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Browned Butter Pecan Cheesecake Recipe
Ash Tyrrell

Browned Butter Pecan Cheesecake Recipe

When I baked this Browned Butter Pecan Cheesecake for the first time, I felt like I had created something truly special. The nutty fragrance of browned butter filled my kitchen, and the toasted pecans added the most delightful crunch to every bite.
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Total Time 1 hour 50 minutes
Ingredients Method Notes

Ingredients
  

  • Pecans – toast them for the best crunch and nutty flavor avoid pre-roasted ones.
  • Light brown sugar – gives a caramel-like sweetness that deepens the flavor.
  • Salted butter – browning it adds that rich nutty aroma you can’t get otherwise.
  • Cream cheese – always use full-fat and room temperature for a smooth filling.
  • Granulated sugar – balances the tang of cream cheese.
  • Sour cream – adds creaminess and prevents the filling from being too heavy.
  • Vanilla extract – enhances the warmth of the cheesecake.
  • Eggs – bind everything together add one at a time to avoid overmixing.
  • All-purpose flour – stabilizes the filling slightly so it sets well.
  • Graham cracker crumbs – the classic base but fresh crumbs (not stale) work best.
  • Cinnamon – just a pinch adds a cozy spiced flavor to the crust.
  • Heavy whipping cream – for fluffy rich whipped cream topping.
  • Powdered sugar – sweetens and stiffens the whipped cream.
  • Caramel sauce – the perfect finishing drizzle.

Method
 

  1. Start by preheating your oven and coating chopped pecans with butter and a sprinkle of sugar. Spread them evenly on a baking sheet and toast just until fragrant. This step brings out their deep, nutty flavor and adds crunch.
  2. Mix graham cracker crumbs with melted butter, sugar, and a hint of cinnamon. Press it firmly into your springform pan to form an even base. A quick bake sets it and gives your cheesecake the perfect foundation.
  3. Brown the butter slowly in a saucepan until golden and nutty—it’s worth the patience. Beat cream cheese, sugar, and flour until smooth, then mix in sour cream, vanilla, and the browned butter. Add eggs one at a time, folding gently, then stir in toasted pecans.
  4. Pour the filling into your crust and set the pan inside a larger dish with hot water halfway up the sides. Bake low and slow to prevent cracks, then let it cool gradually in the oven before refrigerating.
  5. Once chilled, top your cheesecake with cinnamon whipped cream, more toasted pecans, and a generous drizzle of caramel sauce. It not only tastes heavenly but also looks like a bakery-worthy dessert.

Notes

  • I always brown butter in a light-colored pan—it’s easier to see when it’s ready.
  • Letting cream cheese and eggs come to room temperature saves me from lumpy batter.
  • Wrapping the pan in foil before the water bath keeps leaks away (a lifesaver!).
  • I prefer chilling the cheesecake overnight—it sets better and tastes richer.