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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Assemble the Cheesecake: Remove the chilled cheesecake from the refrigerator and pour the browned butter caramel sauce evenly over the top.
  9. Finish and Serve: Top the caramel-coated cheesecake with whipped cream and garnish with pecan halves. Slice and serve chilled.

Notes

  • Using a water bath helps prevent cracking and ensures even baking.
  • Letting the cheesecake cool gradually in the oven avoids temperature shock.
  • Make sure cream cheese is fully softened for a smooth batter.
  • Brown the butter carefully by watching it closely—it can burn quickly.
  • For a stronger pecan flavor, toast the pecans lightly before chopping.
  • Refrigerate leftovers tightly covered for up to 4 days.

Keywords: cheesecake, browned butter, pecan, caramel sauce, dessert, graham cracker crust, creamy cheesecake, pecan halves

Find it online: https://tastygenius.com/browned-butter-pecan-cheesecake-recipe/