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Browned Butter Pecan Cheesecake

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A rich and creamy cheesecake made luscious and nutty with the deep, toasty flavor of browned butter and generously topped with toasted pecans.

Ingredients

Scale
  • 1 ½ cups (247g) finely chopped pecans
  • 2 tbsp light brown sugar, loosely packed
  • 2 tbsp (28g) salted butter, melted
  • 6 tbsp (84g) salted butter
  • 24 ounces (678g) cream cheese, room temperature
  • ½ cup (104g) granulated sugar
  • ¾ cup (108g) light brown sugar, loosely packed
  • 3 tbsp (24g) all-purpose flour
  • ¾ cup (173g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1 cup toasted pecans
  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup (240ml) heavy whipping cream, cold
  • ½ cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Toast the chopped pecans in a dry skillet over medium heat for about 5-7 minutes.
  3. Mix the crust ingredients: toasted pecans, graham cracker crumbs, melted butter, sugar, and ground cinnamon.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake the crust for about 10 minutes until golden, then let it cool.
  6. Brown the butter in a saucepan over medium heat for about 5-7 minutes until golden brown.
  7. Cream the cream cheese and granulated sugar until smooth and fluffy.
  8. Add the browned butter to the cream cheese mixture and mix until incorporated.
  9. Incorporate the light brown sugar, flour, and sour cream until well combined.
  10. Add the eggs, one at a time, gently mixing until combined.
  11. Add the vanilla extract and mix until smooth.
  12. Fold in the toasted pecans.
  13. Pour the cheesecake filling into the cooled crust.
  14. Optional: Prepare a water bath for baking.
  15. Bake for 55-65 minutes until edges are set and center jiggles slightly.
  16. Cool in the oven with the door ajar for about an hour.
  17. Refrigerate for at least 4 hours or overnight.
  18. Whip the cold heavy cream, gradually adding powdered sugar and vanilla until stiff peaks form.
  19. Top the cheesecake with whipped cream and sprinkle ground cinnamon before serving.

Notes

This cheesecake can be made ahead of time and stored in the refrigerator. Adjust sweetness to your preference.

Nutrition

Keywords: cheesecake, pecan, dessert, browned butter, holiday

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