Irresistibly Creamy Browned Butter Pecan Cheesecake Recipe

Indulge in a delicious Browned Butter Pecan Cheesecake, blending creamy texture with nutty flavors for an unforgettable dessert.

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Course: Dessert

Cuisine: American

Keyword: Browned Butter Pecan Cheesecake, celebration, Cheesecake, dessert, easy recipes, pecans

Prep Time: 30

Cook Time: 1 20

Chilling Time: 4

Total Time: 5 50

Servings: slices

Calories: 400kcal

1.5 cups graham cracker crumbs These form a delicious, buttery base for your cheesecake.
2 tablespoons granulated sugar Just the right amount to sweeten your crust.
6 tablespoons unsalted butter, melted Adds richness and binds everything together.

24 ounces cream cheese, softened The star of the show, providing a smooth and creamy texture.
0.5 cups granulated sugar Balances the richness of the cream cheese.
0.75 cups brown sugar Adds depth and a hint of caramel flavor.
3 tablespoons all-purpose flour Helps set the cheesecake.
3 large eggs Binds the ingredients.
1 tablespoon vanilla extract Infuses the filling with flavor.
1 cup toasted pecans, chopped Provides crunch and enhances the flavor.

Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix and press into a 9-inch springform pan.
Melt unsalted butter in a medium saucepan, swirling occasionally until it turns golden brown, about 5-7 minutes. Let cool slightly.
In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, brown sugar, and flour, mixing until fully blended.
Add eggs one at a time, mixing well. Stir in vanilla extract and browned butter until combined.
Fold in chopped toasted pecans into the cheesecake filling.
Pour cheesecake filling over the crust in the springform pan.
Prepare a water bath by placing the springform pan inside a larger baking dish and filling it with hot water halfway up the sides.
Bake for 1 hour and 20 minutes until edges are set but the center jiggles slightly. Cool in the water bath for about an hour.
Refrigerate for at least 4 hours or preferably overnight to set.
Prepare the whipped cream by beating heavy cream, powdered sugar, vanilla extract, and ground cinnamon until soft peaks form.
Slice the cheesecake and serve with whipped cream and drizzled caramel sauce.

Expert tips include ensuring the butter is perfectly browned and chilling the cheesecake overnight for best flavor.