Browned Butter Pecan Cheesecake is a decadent dessert that combines the rich flavors of cheesecake with the nutty aroma of browned butter and the crunch of pecans. This recipe is perfect for special occasions or as a delightful ending to any meal!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup pecans, chopped
For the Browned Butter:
- 1/2 cup unsalted butter (1 stick)
Timing
Making Browned Butter Pecan Cheesecake takes about 20 minutes for preparation and 1 hour for baking, plus chilling time.
Instructions
Step 1: Prepare the Crust
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined.
- Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Step 2: Brown the Butter
- Brown the Butter: In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.
Step 3: Prepare the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Add Sour Cream and Heavy Cream: Mix in the sour cream and heavy cream until smooth. Then, fold in the chopped pecans and the browned butter.
Step 4: Bake the Cheesecake
- Pour Filling into Crust: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Step 5: Chill and Serve
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Once chilled, carefully remove the sides of the springform pan. Slice and serve the cheesecake plain or with additional chopped pecans on top.
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 Serving |
|---|---|
| Calories | 380 |
| Protein | 6g |
| Fat | 28g |
| Carbohydrates | 30g |
| Sugar | 20g |
Tips for Customization
- Add Toppings: Serve with whipped cream, caramel sauce, or chocolate drizzle for extra indulgence.
- Nut Variations: Substitute pecans with walnuts or almonds for a different flavor.
- Spice it Up: Add a teaspoon of cinnamon or nutmeg to the filling for a warm spice flavor.
Storage Instructions
Store any leftover Browned Butter Pecan Cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; just make sure to wrap it well.
Conclusion
Browned Butter Pecan Cheesecake is a rich and flavorful dessert that will impress your guests and satisfy your sweet tooth. The combination of creamy cheesecake and nutty browned butter makes it a must-try!
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance, allowing the flavors to meld beautifully.
Can I use a different type of crust?
Absolutely! You can use an Oreo crust or a nut-based crust for a different flavor profile.
Browned Butter Pecan Cheesecake Recipe
Ingredients
- For the Crust:
- • 1 1/2 cups graham cracker crumbs
- • 1/2 cup unsalted butter, melted
- • 1/4 cup brown sugar
- • 1/4 teaspoon salt
- For the Cheesecake Filling:
- • 16 ounces cream cheese, softened
- • 1 cup granulated sugar
- • 1 teaspoon vanilla extract
- • 3 large eggs
- • 1/2 cup sour cream
- • 1/4 cup heavy cream
- • 1/2 cup pecans, chopped
- For the Browned Butter:
- • 1/2 cup unsalted butter (1 stick)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until lightly golden. Remove from the oven and let cool.
Step 2: Brown the Butter
- In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5–7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Mix in the sour cream and heavy cream until smooth. Then fold in the chopped pecans and the browned butter.
Step 4: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Step 5: Chill and Serve
- After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Once chilled, carefully remove the sides of the springform pan. Slice and serve the cheesecake plain or with additional chopped pecans on top.
