Browned Butter Pecan Cheesecake Recipe
This Browned Butter Pecan Cheesecake combines a rich, creamy cream cheese filling with a buttery pecan graham cracker crust, topped with a luscious browned butter caramel sauce. Finished with whipped cream and pecan halves, this decadent dessert is perfect for special occasions or an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 10 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
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
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
- 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 mixture and bake: 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 it cool completely.
- Beat cream cheese and sugar: In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add eggs and flavoring: Add the eggs one at a time, mixing on low speed just until combined after each addition. Then stir in the vanilla extract and heavy cream until fully incorporated.
- Assemble and bake cheesecake: Pour the cream cheese filling over the cooled crust. Place the springform pan in a water bath to ensure even baking and prevent cracking. Bake for 55 to 65 minutes, until the center is set but still slightly jiggly when shaken.
- Cool cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool gradually inside for 1 hour. Then refrigerate it for at least 6 hours or overnight to fully set.
- Make browned butter caramel sauce: In a saucepan, brown the butter over medium heat until it becomes golden and fragrant. Stir in the brown sugar, heavy cream, and sea salt. Simmer the mixture for 5 to 6 minutes until it thickens slightly. Let the sauce cool down to a warm temperature.
- Apply sauce and garnish: Pour the cooled caramel sauce evenly over the chilled cheesecake. Top with whipped cream and garnish with pecan halves for an elegant finish.
- Serve: Slice the cheesecake and serve chilled, enjoying the delicious blend of nutty browned butter and creamy texture.
Notes
- Using a water bath helps prevent cracks and ensures even baking.
- Make sure cream cheese is fully softened for a smooth filling.
- Allowing the cheesecake to cool slowly inside the oven helps prevent sudden temperature changes that can cause cracking.
- Brown the butter carefully to avoid burning, stirring constantly.
- The caramel sauce can be stored separately and reheated gently before serving.
- For easier slicing, run a knife under hot water and wipe dry between cuts.
Keywords: Browned Butter Pecan Cheesecake, Cheesecake with caramel sauce, Nutty cheesecake, Dessert recipe, Pecan dessert
