Description

This rich and indulgent Browned Butter Pecan Cheesecake features a buttery graham cracker crust with chopped pecans, a smooth and creamy cream cheese filling, and a luscious browned butter caramel sauce. Topped with whipped cream and pecan halves, this cheesecake offers a perfect balance of nutty, sweet, and creamy flavors that’s ideal for special occasions or any dessert craving.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¾ cup finely chopped pecans
½ cup unsalted butter, browned

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

Toppings

Whipped cream, for topping
Pecan halves, for garnish

Instructions

Prepare the Oven and Pan: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ease removal later.
Make the Crust: In a bowl, combine graham cracker crumbs, chopped pecans, and browned butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove from oven and let it cool completely.
Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and free of lumps, ensuring a creamy cheesecake texture.
Add Eggs and Flavorings: Add eggs one at a time to the cream cheese mixture, beating just until each is combined to avoid incorporating excess air. Stir in vanilla extract and heavy cream to enhance flavor and richness.
Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan in a larger baking pan filled with hot water (water bath) to prevent cracking and promote even baking. Bake for 55 to 65 minutes until the cheesecake’s center is set but still slightly jiggly.
Cool the Cheesecake: Turn off the oven and crack the oven door slightly open. Let the cheesecake cool untouched inside the oven for 1 hour. Then refrigerate it for at least 6 hours or overnight to fully set and develop flavors.
Prepare the Browned Butter Caramel Sauce: In a saucepan, brown the butter over medium heat until it smells nutty and develops a golden color. Stir in brown sugar, heavy cream, and sea salt. Simmer the mixture for 5 to 6 minutes until thickened. Let the sauce cool slightly before using.
Assemble and Serve: Pour the caramel sauce evenly over the chilled cheesecake. Top with whipped cream and garnish with pecan halves. Slice and serve to enjoy the decadent flavors.

Notes

Using a water bath helps prevent cracks on the cheesecake’s surface by maintaining stable, gentle heat.
Make sure the cream cheese is fully softened for a smooth, lump-free filling.
Brown butter carefully to avoid burning; it should smell nutty and turn a light golden brown.
This cheesecake is best made a day ahead to allow full flavor development.
Use parchment paper on the pan bottom for easy removal and to prevent sticking.
Let the sauce cool slightly before pouring to avoid melting the cheesecake topping.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Browned Butter, Pecan, Cheesecake, Caramel Sauce, Dessert, Holiday Dessert, Nutty Cheesecake, Cream Cheese