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Browned Butter Pecan Cheesecake

Decadent Browned Butter Pecan Cheesecake You’ll Crave

This Browned Butter Pecan Cheesecake combines creamy texture with crunchy toasted pecans for a truly indulgent dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 6 hours
Total Time 7 hours 35 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric Mixer
  • parchment paper
  • saucepan
  • Cookie sheet

Ingredients
  

For the Crust

  • 1.5 cups Graham cracker crumbs buttery and sweet base
  • 0.5 cups Granulated sugar to enhance sweetness
  • 0.5 cups Unsalted butter melted for mixing

For the Cheesecake Filling

  • 0.75 cups Brown sugar adds caramel-like sweetness
  • 16 ounces Cream cheese softened for smooth consistency
  • 0.5 cups Granulated sugar balances flavors
  • 0.25 cups All-purpose flour binds the batter
  • 0.5 cups Sour cream adds creaminess
  • 1 tablespoon Vanilla extract for aromatic flavor
  • 0.5 cups Unsalted butter browned for nutty flavor
  • 3 large Eggs for rich texture
  • 1 cups Toasted pecans for crunch

For the Whipped Cream Topping

  • 1 cups Heavy whipping cream for thick topping
  • 0.25 cups Powdered sugar adds sweetness
  • 1 teaspoon Vanilla extract for aroma
  • 0.5 teaspoon Ground cinnamon for warm spice

Optional

  • 0.5 cups Caramel sauce for added sweetness

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (176°C) and line a cookie sheet with parchment paper.
  • Toast the pecans by mixing with melted butter and brown sugar, then bake for 5-7 minutes.
  • Brown the unsalted butter in a saucepan over medium heat until rich and toasty, about 5-10 minutes.
  • Prepare the springform pan by lining with parchment and greasing the sides; lower oven to 325°F (163°C).
  • Mix graham cracker crumbs, granulated sugar, and melted butter, then press into the springform pan and bake for 10 minutes.
  • Wrap the springform pan with aluminum foil to prevent water from entering during the water bath.
  • Mix softened cream cheese, granulated sugar, and flour in a large bowl until smooth.
  • Add the cooled browned butter, sour cream, and vanilla extract to the cream cheese mixture and combine well.
  • Incorporate the eggs one at a time, mixing gently after each addition.
  • Fold in toasted pecans, then pour the mixture into the baked crust and smooth the top.
  • Create a water bath by placing the springform pan in a larger pan and adding warm water halfway up its sides.
  • Bake the cheesecake for about 1 hour and 5 minutes until the center is set but slightly jiggly.
  • Cool gradually in the oven for 30 minutes, then crack the door and cool for another 30 minutes.
  • Remove from the water bath and refrigerate for at least 5-6 hours or overnight.
  • Whip the cream with powdered sugar, vanilla extract, and ground cinnamon until stiff peaks form.
  • Pipe swirls of whipped cream onto the cheesecake and sprinkle with pecans; drizzle with caramel sauce if desired.

Notes

Allow cheesecake to chill for at least 5-6 hours for the best texture and flavor.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 140mgFiber: 1gSugar: 28gVitamin A: 800IUCalcium: 80mgIron: 1mg
Keyword Browned Butter, Creamy, dessert, Indulgent, make-ahead, Pecan Cheesecake
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