Browned Butter Pecan Cheesecake
Rich, creamy Browned Butter Pecan Cheesecake with a nutty crust and salted browned butter caramel topping.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 3/4 cup finely chopped pecans
- 1/2 cup unsalted butter browned and slightly cooled
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup heavy cream
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter browned
- 1/2 cup heavy cream at room temperature
- 1/2 teaspoon sea salt
- Whipped cream for topping
- Pecan halves for garnish
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, combine graham cracker crumbs, finely chopped pecans, and 1/2 cup browned butter. Stir until the mixture resembles damp sand.
- Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Reduce mixer speed to low. In a large bowl, beat softened cream cheese and granulated sugar until completely smooth, scraping down the bowl as needed.
- Add eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
- Stir in vanilla bean paste and 1/2 cup heavy cream until the batter is smooth and silky.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
- Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle when gently tapped.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, run a thin knife around the edge of the pan, and refrigerate for at least 6 hours or overnight.
- For the sauce, place 1/4 cup browned butter in a medium saucepan over medium heat. Add brown sugar, 1/2 cup heavy cream, and sea salt.
- Whisk and bring the mixture to a gentle simmer. Cook for 5 to 6 minutes, stirring often, until the sauce is thickened and glossy.
- Remove the caramel sauce from heat and let it cool until warm but not hot.
- Release and remove the sides of the springform pan from the chilled cheesecake and transfer the cheesecake to a serving plate.
- Pour or spoon the warm browned butter caramel sauce over the top of the cheesecake, letting some drip down the sides.
- Top with whipped cream and pecan halves just before serving. Slice with a sharp knife, wiping the blade between cuts for clean slices.
Notes
- Brown the butter by cooking it over medium heat until it smells nutty and brown bits form on the bottom, then cool slightly before using.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Use room-temperature eggs and cream for a smoother batter and more even baking.
- The water bath helps prevent cracking and keeps the cheesecake texture creamy.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Use room-temperature eggs and cream for a smoother batter and more even baking.
- The water bath helps prevent cracking and keeps the cheesecake texture creamy.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.