Browned Butter Pecan Cheesecake Recipe
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.
- 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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