Browned Butter Pecan Cheesecake is a decadent dessert that combines the rich flavors of cheesecake with the nutty aroma of browned butter and crunchy pecans. This cheesecake is perfect for special occasions or as a delightful treat to impress your guests!
Ingredients
For the Pecan Crust:
- 1 1/2 cups pecan halves
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup browned butter (see instructions below)
For the Topping:
- 1 cup pecan halves, toasted
- 1/4 cup maple syrup (optional, for drizzling)
Timing
Making Browned Butter Pecan Cheesecake takes about 30 minutes for preparation and 60-70 minutes for baking, plus cooling time.
Instructions
Step 1: Prepare the Browned Butter
- Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.
Step 2: Make the Pecan Crust
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Crust Ingredients: In a medium bowl, combine the pecan halves, graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake: Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and let it cool.
Step 3: Make the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, beating until well combined.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Add Sour Cream and Heavy Cream: Gently fold in the sour cream, heavy cream, and the cooled browned butter until the mixture is smooth.
Step 4: Bake the Cheesecake
- Pour Filling: Pour the cheesecake filling over the cooled pecan crust in the springform pan.
- Bake: Bake in the preheated oven for 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- Cool Completely: Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.
Step 5: Prepare the Topping
- Toast Pecans: In a dry skillet over medium heat, toast the pecan halves until golden and fragrant, about 5-7 minutes. Stir frequently to prevent burning.
- Top Cheesecake: Once the cheesecake is chilled, arrange the toasted pecans on top. Drizzle with maple syrup if desired.
Nutritional Information
Here’s a quick overview of the nutritional content of Browned Butter Pecan Cheesecake (per slice, based on 12 servings):
| Nutrient | Amount per Slice |
|---|---|
| Calories | 450 |
| Protein | 7g |
| Fat | 35g |
| Carbohydrates | 34g |
| Sugar | 18g |
Tips for Customization
- Flavor Variations: Add a teaspoon of cinnamon or nutmeg to the filling for added warmth and spice.
- Nut Options: Substitute pecans with walnuts or hazelnuts for a different flavor profile.
- Chocolate Drizzle: Drizzle melted chocolate over the top for an extra indulgent touch.
Storage Instructions
Store any leftover Browned Butter Pecan Cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (without the topping) for up to 3 months.
Conclusion
Browned Butter Pecan Cheesecake is a rich and flavorful dessert that combines the nutty taste of browned butter with creamy cheesecake and crunchy pecans. This cheesecake is sure to be a hit at any gathering!
FAQs
Can I make this cheesecake in advance?
Yes! This cheesecake can be made a day or two in advance. Just keep it refrigerated until you’re ready to serve.
Can I freeze the cheesecake?
Yes! You can freeze the cheesecake (without the topping) for up to 3 months. Thaw it in the refrigerator before serving.
Browned Butter Pecan Cheesecake Recipe
Ingredients
- For the Pecan Crust:
- • 1 1/2 cups pecan halves
- • 1 cup graham cracker crumbs
- • 1/4 cup granulated sugar
- • 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- • 16 ounces cream cheese, softened
- • 1 cup granulated sugar
- • 1 teaspoon vanilla extract
- • 3 large eggs
- • 1 cup sour cream
- • 1/2 cup heavy cream
- • 1/2 cup browned butter
- For the Topping:
- • 1 cup pecan halves, toasted
- • 1/4 cup maple syrup (optional)
Instructions
Step 1: Prepare the Browned Butter
- Brown the butter: In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5–7 minutes). Remove from heat and let it cool slightly.
Step 2: Make the Pecan Crust
- Preheat your oven to 350°F (175°C).
- Mix the pecan halves, graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let it cool.
Step 3: Make the Cheesecake Filling
- Beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract; mix until well combined.
- Add the eggs one at a time, mixing on low after each addition (do not overmix).
- Fold in the sour cream, heavy cream, and cooled browned butter until smooth.
Step 4: Bake the Cheesecake
- Pour the filling over the cooled crust.
- Bake for 60–70 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove and cool completely, then refrigerate for at least 4 hours or overnight.
Step 5: Prepare the Topping
- Toast the pecan halves in a dry skillet over medium heat for 5–7 minutes.
- Once the cheesecake is chilled, add the toasted pecans on top.
- Drizzle with maple syrup if desired.
