Description
This Browned Butter Pecan Cheesecake is made with toasted pecans, browned butter, a creamy cheesecake filling, cinnamon whipped cream, and caramel sauce for a rich fall dessert.
Ingredients
Scale
- 1 1/2 cups finely chopped pecans
- 2 tbsp light brown sugar
- 2 tbsp melted salted butter
- 6 tbsp salted butter
- 24 oz cream cheese
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs
- 2 1/4 cups graham cracker crumbs
- 1/2 cup melted salted butter
- 3 tbsp sugar
- 1 tsp ground cinnamon
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Caramel sauce
Instructions
- Preheat oven to 350°F and toast pecans with butter and brown sugar for 5 to 7 minutes.
- Brown 6 tablespoons butter in a saucepan and cool.
- Reduce oven to 325°F and prepare the graham cracker crust.
- Bake crust for 10 minutes and cool completely.
- Reduce oven to 300°F.
- Beat cream cheese, sugars, and flour until smooth.
- Mix in sour cream, vanilla, and browned butter.
- Add eggs one at a time and fold in toasted pecans.
- Pour filling into crust and place in a water bath.
- Bake for 65 minutes.
- Cool in oven for 30 minutes with door closed.
- Cool another 30 minutes with door cracked open.
- Refrigerate 5 to 6 hours or overnight.
- Whip cream, powdered sugar, vanilla, and cinnamon until stiff peaks form.
- Decorate cheesecake with whipped cream, toasted pecans, and caramel sauce.
Notes
- Use room-temperature ingredients for a smooth batter.
- Mix on low speed to reduce cracks.
- Do not skip the water bath.
- Chill overnight for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 576
- Sugar: 31.1
- Sodium: 451
- Fat: 39.5
- Saturated Fat: 19
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 47.9
- Fiber: 2
- Protein: 9.6
- Cholesterol: 138