Browned Butter Pecan Cheesecake
This rich browned butter pecan cheesecake features a cinnamon graham cracker crust, creamy cheesecake filling infused with nutty browned butter, toasted pecans, and a fluffy cinnamon whipped cream topping finished with caramel sauce.
Equipment
- 9-inch springform pan
- mixing bowls
- electric mixer
- saucepan light-colored preferred
- baking sheet
Ingredients
- 1 1/2 cups finely chopped pecans
- 2 tbsp light brown sugar
- 2 tbsp Challenge salted butter, melted
- 6 tbsp Challenge salted butter
- 24 ounces Challenge cream cheese, room temperature
- 1/2 cup sugar
- 3/4 cup light brown sugar
- 3 tbsp all purpose flour
- 3/4 cup sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup toasted pecans
- 2 1/4 cups graham cracker crumbs
- 1/2 cup Challenge salted butter, melted
- 3 tbsp sugar
- 1 tsp ground cinnamon
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- caramel sauce
Instructions
- Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Combine the melted butter, pecans, and brown sugar in a medium bowl and toss to coat evenly.
- Spread the pecans evenly onto the cookie sheet and bake for 5 to 7 minutes, or until toasted. Set aside to cool.
- Melt the butter in a light-colored saucepan over medium heat, whisking occasionally until it turns golden brown and develops a nutty aroma. Pour into a heat-proof bowl and let cool.
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath.
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugars, and flour on low speed until smooth and fully combined. Scrape down the sides of the bowl as needed.
- Add the sour cream, vanilla extract, and browned butter. Mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly after each addition until just combined.
- Stir in 1 cup of the toasted pecans.
- Pour the cheesecake batter evenly into the prepared crust.
- Place the springform pan inside a larger pan and fill the outside pan with warm water halfway up the sides of the springform pan.
- Bake for 1 hour and 5 minutes. The center should be set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Crack the oven door and allow the cheesecake to cool for another 30 minutes.
- Remove the cheesecake from the oven and refrigerate until firm, at least 5 to 6 hours or overnight.
- To make the whipped cream, beat the heavy whipping cream, powdered sugar, vanilla extract, and cinnamon on high speed until stiff peaks form.
- Pipe swirls of whipped cream onto the cheesecake and top with the remaining toasted pecans and caramel sauce before serving.
Notes
Allow all refrigerated ingredients to come to room temperature before mixing for the smoothest cheesecake texture. Baking the cheesecake in a water bath helps prevent cracks. Chill overnight for best flavor and texture.