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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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