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Browned Butter Pecan Cheesecake Recipe

★★★★★

4.5 from 137 reviews
  • Author: Victor
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings 1x

Description

This Browned Butter Pecan Cheesecake features a rich, creamy filling atop a crunchy graham cracker and pecan crust, topped with a luscious browned butter caramel sauce and garnished with whipped cream and pecan halves. The browned butter adds a deep, nutty flavor that elevates the classic cheesecake into a decadent dessert perfect for any occasion.

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

Topping

  • Whipped cream, for topping
  • Pecan halves, for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to ensure easy removal of your cheesecake.
  2. Make the Crust: In a bowl, combine the graham cracker crumbs, chopped pecans, and browned butter until evenly mixed. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake it for 10 minutes to set the crust, then allow it to cool.
  3. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy without any lumps.
  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing gently just until they are combined to avoid overbeating. Then stir in the vanilla extract and heavy cream until fully incorporated.
  5. Assemble and Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the pan inside a water bath to help ensure even baking and prevent cracking. Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly.
  6. Cool the Cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent abrupt temperature changes that could cause cracks. Then refrigerate the cheesecake for at least 6 hours or overnight to fully set.
  7. Make the Browned Butter Caramel Sauce: In a saucepan, brown the butter until it turns golden and fragrant. Stir in brown sugar, heavy cream, and sea salt. Simmer the mixture for 5 to 6 minutes, stirring occasionally, until thickened. Allow the sauce to cool slightly before serving.
  8. Serve: Pour the cooled browned butter caramel sauce over the chilled cheesecake. Top with whipped cream and garnish with pecan halves. Slice and enjoy your decadent dessert!

Notes

  • Be sure to brown the butter carefully for both crust and sauce to avoid burning and ensure a rich, nutty flavor.
  • Using a water bath is crucial for preventing cracks and keeping the cheesecake creamy.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • The caramel sauce can be made ahead and refrigerated; rewarm gently before using.
  • Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown butter cheesecake, pecan cheesecake, browned butter caramel sauce, creamy cheesecake, nutty dessert, graham cracker crust

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