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Browned Butter Pecan Cheesecake

Browned Butter Pecan Cheesecake: Indulge in Creamy Bliss

Indulge in a dreamy Browned Butter Pecan Cheesecake that marries creamy flavors with crunchy pecans, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed graham crackers Essential for a crisp, buttery base.
  • 1/2 cup unsalted butter Melted and browned for depth of flavor.
For the Filling
  • 3 packages cream cheese Ensure it’s softened for smooth mixing.
  • 1 cup granulated sugar Sweetens the creamy filling.
  • 1/4 cup heavy cream Adds extra creaminess.
  • 1 tablespoon cornstarch Helps to thicken the filling.
  • 3 large eggs Provides binding.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1/4 cup brown sugar Adds caramel richness.
For the Topping
  • 1/3 cup unsalted butter Toasted in browned butter.
  • 1/2 cup chopped pecans Gives a crunchy finish.
  • 1/4 cup brown sugar Adds sweetness to the topping.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer
  • Skillet
  • large baking dish

Method
 

Steps for Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine 2 cups of crushed graham crackers with 1/2 cup of melted browned butter. Press into a 9-inch springform pan and bake for 10 minutes.
  3. In a large bowl, beat 3 packages of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar, 1/4 cup of heavy cream, 1 teaspoon of vanilla extract, and 1 tablespoon of cornstarch, mixing well.
  4. Add 3 large eggs one at a time, mixing gently after each addition.
  5. Pour the filling over the cooled crust. Place the pan in a larger baking dish filled halfway with hot water and bake for 55-65 minutes.
  6. In a skillet, brown 1/3 cup of butter, then add 1/2 cup of chopped pecans and 1/4 cup of brown sugar. Stir until bubbling.
  7. Transfer the cheesecake to the refrigerator for at least 4 hours or overnight.
  8. Serve each slice topped with the pecan mixture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Chilling the cheesecake overnight enhances flavor and texture. Keep an eye on the browned butter to avoid burning.

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