Introduction

Browned Butter Pecan Cheesecake is a rich and indulgent dessert that combines the nutty aroma of browned butter with creamy cheesecake and crunchy pecans. Topped with a luscious caramel sauce and whipped cream, it’s perfect for special occasions or whenever you crave something truly decadent.

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 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 together the graham cracker crumbs, chopped pecans, and browned butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let it cool.
Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Step 4: Add the eggs one at a time, beating just until combined after each addition. Stir in the vanilla extract and heavy cream until evenly mixed.
Step 5: Pour the cheesecake filling over the crust. Place the springform pan in a water bath (a larger baking dish filled with hot water) to ensure gentle baking. 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. Let the cheesecake cool inside for 1 hour, then refrigerate for at least 6 hours or preferably overnight.
Step 7: To make the caramel sauce, brown the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, and sea salt. Simmer for 5–6 minutes until thickened. Let the sauce cool slightly.
Step 8: Pour the caramel sauce over the chilled cheesecake evenly.
Step 9: Top the cheesecake with whipped cream and garnish with pecan halves. Slice and serve chilled.

Tips & Variations

For an extra nutty flavor, lightly toast the pecans before chopping.
Use a water bath to prevent cracks in the cheesecake and ensure even baking.
Substitute whipped coconut cream for a dairy-free option on top.
Allow the browned butter to cool slightly before mixing with crust ingredients to avoid melting the crumbs.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The caramel sauce can be stored separately in an airtight container for up to a week. Reheat the sauce gently before serving. Serve the cheesecake chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from sitting overnight in the refrigerator, which allows the flavors to meld and the texture to set perfectly.

Why do you use a water bath for baking?

The water bath provides gentle, even heat that prevents the cheesecake from cracking and helps it bake smoothly without drying out.

Browned Butter Pecan Cheesecake Recipe

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4.9 from 86 reviews

A rich and indulgent Browned Butter Pecan Cheesecake featuring a nutty graham cracker crust, creamy cheesecake filling, and a luscious homemade browned butter caramel sauce, topped with whipped cream and pecan halves. Perfect for dessert lovers seeking a decadent and flavorful treat.

Author: Lena
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

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 ensure easy removal of the cheesecake later.
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 and let it cool completely.
Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until 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 each egg is incorporated. Stir in the vanilla extract and heavy cream until well combined.
Pour Filling and Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a water bath to prevent cracking. Bake the cheesecake for 55 to 65 minutes, until the center is set but still slightly jiggly when shaken gently.
Cool the Cheesecake: Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside the oven for 1 hour. Then chill the cheesecake in the refrigerator for at least 6 hours or overnight to fully set.
Prepare Browned Butter Sauce: In a saucepan, brown the butter over medium heat. Stir in brown sugar, heavy cream, and sea salt. Simmer the mixture for 5 to 6 minutes until it thickens slightly. Remove from heat and let it cool slightly.
Assemble and Serve: Pour the browned butter caramel sauce over the chilled cheesecake. Top with whipped cream and garnish with pecan halves. Slice and serve to enjoy this decadent dessert.

Notes

For best results, use fully softened cream cheese to avoid lumps in the filling.
Using a water bath during baking helps prevent cracks and yields a creamy texture.
Letting the cheesecake cool gradually in the oven prevents sudden temperature changes that can cause cracking.
Store leftover cheesecake covered in the refrigerator for up to 4 days.
You can toast the pecans for extra flavor if desired.

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