Browned Butter Pecan Cheesecake (Ready-to-Print Version)
Creamy cheesecake with browned butter and toasted pecans on a graham crust for a rich, nutty flavor.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup brown sugar
04 -
1/4 teaspoon salt
→ Cheesecake Filling
05 -
16 ounces cream cheese, softened
06 -
1 cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
3 large eggs
09 -
1/2 cup sour cream
10 -
1/4 cup heavy cream
11 -
1/2 cup pecans, chopped
→ Browned Butter
12 -
1/2 cup unsalted butter (1 stick)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Press mixture into the bottom of a 9-inch springform pan. Bake 8 to 10 minutes until lightly golden. Remove and cool.
02 -
Melt butter in a small saucepan over medium heat. Cook, stirring frequently, until butter turns golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and cool slightly.
03 -
Beat cream cheese until smooth. Gradually add sugar and vanilla, mixing well. Add eggs one at a time on low speed until just combined. Mix in sour cream and heavy cream until smooth. Fold in chopped pecans and browned butter.
04 -
Pour filling over cooled crust and smooth the top. Bake 50 to 60 minutes until edges are set and center slightly jiggles. Turn off oven and cool cheesecake inside oven with door ajar for 1 hour.
05 -
Refrigerate cheesecake for at least 4 hours or overnight to set. Remove springform pan sides carefully. Slice and serve plain or topped with additional chopped pecans.
# Handy Tips:
01 -
Do not overmix eggs to prevent cracking. Cooling in the oven prevents sudden temperature changes that can cause cracks.