenly over the cooled crust in the springform pan. Place the pan in a water bath to prevent cracking during baking. Bake for 55 to 65 minutes, until the center is set but still slightly jiggly when moved.
Cool the Cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes. Afterward, refrigerate the cheesecake for at least 6 hours or preferably overnight for best texture.
Prepare the Browned Butter Caramel Sauce: In a saucepan, brown the butter over medium heat until it develops a nutty aroma and golden color. Stir in brown sugar, heavy cream, and sea salt. Simmer for 5 to 6 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and allow it to cool slightly.
Assemble the Cheesecake: Remove the chilled cheesecake from the refrigerator and pour the browned butter caramel sauce evenly over the top.
Finish and Serve: Top the caramel-coated cheesecake with whipped cream and garnish with pecan halves. Slice and serve chilled.