Introduction

Experience the rich, nutty flavor of a Browned Butter Pecan Cheesecake that perfectly balances creamy texture with a buttery pecan crust. Topped with a luscious caramel sauce and garnished with whipped cream and pecan halves, this dessert is sure to impress any crowd.

Browned Butter Pecan Cheesecake with Caramel Sauce Recipe - Recipe Image

Ingredients

1 ½ cups graham cracker crumbs
¾ cup finely chopped pecans
½ cup unsalted butter, browned
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy cream
¾ cup brown sugar (for sauce)
¼ cup unsalted butter, browned (for sauce)
½ cup heavy cream (for sauce)
½ teaspoon sea salt
Whipped cream, for topping
Pecan halves, for garnish

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
Step 2: In a bowl, mix the graham cracker crumbs, chopped pecans, and browned butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then let it cool.
Step 3: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
Step 4: Add the eggs one at a time, beating just until combined after each addition. Stir in the vanilla extract and heavy cream until fully incorporated.
Step 5: Pour the cream cheese filling over the cooled crust. Place the springform pan in a water bath to help prevent cracking, then bake for 55–65 minutes until the center is set but still slightly jiggly.
Step 6: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour, then refrigerate for at least 6 hours or preferably overnight.
Step 7: For the caramel sauce, brown the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, and sea salt. Simmer for 5–6 minutes until the sauce thickens slightly. Remove from heat and let it cool.
Step 8: Pour the cooled caramel sauce evenly over the chilled cheesecake.
Step 9: Top the cheesecake with whipped cream and garnish with pecan halves. Slice and serve.

Tips & Variations

To enhance the nutty flavor, toast the pecans lightly before chopping.
Use a water bath lined with a clean kitchen towel to prevent water from leaking into the pan.
For extra richness, substitute half of the heavy cream in the filling with sour cream.
Try adding a pinch of cinnamon or nutmeg to the crust mixture for a warm spice note.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To maintain its texture, avoid freezing as the sauce and cream cheese may separate. When ready to serve, allow it to sit at room temperature for 15 minutes to soften slightly. If desired, reheat the caramel sauce gently before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance and kept refrigerated. The flavors often improve after resting overnight.

What is the purpose of the water bath?

The water bath helps regulate the temperature during baking, which prevents cracks and ensures a smooth, creamy texture in the cheesecake.

Browned Butter Pecan Cheesecake with Caramel Sauce Recipe

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Indulge in the rich and creamy Browned Butter Pecan Cheesecake, featuring a decadent graham cracker and pecan crust, a smooth cream cheese filling, and a luscious browned butter caramel sauce. Perfectly baked in a water bath for a silky texture and topped with whipped cream and pecan halves for an elegant presentation.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¾ cup finely chopped pecans
½ cup unsalted butter, browned

Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup heavy cream

Browned Butter Pecan Sauce

¾ cup brown sugar
¼ cup unsalted butter, browned
½ cup heavy cream
½ teaspoon sea salt

Topping

Whipped cream, for topping
Pecan halves, for garnish

Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Mix graham cracker crumbs, chopped pecans, and browned butter in a bowl. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool.
Mix the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating just until combined after each addition. Stir in vanilla extract and heavy cream until fully incorporated.
Bake the cheesecake: Pour the cream cheese filling into the cooled crust. Place the springform pan in a water bath by setting it inside a larger pan filled with hot water about halfway up the sides. Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly.
Cool the cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. Then remove the cake and refrigerate for at least 6 hours or overnight to fully set.
Make the browned butter pecan sauce: In a saucepan, brown the butter over medium heat until it develops a nutty aroma and golden color. Stir in brown sugar, heavy cream, and sea salt. Simmer for 5 to 6 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool slightly.
Assemble and serve: Pour the caramel sauce over the chilled cheesecake. Top with whipped cream and pecan halves for garnish. Slice and serve chilled for the best flavor and texture.

Notes

To brown butter, melt it over medium heat and cook until it turns golden with a nutty aroma, being careful not to burn.
Using a water bath helps prevent cracking and ensures even baking of the cheesecake.
Make sure all cream cheese is softened to room temperature for a smooth filling.
Chill the cheesecake overnight for the best texture and flavor development.
Use parchment paper to prevent sticking and make removal easier from the springform pan.

Keywords: Browned Butter Pecan Cheesecake, Cheesecake recipe, Pecan cheesecake, Brown butter dessert, Caramel cheesecake sauce