Description
Browned butter pecan cheesecake brings rich, nutty comfort straight to your dessert table with a creamy texture that melts in your mouth. Warm caramel notes and toasted pecans create a luxurious slice perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 24 ounces cream cheese
- 1 ½ cups pecans
- 2 ¼ cups graham cracker crumbs
- 1 cup heavy whipping cream
- 4 large eggs
Baking and Flavoring Ingredients:
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 6 tablespoons salted butter
- ½ cup salted butter
- 2 tablespoons salted butter
- 3 tablespoons all-purpose flour
- ¾ cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons light brown sugar
Supporting Ingredients:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Caramel sauce
- 1 cup toasted pecans
Instructions
- Toast 1 ½ cups pecans at 350F for 5-7 minutes on a parchment-lined baking sheet until fragrant. Let them cool completely after removing from oven.
- Melt 6 tablespoons salted butter in a saucepan over medium heat, whisking until it turns deep golden brown and smells nutty. Transfer to a heat-resistant bowl and cool to room temperature.
- Mix 2 ¼ cups graham cracker crumbs, ½ cup melted butter, 3 tablespoons granulated sugar, and 1 teaspoon ground cinnamon until it feels like wet sand.
- Press crumb mixture firmly into a 9-inch springform pan’s bottom and sides. Bake at 325F for 10 minutes, then let cool.
- Wrap pan’s exterior with aluminum foil to prevent water seepage.
- Beat 24 ounces cream cheese, ½ cup granulated sugar, ¾ cup brown sugar, and 3 tablespoons flour on low speed until smooth.
- Add ¾ cup sour cream, 1 tablespoon vanilla extract, and cooled browned butter. Mix until combined.
- Add 4 large eggs one at a time, mixing gently after each addition.
- Fold 1 cup of toasted pecans into cheesecake batter.
- Pour batter into prepared crust and smooth the top.
- Place springform pan in a larger pan and fill outer pan with warm water halfway up the sides.
- Bake at 300F for 1 hour and 5 minutes until edges set and center slightly jiggles.
- Turn off oven, leave cheesecake inside with door closed for 30 minutes.
- Crack oven door and let cheesecake cool for another 30 minutes.
- Remove from oven and water bath, then refrigerate for 5-6 hours until completely chilled.
- Whip 1 cup heavy cream with ½ cup powdered sugar, 1 teaspoon vanilla, and ½ teaspoon cinnamon until stiff peaks form.
- Pipe whipped cream on chilled cheesecake and sprinkle with remaining toasted pecans.
- Drizzle caramel sauce over top just before serving.
Notes
- Toasting pecans brings out their rich, nutty flavor and adds a delightful crunch to your cheesecake’s texture.
- Browning butter creates a deep, complex flavor that elevates the entire dessert from ordinary to extraordinary.
- Wrapping the springform pan in foil prevents water from seeping into the crust during the water bath, keeping your cheesecake perfectly dry and preventing a soggy bottom.
- Allow the cheesecake to cool gradually in the oven to prevent cracking and ensure a smooth, creamy texture that melts in your mouth.
- Prep Time: 30 minutes
- Cook Time: 1 hour 42 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 471 kcal
- Sugar: 23 g
- Sodium: 167 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg