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Browned Butter Pecan Cheesecake

Heavenly Browned Butter Pecan Cheesecake to Indulge Today

Indulge in this Browned Butter Pecan Cheesecake, a crowd-pleaser with rich, nutty flavors and creamy texture.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Dessert Recipes
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ½ cups Graham cracker crumbs Provides a sweet and crunchy base.
  • 2 tablespoons Granulated sugar Enhances the sweetness in the crust.
  • 6 tablespoons Unsalted butter Melted for easy mixing.
For the Cheesecake Filling
  • 24 ounces Cream cheese At room temperature for easy mixing.
  • ½ cup Granulated sugar Sweetens the filling.
  • ¾ cup Light brown sugar Adds caramel flavor.
  • 3 tablespoons All-purpose flour Helps to stabilize the filling.
  • ¾ cup Sour cream Adds creaminess.
  • ¾ cup Heavy cream Adds richness and mouthfeel.
  • 1 tablespoon Vanilla extract Deepens flavor profile.
  • 1 cup Toasted pecans, chopped Contributes crunch and flavor.
  • ½ teaspoon Salt Enhances sweetness.
  • ½ teaspoon Cinnamon Adds warmth and spice.
Optional Toppings
  • 1 cup Cinnamon whipped cream For a light, fluffy finish.
  • ½ cup Caramel sauce Drizzled on top for indulgence.

Equipment

  • Skillet
  • medium saucepan
  • mixing bowl
  • electric mixer
  • springform pan
  • Measuring cup
  • spatula
  • Roasting pan

Method
 

Step‑by‑Step Instructions
  1. Toast the pecans in a skillet over medium heat for about 5-7 minutes until fragrant.
  2. Brown the butter in a medium saucepan over medium heat for 5-7 minutes until golden brown.
  3. Mix graham cracker crumbs and sugar, then add melted browned butter and press into a springform pan.
  4. Beat cream cheese until smooth, then gradually add granulated sugar and brown sugar, mixing well.
  5. Add flour, sour cream, heavy cream, vanilla, and salt; mix until creamy.
  6. Fold in the toasted pecans gently.
  7. Preheat oven to 325°F (160°C) and prepare a water bath.
  8. Pour filling over the crust and bake for 60-70 minutes.
  9. Cool the cheesecake in the oven with the door cracked for about an hour.
  10. Refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 45gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 350mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 900IUCalcium: 100mgIron: 1mg

Notes

Chill thoroughly for better texture. Use room temperature ingredients for easier mixing. Don’t skip the water bath for even baking.

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