Introduction

Browned Butter Pecan Cheesecake is a rich and decadent dessert that combines a nutty caramel flavor with creamy cheesecake. The browned butter adds depth, while the pecan crust and sauce bring a delightful crunch and sweetness. It’s perfect for special occasions or whenever you want a show-stopping 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 your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
Step 2: In a bowl, mix graham cracker crumbs, chopped pecans, and browned butter. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool.
Step 3: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
Step 4: Add eggs one at a time, beating just until combined after each addition. Stir in the vanilla extract and heavy cream until fully incorporated.
Step 5: Pour the cheesecake filling onto the prepared crust. Place the springform pan into a water bath to help it bake evenly and prevent cracking. 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. Allow the cheesecake to cool inside for 1 hour, then refrigerate for at least 6 hours or overnight to fully set.
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. Let it simmer gently for 5–6 minutes until the sauce thickens. Remove from heat and cool slightly.
Step 8: Pour the warm caramel sauce evenly over the chilled cheesecake.
Step 9: Top the cheesecake with whipped cream and garnish with pecan halves. Slice and serve.

Tips & Variations

Use a water bath wrapped in foil to prevent leaks and ensure even baking.
For an extra crunchy crust, toast the pecans lightly before chopping.
Substitute maple syrup for the caramel sauce for a different but complementary flavor.
Let the browned butter cool slightly before mixing it into the crust to avoid melting the crumbs and pecans.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. Reheat the caramel sauce slightly if it thickens too much before serving. For longer storage, cheesecake slices can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browned butter?

While regular butter can be used, browned butter adds a nutty, caramel-like depth of flavor that makes this cheesecake special. If you prefer a milder taste, regular melted butter will work for the crust and sauce.

How do I prevent cracks in my cheesecake?

Using a water bath during baking helps regulate the temperature and moisture, which reduces cracking. Also, avoid overbeating the batter and let the cheesecake cool gradually with the oven door slightly open before refrigerating.

Browned Butter Pecan Cheesecake Recipe

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★★★★★

4.7 from 109 reviews

This rich and decadent Browned Butter Pecan Cheesecake features a nutty graham cracker crust loaded with toasted pecans and a silky cream cheese filling. It’s baked in a water bath to ensure a smooth, creamy texture. Finished with a luscious browned butter caramel sauce and topped with whipped cream and pecan halves, this dessert is perfect for special occasions or any time you want an elegant treat.

Author: zara
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

For Topping

Whipped cream, for topping
Pecan halves, for garnish

Instructions

Preheat and prepare crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
Make crust and bake: In a bowl, mix graham cracker crumbs, finely chopped pecans, and the browned unsalted butter until combined. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, ensuring no lumps remain.
Add eggs and flavorings: Add the eggs one at a time to the cream cheese mixture, beating only until each is combined to avoid overmixing. Then stir in vanilla extract and heavy cream to incorporate evenly.
Assemble and bake cheesecake: Pour the cheesecake filling over the cooled crust. Place the springform pan into a larger baking dish filled with hot water (water bath) to gently bake. Bake for 55 to 65 minutes until the center is set but still slightly jiggly when gently shaken.
Cool cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool inside the oven for about 1 hour. This gentle cooling helps prevent cracks. Then refrigerate the cheesecake for at least 6 hours or overnight to fully set and chill.
Prepare 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 the sauce for 5–6 minutes, stirring frequently, until it thickens slightly. Remove from heat and let it cool slightly.
Serve: Pour the cooled browned butter caramel sauce evenly over the chilled cheesecake. Top with whipped cream and garnish with pecan halves. Slice and serve chilled for best flavor and texture.

Notes

Using a water bath helps achieve a smooth and creamy texture by preventing the cheesecake from cracking.
Brown the butter carefully; watch closely as it can go from browned to burnt quickly.
Ensure cream cheese is fully softened at room temperature for an even batter.
Cooling the cheesecake gradually in the oven prevents cracks on the surface.
The cheesecake can be made a day ahead and refrigerated to enhance flavors.
Use parchment paper to easily release the cheesecake from the springform pan.

Keywords: browned butter cheesecake, pecan cheesecake, graham cracker crust, caramel sauce dessert, creamy cheesecake, baked cheesecake recipe