Introduction

Browned Butter Pecan Cheesecake is a delightful twist on the classic dessert, featuring a rich, nutty crust and a creamy filling enhanced by browned butter flavor. Finished with a luscious caramel pecan sauce, this cheesecake is perfect for any special occasion or indulgent treat.

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, combine the 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 for 10 minutes, then let cool.
Step 3: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 4: Add the eggs one at a time, beating gently after each addition just until combined. Stir in the vanilla extract and heavy cream until incorporated.
Step 5: Pour the cream cheese filling over the crust. Place the springform pan into a water bath by setting it in a larger pan filled with hot water (about halfway up the sides). Bake for 55 to 65 minutes, until the center is set but still slightly jiggly.
Step 6: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. Then, refrigerate it for at least 6 hours or preferably overnight to fully chill and set.
Step 7: For the sauce, brown the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, and sea salt. Simmer the mixture for 5 to 6 minutes until it thickens slightly. Remove from heat and let cool a bit.
Step 8: Pour the caramel pecan sauce over the chilled cheesecake evenly.
Step 9: Top the cheesecake with whipped cream and garnish with pecan halves. Slice and serve.

Tips & Variations

For an extra nutty flavor, toast the pecans before chopping.
Use a water bath to prevent cracking and ensure a smooth texture.
You can substitute the pecan crust with a traditional graham cracker crust if preferred.
For a lighter option, try using half-and-half instead of heavy cream in the filling.
Make the sauce ahead of time and warm slightly before serving for a drizzle effect.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the sauce separate until ready to serve to maintain the best texture. Reheat the sauce gently on the stove or in the microwave before drizzling over slices.

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 chilling overnight. Prepare everything the day before and garnish just before serving for the freshest presentation.

Why use a water bath when baking cheesecake?

A water bath helps the cheesecake cook evenly and prevents cracking by maintaining gentle, consistent heat and adding moisture to the oven.

Browned Butter Pecan Cheesecake Recipe

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★★★★★

4.9 from 112 reviews

This rich and decadent Browned Butter Pecan Cheesecake combines a buttery graham cracker and pecan crust with a smooth, creamy cream cheese filling. Topped with a luscious browned butter caramel sauce, whipped cream, and toasted pecans, this dessert is perfect for special occasions or whenever you desire a truly indulgent treat.

Author: Dana
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 35 minutes (including chilling time)
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

Toppings

Whipped cream, for topping
Pecan halves, for garnish

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking. In a bowl, combine graham cracker crumbs, finely chopped pecans, and the browned butter. Press this mixture firmly into the bottom and slightly up the sides of your prepared pan. Bake for 10 minutes to set the crust, then let it cool completely.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until very smooth and creamy. Add the eggs one at a time, blending each just until incorporated to avoid overmixing. Stir in the vanilla extract and heavy cream, mixing gently to combine.
Assemble and bake the cheesecake: Pour the creamy filling over the cooled crust. Place the springform pan into a water bath to ensure even baking and prevent cracking; this involves placing the pan in a larger baking dish filled with hot water reaching about halfway up the sides of the springform pan. Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly when gently shaken.
Cool the cheesecake: When baking is complete, turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour; this gradual cooling helps prevent cracking. Afterward, refrigerate the cheesecake for at least 6 hours or overnight to allow it to fully set and develop flavor.
Prepare the browned butter caramel sauce: In a saucepan, brown the butter over medium heat until it has a rich golden color and nutty aroma. Stir in the brown sugar, heavy cream, and sea salt. Let the mixture simmer gently for 5 to 6 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let it cool slightly before use.
Serve the cheesecake: Once chilled, pour the browned butter caramel sauce evenly over the top of the cheesecake. Garnish with dollops of whipped cream and decorate with pecan halves. Slice and serve this indulgent dessert to your delight.

Notes

Use full-fat cream cheese and heavy cream for the creamiest texture and richest flavor.
Allow all dairy ingredients to come to room temperature before mixing to avoid lumps.
Be careful not to overbeat the eggs into the cream cheese mixture to prevent cracks.
The water bath is essential for a smooth, crack-free cheesecake.
Let the browned butter caramel sauce cool slightly before pouring to prevent melting the whipped cream topping.
Store any leftovers covered in the refrigerator for up to 5 days.

Keywords: Browned Butter Cheesecake, Pecan Cheesecake, Caramel Sauce, Decadent Dessert, Cream Cheese Dessert, Thanksgiving Dessert, Holiday Cheesecake