Description
Browned Butter Pecan Cheesecake is the ultimate indulgent dessert with a creamy filling, nutty browned butter, toasted pecans, and a buttery graham cracker crust. Perfect for fall gatherings or any special occasion. This decadent cheesecake recipe is rich, elegant, and unforgettable.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, browned (divided use)
24 oz cream cheese, softened
¾ cup granulated sugar
¼ cup brown sugar
¾ cup sour cream
2 tsp vanilla extract
3 large eggs
1 cup toasted pecans
Instructions
1. Melt butter in a saucepan over medium heat. Stir until golden bits form and it smells nutty. Remove from heat and let cool.
2. Mix graham cracker crumbs with ¼ cup of the browned butter. Press into the base of a springform pan. Bake at 350°F for 8–10 minutes. Let cool.
3. Beat cream cheese until smooth. Add granulated sugar, brown sugar, and remaining browned butter. Mix well.
4. Add sour cream and vanilla extract. Then beat in eggs one at a time until just combined.
5. Pour filling over crust. Bake in a water bath at 325°F for 55–65 minutes, until center is slightly set.
6. Turn oven off, crack the door, and let cheesecake rest inside for 1 hour.
7. Chill cheesecake in fridge for at least 6 hours or overnight.
8. Top with toasted pecans before serving. Drizzle extra browned butter if desired.
Notes
Use room temperature cream cheese for a smoother filling.
Don’t overmix the eggs to avoid cracking.
A water bath helps ensure even baking and prevents a dry texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 26g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg