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Browned Butter Pecan Cheesecake Recipe

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3.9 from 11 reviews

This Browned Butter Pecan Cheesecake is a decadent dessert perfect for fall, featuring toasted buttered pecans and rich browned butter folded into a creamy cheesecake filling. With a graham cracker crust spiced with cinnamon and topped with cinnamon whipped cream and caramel sauce, this cheesecake delivers indulgent, nutty flavor in every bite.

Ingredients

Butter Pecans

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

Cheesecake Filling

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

Crust

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

Cinnamon Whipped Cream

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

Instructions

  1. Toast the Pecans: Preheat the oven to 350°F (176°C) and line a cookie sheet with parchment paper or a silicone baking mat. Combine melted butter, chopped pecans, and brown sugar in a medium bowl, tossing to coat. Spread evenly on the cookie sheet and bake for 5-7 minutes until toasted. Set aside to cool.
  2. Brown the Butter: In a light-colored saucepan over medium-low heat, melt ½ cup unsalted butter, whisking occasionally. Cook until the butter foams and then turns a toasty brown with brown bits forming. Pour browned butter into a heat-proof bowl and let cool.
  3. Prepare the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. Mix graham cracker crumbs, melted butter, sugar, and ground cinnamon until combined. Press mixture firmly into bottom and up sides of the pan. Bake for 10 minutes and then cool. Wrap sides of pan with aluminum foil to prevent water bath infiltration.
  4. Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, granulated sugar, light brown sugar, and flour on low speed until smooth, ensuring to scrape down sides. Add sour cream, vanilla extract, and cooled browned butter; mix on low until combined. Add eggs one at a time, mixing slowly after each addition, and scrape sides as needed. Fold in 1 ½ cups toasted pecans.
  5. Assemble and Bake: Pour filling into prepared crust. Place the springform pan inside a larger pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan without touching the aluminum foil. Bake for 1 hour 20-30 minutes until the center is set but still slightly jiggly.
  6. Cool the Cheesecake: Turn off oven and leave the door closed for 30 minutes to allow gradual cooling. Crack the oven door open and cool for an additional 30 minutes. Remove cheesecake from oven and water bath, then refrigerate for 5-6 hours or overnight to firm up.
  7. Prepare Cinnamon Whipped Cream: In a large bowl, whip cold heavy cream with powdered sugar, vanilla extract, and ground cinnamon on high speed until stiff peaks form.
  8. Serve: Remove cheesecake from the pan and transfer to a serving platter. Pipe or spread whipped cream over the cheesecake. Garnish with remaining toasted pecans and drizzle caramel sauce as desired. Refrigerate until serving.

Notes

  • Using room temperature cream cheese and eggs ensures a smooth batter without lumps.
  • Wrapping the springform pan with foil prevents water from the water bath leaking into the cheesecake.
  • Slow cooling in the oven minimizes cracking on the cheesecake surface.
  • To brown butter properly, watch closely as it can burn quickly once browned bits form.
  • This cheesecake is best refrigerated overnight to develop flavor and set completely.
  • For a nut-free option, omit pecans and substitute with your choice of mix-ins.

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