Browned Butter Pecan Cheesecake Recipe
Introduction
This Browned Butter Pecan Cheesecake combines the rich, nutty flavor of browned butter with a creamy, smooth cheesecake texture. Topped with a luscious caramel sauce and crunchy pecans, it’s a dessert that’s both elegant and comforting.
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: Mix graham cracker crumbs, chopped pecans, and browned butter. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.
- Step 3: In a large bowl, beat 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 fully incorporated.
- Step 5: Pour the filling into the crust. Place the pan in a water bath to prevent cracking, then 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 for 1 hour, then refrigerate for at least 6 hours or overnight to set fully.
- Step 7: For 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 until the sauce thickens slightly. Remove from heat and let cool a bit.
- Step 8: Pour the caramel sauce over the chilled cheesecake.
- Step 9: Top with whipped cream and pecan halves. Slice and serve.
Tips & Variations
- Use room temperature cream cheese and eggs for a smooth, lump-free filling.
- Add a pinch of cinnamon or nutmeg to the crust for extra warmth.
- If you don’t have a water bath, place a shallow pan of water on the bottom oven rack to create steam and prevent cracks.
- Swap out pecans for walnuts or almonds if preferred.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate if possible and add just before serving to maintain texture. To reheat, bring to room temperature for about 20 minutes; avoid microwaving to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake tastes even better after sitting overnight, which allows the flavors to meld and the texture to set perfectly.
Why use a water bath when baking cheesecake?
A water bath provides gentle, even heat and moisture, preventing the cheesecake from cracking and ensuring a creamy texture.
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Browned Butter Pecan Cheesecake Recipe
- Total Time: 7 hours 35 minutes (including chilling time)
- 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 cheesecake filling enhanced with browned butter, and a luscious browned butter caramel sauce topped with whipped cream and pecan halves. Perfect for special occasions or an indulgent 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
- 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.
- Make the Crust: In a bowl, combine graham cracker crumbs, finely chopped pecans, and browned butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add Eggs and Flavorings: Add eggs one at a time to the cream cheese mixture, beating just until each is combined to avoid overmixing. Stir in the vanilla extract and heavy cream to create a smooth filling.
- Bake in Water Bath: Pour the cheesecake filling into the cooled crust. Place the pan in a water bath (a larger pan filled with hot water that reaches about halfway up the sides of the springform pan) to ensure even baking and prevent cracking. Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for 1 hour to gradually reduce temperature, then refrigerate it for at least 6 hours or overnight to fully set.
- Make the Browned Butter Caramel Sauce: In a saucepan, brown the butter over medium heat until it has 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. Let the sauce cool to room temperature.
- Assemble and Serve: Pour the cooled caramel sauce over the chilled cheesecake. Top with whipped cream and garnish with pecan halves. Slice and serve chilled.
Notes
- Using a water bath helps prevent cracks in the cheesecake by providing gentle, even heat.
- Allow the browned butter caramel sauce to cool before pouring it on the cheesecake to avoid melting the topping.
- For best results, refrigerate the cheesecake overnight to develop flavor and texture.
- You can toast the pecans slightly before chopping for enhanced flavor.
- Make sure cream cheese is fully softened to achieve a smooth filling without lumps.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Browned Butter Pecan Cheesecake, pecan cheesecake, caramel cheesecake, dessert, creamy cheesecake, browned butter sauce
