Browned Butter Pecan Cheesecake with Caramel Sauce Recipe
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.
- 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
