Dessert

Browned Butter Pecan Cheesecake Recipe

ByZoe Lane February 15, 2026February 15, 2026

Introduction

Browned Butter Pecan Cheesecake is a rich, creamy dessert with a nutty twist that perfectly balances sweetness and depth of flavor. Its buttery pecan crust and luscious caramel sauce make it an irresistible treat for any occasion.

A round cheesecake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a thick, crumbly, brown crust. The middle layer is a smooth and creamy off-white cheesecake. The top layer is covered with a shiny light brown caramel sauce that drips slightly over the side. On top, dollops of white whipped cream are evenly spaced around the edge, each topped with a whole pecan nut. The center is sprinkled with small chopped nuts. Photo taken with an iphone --ar 4:5 --v 7

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 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 the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.
Step 3: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Step 4: Add the eggs one at a time, beating just until combined after each addition. Stir in vanilla extract and heavy cream until fully incorporated.
Step 5: Pour the cream cheese filling over the crust. Place the pan in a water bath by setting it inside a larger pan filled with hot water. Bake for 55–65 minutes until the center is set but still slightly jiggly.
Step 6: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then refrigerate for at least 6 hours or overnight.
Step 7: To make the sauce, brown the butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and sea salt. Simmer for 5–6 minutes until thickened. Let cool slightly.
Step 8: Pour the caramel sauce over the chilled cheesecake.
Step 9: Top with whipped cream and garnish with pecan halves. Slice and serve.

Tips & Variations

Use fresh, soft cream cheese at room temperature for a smooth filling.
To avoid cracks, don’t overbeat the batter and use a water bath during baking.
For extra flavor, toast the pecans before chopping.
Swap pecans for walnuts or almonds if preferred.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight and add fresh caramel sauce before serving. Reheat slices gently in the microwave if desired.

How to Serve

The image shows a round cheesecake with three visible layers. The bottom layer is a brown, crumbly crust. The middle layer is thick, creamy, and pale yellow, making up most of the cake. The top layer is a smooth caramel sauce that drips down the side. On top, there are dollops of white whipped cream arranged around the edge, each topped with a large brown pecan half. The center is covered with small chopped nuts and pecans. The cheesecake is placed on a white plate resting on a colorful cloth with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after resting overnight in the refrigerator. It can also be prepared a day ahead to save time.

What is browned butter and how do I make it?

Browned butter is butter cooked until the milk solids turn golden brown, creating a nutty aroma and flavor. To make it, melt butter over medium heat, stirring frequently until it foams and the color turns light brown. Remove from heat immediately to prevent burning.