Browned Butter Pecan Cheesecake Recipe
Introduction
Browned Butter Pecan Cheesecake is a rich and decadent dessert featuring a nutty crust and a creamy filling. Topped with a luscious browned butter caramel sauce and crunchy pecans, it’s perfect for special occasions or a luxurious treat any time.
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 the 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 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 evenly mixed.
- Step 5: Pour the filling into the crust. Place the pan in a water bath (a larger pan filled with hot water halfway up the sides) 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 slightly. Let the cheesecake cool inside the oven for 1 hour, then refrigerate for at least 6 hours or overnight to chill completely.
- Step 7: To make the sauce, brown butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and sea salt. Simmer for 5–6 minutes until the sauce thickens slightly. Let it cool a bit.
- Step 8: Pour the browned butter caramel sauce over the chilled cheesecake.
- Step 9: Top with whipped cream and pecan halves. Slice and serve.
Tips & Variations
- Use a water bath to prevent cracks and ensure a smooth cheesecake texture.
- For extra flavor, toast the pecans before chopping and mixing into the crust.
- Substitute maple syrup for brown sugar in the sauce for a different caramel flavor.
- Allow the cheesecake to come to room temperature for 10-15 minutes before serving for a creamier bite.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate until serving to maintain the best texture. Reheat sauce gently before drizzling if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually benefits from chilling overnight. It helps the flavors develop and firm up for easier slicing.
What if I don’t have a springform pan?
A springform pan is best for easy removal, but you can use a regular 9-inch cake pan lined with parchment and slice carefully. Just be extra gentle when removing slices.
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Browned Butter Pecan Cheesecake Recipe
- Total Time: 7 hours 35 minutes
- Yield: 12 servings 1x
Description
This Browned Butter Pecan Cheesecake is a rich and decadent dessert featuring a buttery graham cracker and pecan crust, a creamy and smooth cream cheese filling, and a luscious browned butter caramel sauce. Topped with whipped cream and crunchy pecan halves, this cheesecake offers a perfect balance of nutty flavors and creamy texture, ideal for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¾ cup finely chopped pecans
- ½ cup unsalted butter, browned
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
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
- Make and bake crust: In a bowl, mix together the graham cracker crumbs, finely chopped pecans, and the browned butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.
- Prepare cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring there are no lumps.
- Add eggs and flavorings: Add the eggs one at a time to the cream cheese mixture, beating just until combined after each addition to avoid incorporating too much air. Stir in the vanilla extract and heavy cream until just blended.
- Assemble and bake cheesecake: Pour the cream cheese filling into the cooled crust in the springform pan. Place the pan inside a larger roasting pan and create a water bath by adding hot water about halfway up the sides of the springform pan. This ensures gentle and even cooking. Bake in the preheated oven for 55–65 minutes until the center is set but still slightly jiggly.
- Cool cheesecake: Turn off the oven and slightly crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavor.
- Make browned butter caramel sauce: In a saucepan, brown the butter over medium heat until fragrant and golden. Stir in the brown sugar, heavy cream, and sea salt. Simmer the mixture for 5–6 minutes, stirring often, until it thickens into a smooth caramel sauce. Allow to cool slightly before use.
- Serve: Once the cheesecake is chilled, pour the browned butter caramel sauce evenly over the top. Garnish with whipped cream and pecan halves. Slice and serve to enjoy the rich, nutty, and creamy flavors.
Notes
- Be sure to use softened cream cheese for a smooth filling without lumps.
- A water bath helps prevent cracks by providing gentle and even heat.
- Brown the butter carefully to avoid burning – it should be a golden amber color with a nutty aroma.
- This cheesecake is best served chilled and can be stored refrigerated for up to 3 days.
- Allow the caramel sauce to cool slightly before pouring to avoid melting the whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: browned butter pecan cheesecake, pecan cheesecake, browned butter caramel sauce, creamy cheesecake, nutty dessert, homemade cheesecake
