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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/browned-butter-pecan-cheesecake-recipe/