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Browned Butter Pecan Cheesecake

Browned Butter Pecan Cheesecake

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  • Author: Rachel Adams
  • Total Time: 1 hour 50 minutes
  • Yield: 12 to 14 slices 1x
  • Diet: Vegetarian

Description

This Browned Butter Pecan Cheesecake features a cinnamon graham cracker crust, creamy brown sugar filling, toasted buttered pecans, browned butter, and cinnamon whipped cream. Serve it with caramel sauce for a rich fall or holiday dessert.

Ingredients

Scale
  • 1 1/2 cups finely chopped pecans
  • 2 tablespoons light brown sugar, loosely packed
  • 2 tablespoons salted butter, melted
  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup salted butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons salted butter
  • 24 ounces full-fat cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, loosely packed
  • 3 tablespoons all-purpose flour
  • 3/4 cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup prepared toasted pecans
  • 1 cup cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Remaining toasted pecans, for garnish
  • Caramel sauce, for serving

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Combine the chopped pecans, 2 tablespoons melted butter, and 2 tablespoons brown sugar in a medium bowl. Toss until evenly coated.
  3. Spread the pecans in a single layer on the prepared baking sheet and bake for 5 to 7 minutes, or until fragrant and lightly toasted.
  4. Transfer the toasted pecans to a plate and let them cool.
  5. Place 6 tablespoons butter in a light-colored saucepan over medium heat.
  6. Cook the butter, whisking occasionally, until it foams, the foam begins to subside, and golden-brown milk solids appear.
  7. Immediately pour the browned butter and all browned bits into a heatproof bowl. Let it cool until warm.
  8. Reduce the oven temperature to 325°F.
  9. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  10. Mix the graham cracker crumbs, 1/2 cup melted butter, 3 tablespoons granulated sugar, and cinnamon until evenly moistened.
  11. Press the crust mixture firmly across the bottom and about 1 inch up the sides of the springform pan.
  12. Bake the crust for 10 minutes, then set it aside to cool.
  13. Wrap the outside of the springform pan securely with two or three layers of heavy-duty aluminum foil.
  14. Reduce the oven temperature to 300°F.
  15. Beat the cream cheese, 1/2 cup granulated sugar, 3/4 cup brown sugar, and flour on low speed until smooth.
  16. Scrape down the sides and bottom of the bowl.
  17. Add the sour cream, 1 tablespoon vanilla extract, and cooled browned butter. Mix on low speed until combined.
  18. Add the eggs one at a time, mixing slowly after each addition.
  19. Scrape down the bowl as needed, then fold in 1 cup of the toasted pecans.
  20. Pour the cheesecake batter into the prepared crust and smooth the top.
  21. Place the springform pan inside a larger roasting pan.
  22. Pour warm water into the roasting pan until it reaches halfway up the sides of the springform pan without rising above the foil.
  23. Bake for 65 minutes. The edges should look set while the center still jiggles gently.
  24. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
  25. Crack the oven door and leave the cheesecake inside for another 30 minutes.
  26. Remove the cheesecake from the oven and water bath.
  27. Let the cheesecake cool to room temperature, then refrigerate for at least 5 to 6 hours or overnight.
  28. Add the heavy whipping cream, powdered sugar, 1 teaspoon vanilla extract, and cinnamon to a chilled mixing bowl.
  29. Whip on high speed until stiff peaks form.
  30. Remove the chilled cheesecake from the springform pan.
  31. Pipe or spoon the cinnamon whipped cream over the cheesecake.
  32. Garnish with the remaining toasted pecans and caramel sauce before serving.

Notes

  1. Use full-fat brick-style cream cheese for the smoothest filling.
  2. Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
  3. Mix the filling on low speed to limit excess air and reduce cracking.
  4. Watch the butter closely because it can burn quickly after the milk solids turn golden.
  5. Do not overbake the cheesecake. The center should still jiggle gently when you turn off the oven.
  6. The listed total time does not include the required 5 to 6 hours of chilling.
  7. Store covered leftovers in the refrigerator for up to 4 days.
  8. Freeze undecorated slices for up to 1 month and thaw them overnight in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 1022
  • Sugar: 54
  • Sodium: 633
  • Fat: 73
  • Saturated Fat: 31
  • Unsaturated Fat: 35
  • Trans Fat: 1
  • Carbohydrates: 85
  • Fiber: 5
  • Protein: 13
  • Cholesterol: 185

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