Print

Browned Butter Pecan Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

This Browned Butter Pecan Cheesecake is a rich and decadent dessert featuring a buttery graham cracker crust, a smooth cream cheese filling infused with nutty browned butter and toasted pecans, topped with cinnamon whipped cream and caramel sauce. The cheesecake is baked in a water bath to ensure a creamy texture with no cracks, making it an impressive yet comforting treat perfect for special occasions or indulgent weekends.

Ingredients

Butter Pecans

  • 2 ¼ cups finely chopped pecans (252g)
  • 2 tablespoons light brown sugar (28g, packed)
  • 2 tablespoons Challenge unsalted butter (28g, melted)

Cheesecake Filling

  • ½ cup unsalted butter (112g)
  • 24 ounces Challenge cream cheese (678g, room temperature)
  • ½ cup granulated sugar (104g)
  • ½ cup light brown sugar (112g, packed)
  • 3 tablespoons all-purpose flour (24g)
  • ¾ cup sour cream (173g, room temperature)
  • 1 tablespoon vanilla extract
  • 4 large eggs (room temperature)
  • 1 ½ cups toasted butter pecans (180g, prepared above)

Crust

  • 2 ¼ cups graham cracker crumbs (302g)
  • ½ cup Challenge unsalted butter (112g, melted)
  • 3 tablespoons sugar (39g)
  • 1 teaspoon ground cinnamon

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream (240ml, cold)
  • ½ cup powdered sugar (58g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

To Serve

  • Caramel sauce as desired

Instructions

  1. Toast the Pecans: Preheat your oven to 350°F (176°C) and line a cookie sheet with parchment paper or a silicone baking mat. In a medium bowl, combine melted butter, finely chopped pecans, and brown sugar, tossing to coat well. Spread the mixture evenly on the baking sheet and bake for 5-7 minutes until toasted and fragrant. Set aside to cool completely.
  2. Brown the Butter: In a light-colored saucepan over medium-low heat, melt the unsalted butter, whisking occasionally for even cooking. Continue cooking until the butter foams and then turns a rich toasty brown color with nutty aroma. Remove from heat and pour into a heatproof bowl, allowing it to cool before use.
  3. Prepare the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, mix graham cracker crumbs, sugar, and ground cinnamon. Stir in melted butter until evenly combined, then press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool. Wrap the outside of the pan with aluminum foil to protect from water bath moisture and set aside.
  4. Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, granulated sugar, light brown sugar, and flour on low speed until smooth and fully combined to avoid air bubbles. Scrape down the bowl sides. Add sour cream, vanilla extract, and cooled browned butter, mixing again on low until incorporated. Add eggs one at a time, mixing slowly after each addition to maintain a silky texture. Fold in 1 ½ cups of toasted pecans carefully.
  5. Assemble and Bake: Pour the cheesecake batter evenly over the baked crust. Place the springform pan into a larger pan and pour warm water into the outer pan about halfway up the sides of the springform (without surpassing the foil edge). Bake for 1 hour and 20-30 minutes until the center is mostly set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes to continue gentle cooking.
  6. Cool the Cheesecake: Open the oven door slightly and allow the cheesecake to cool gradually for another 30 minutes. This slow cooling helps prevent cracks. Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate for at least 5-6 hours or preferably overnight until fully firm.
  7. Prepare Cinnamon Whipped Cream: In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Whip on high speed until stiff peaks form and the cream holds shape.
  8. Serve: Remove the cheesecake from the springform pan and transfer to a serving platter. Pipe or spread swirls of cinnamon whipped cream on top and garnish with remaining toasted pecans. Drizzle with caramel sauce as desired just before serving. Keep refrigerated until ready to serve.

Notes

  • Using room temperature cream cheese and eggs ensures a smooth filling without lumps.
  • Browning the butter adds a deep, nutty flavor that complements the pecans beautifully.
  • The water bath prevents the cheesecake from cracking and keeps it moist and creamy.
  • Allow the cheesecake to cool gradually and chill overnight for best texture and flavor development.
  • Use a light-colored pan for browning butter to monitor color changes easily.
  • Toast pecans ahead of time to enhance their flavor and crunch.
  • Adjust sweetness of whipped cream and caramel drizzle based on personal preference.

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