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, 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 smooth and creamy.

Step 4: Add the 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 filling over the cooled crust. Place the springform pan in a water bath and bake for 55–65 minutes, or until the center is set but still slightly jiggly.

Step 6: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 6 hours or overnight to set fully.

Step 7: To make the sauce, brown the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, and sea salt. Simmer for 5–6 minutes until thickened, then let it cool slightly.

Step 8: Pour the browned butter caramel sauce generously over the chilled cheesecake.

Step 9: Top with whipped cream and garnish with pecan halves. Slice and serve.

Tips & Variations

For an extra crunch, toast the pecans before chopping to enhance their flavor.

Use a water bath lined with a towel to prevent water from leaking into the pan and keep the cheesecake moist.

Swap out pecans for walnuts if preferred, but toasting them is recommended for better flavor.

For a lighter topping, use whipped coconut cream to keep the dessert dairy-free.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, baking without a water bath may cause cracks and a drier texture. The water bath helps the cheesecake cook gently and evenly.

How do I brown butter safely?

To brown butter, melt it over medium heat and stir frequently. It will foam, then the milk solids will turn golden brown and smell nutty. Remove immediately from heat to prevent burning.