Pecan Cheesecake Browned Butter (Printer-Friendly Version)
Luscious pecan cheesecake featuring a golden browned butter flavor and creamy texture.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup brown sugar
04 -
1/4 teaspoon salt
→ Cheesecake Filling
05 -
16 ounces cream cheese, softened
06 -
1 cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
3 large eggs
09 -
1/2 cup sour cream
10 -
1/4 cup heavy cream
11 -
1/2 cup chopped pecans
→ Browned Butter
12 -
1/2 cup unsalted butter (1 stick)
# Steps to Follow:
01 -
Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, brown sugar, and salt until combined. Press mixture into the base of a 9-inch springform pan. Bake 8–10 minutes until lightly golden. Cool before filling.
02 -
Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir continuously until butter turns golden brown and emits a nutty aroma, about 5–7 minutes. Remove from heat and allow to cool slightly.
03 -
Beat softened cream cheese until smooth. Gradually incorporate granulated sugar and vanilla extract. Add eggs one at a time, mixing minimally after each addition. Blend in sour cream and heavy cream. Fold in chopped pecans and browned butter gently.
04 -
Pour filling over cooled crust and smooth the surface. Bake at 350°F for 50–60 minutes until edges are set and center jiggles slightly. Turn off oven and leave cheesecake inside with door ajar for 1 hour to cool gradually.
05 -
Refrigerate cheesecake for a minimum of 4 hours or overnight to set fully. Remove springform sides carefully. Slice and serve plain or garnished with additional chopped pecans.
# Additional Tips:
01 -
Avoid overmixing eggs into the filling to maintain creamy texture.