Browned Butter Pecan Cheesecake (Print View)

Silky cheesecake with toasted pecans, browned butter notes, and a cinnamon cream finish atop crisp graham crust.

# What You'll Need:

→ Butter Pecans

01 - 1 1/2 cups finely chopped pecans
02 - 2 tablespoons light brown sugar
03 - 2 tablespoons salted butter, melted

→ Cheesecake Filling

04 - 6 tablespoons salted butter
05 - 24 ounces cream cheese, at room temperature
06 - 1/2 cup granulated sugar
07 - 3/4 cup light brown sugar
08 - 3 tablespoons all-purpose flour
09 - 3/4 cup sour cream, at room temperature
10 - 1 tablespoon vanilla extract
11 - 4 large eggs, at room temperature
12 - 1 cup toasted pecans

→ Crust

13 - 2 1/4 cups graham cracker crumbs
14 - 1/2 cup salted butter, melted
15 - 3 tablespoons granulated sugar
16 - 1 teaspoon ground cinnamon

→ Cinnamon Whipped Cream

17 - 1 cup heavy whipping cream, cold
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract
20 - 1/2 teaspoon ground cinnamon

→ Garnish

21 - Caramel sauce

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine melted butter, chopped pecans, and brown sugar, tossing to evenly coat. Spread pecans in a single layer on the baking sheet and bake for 5 to 7 minutes, until fragrant and lightly toasted. Set aside to cool.
02 - In a saucepan over medium heat, melt the butter for the cheesecake filling. Whisk occasionally until the butter foams and develops a deep golden brown color with a nutty aroma. Pour browned butter into a heat-resistant bowl and allow to cool to room temperature.
03 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon until the texture resembles wet sand. Firmly press mixture into the bottom and up the sides of the pan. Bake crust for 10 minutes, then let cool. Wrap pan exterior with aluminum foil to prevent water intrusion.
04 - Reduce oven temperature to 300°F. In a large mixing bowl, beat cream cheese, granulated sugar, brown sugar, and flour on low speed until smooth. Add sour cream, vanilla extract, and cooled browned butter, mixing until combined. Add eggs one at a time, mixing just until incorporated after each. Fold in 1 cup of toasted pecans.
05 - Pour cheesecake batter onto the prepared crust and smooth the top. Place springform pan inside a larger pan and fill the outer pan with warm water halfway up the sides. Bake for 1 hour and 5 minutes, until edges are set but center is slightly jiggly. Turn off oven and leave the cheesecake inside, door closed, for 30 minutes, then crack the oven door and let cool for an additional 30 minutes.
06 - Remove cheesecake from oven and water bath. Unwrap foil and refrigerate cheesecake until fully chilled and firm, about 5 to 6 hours or overnight.
07 - In a mixing bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Whip on high speed until stiff peaks form.
08 - Pipe cinnamon whipped cream onto the cheesecake and garnish with remaining toasted pecans. Drizzle caramel sauce over the top before serving. Keep refrigerated until ready to serve.

# Notes:

01 - Allow cream cheese, eggs, and sour cream to reach room temperature before mixing to ensure a smooth filling and prevent cracks.
02 - Using a water bath and gradual cooling process significantly reduces the likelihood of surface cracking.

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