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
