HomeDessertBrowned Butter Pecan Cheesecake Recipe

Browned Butter Pecan Cheesecake Recipe

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Browned Butter Pecan Cheesecake Recipe

Introduction to Browned Butter Pecan Cheesecake

Indulge in the ultimate dessert experience with a luscious Browned Butter Pecan Cheesecake. This decadent dessert combines the rich, nutty flavor of browned butter with the sweet, crunchy goodness of pecans, all atop a creamy, velvety cheesecake base. Perfect for special occasions or whenever you want to treat yourself, this cheesecake is sure to impress and delight.

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Ingredients Needed

To create this show-stopping dessert, you’ll need the following ingredients:

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Crust Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling Ingredients

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup browned butter, cooled

Topping Ingredients

  • 1/2 cup unsalted butter
  • 1 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Preparing the Crust

Mixing the Crust

In a medium bowl, combine 1 1/2 cups of graham cracker crumbs with 1/4 cup of granulated sugar. Add 1/2 cup of melted unsalted butter and mix until the crumbs are evenly coated and resemble wet sand.

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Baking the Crust

Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust in a preheated 350°F (175°C) oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Making the Filling

Cream Cheese Mixture

In a large mixing bowl, beat 3 packages of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and 1/2 cup of light brown sugar, beating until well combined. Add 1/4 cup of all-purpose flour and 1 teaspoon of vanilla extract, mixing thoroughly.

Adding Eggs and Flavorings

Add 4 large eggs, one at a time, beating well after each addition. Mix in 1/2 cup of sour cream until the filling is smooth and creamy.

Incorporating Browned Butter

Slowly pour in 1/2 cup of cooled browned butter, mixing until fully incorporated. The browned butter adds a deep, nutty flavor that elevates the cheesecake.

Baking the Cheesecake

Preparing the Water Bath

Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan. Pour the filling over the crust, smoothing the top with a spatula.

Baking Time and Temperature

Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake at 325°F (160°C) for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.

Preparing the Pecan Topping

Browning the Butter

In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it.

Toasting the Pecans

Add 1 cup of chopped pecans to the browned butter and cook for about 5 minutes, stirring constantly, until the pecans are toasted and fragrant.

Combining Ingredients

Stir in 1/2 cup of light brown sugar, 1/4 cup of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt. Cook for an additional 2-3 minutes until the mixture thickens slightly. Remove from heat and let it cool.

Assembling the Cheesecake

Adding the Pecan Topping

Once the cheesecake has cooled to room temperature, pour the pecan topping over the cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

Chilling the Cheesecake

Chilling the cheesecake ensures that it is firm and makes it easier to slice. When ready to serve, carefully remove the sides of the springform pan.

Serving Suggestions

Garnishing Ideas

Garnish each slice with a dollop of whipped cream and a sprinkle of chopped pecans. A drizzle of caramel sauce can also enhance the flavors and add an extra touch of sweetness.

Accompaniments

Serve the cheesecake with a hot cup of coffee or tea for a delightful dessert experience. Fresh berries or a fruit compote can also complement the richness of the cheesecake.

Variations and Customizations

Nut Alternatives

If you’re not a fan of pecans, you can substitute them with walnuts, almonds, or hazelnuts. Each type of nut will bring its unique flavor to the cheesecake.

Flavor Twists

For a different flavor profile, consider adding a tablespoon of bourbon or rum to the pecan topping. This adds a warm, boozy note that pairs well with the nuttiness of the pecans and the richness of the cheesecake.

Tips for Success

Preventing Cracks

To prevent cracks in your cheesecake, make sure to beat the ingredients on low speed to minimize the incorporation of air. Additionally, using a water bath and allowing the cheesecake to cool gradually in the oven helps prevent cracks from forming.

Achieving the Perfect Texture

Ensure that all your ingredients, especially the cream cheese, are at room temperature before you start mixing. This helps achieve a smooth, lump-free filling.

Health Benefits of Pecans

Pecans are a great source of healthy fats, fiber, and protein. They are also rich in antioxidants, vitamins, and minerals such as vitamin E, magnesium, and zinc. Including pecans in your diet can support heart health, improve digestion, and boost your immune system.

Conclusion

Browned Butter Pecan Cheesecake is a decadent and delightful dessert that combines the creamy richness of cheesecake with the nutty, caramelized flavors of browned butter and pecans. Perfect for any occasion, this cheesecake will impress your guests and leave them wanting more. By following the detailed steps and tips in this article, you’ll be able to create a show-stopping dessert that is sure to become a favorite in your recipe collection.

Source: lifeloveandsugar.com

Yield: 14

Browned Butter Pecan Cheesecake Recipe

Browned Butter Pecan Cheesecake Recipe

Indulge in the ultimate dessert experience with a luscious Browned Butter Pecan Cheesecake. This decadent dessert combines the rich, nutty flavor of browned butter with the sweet, crunchy goodness of pecans, all atop a creamy, velvety cheesecake base. Perfect for special occasions or whenever you want to treat yourself, this cheesecake is sure to impress and delight.

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Ingredients

  • BUTTER PECANS
  • 1 1/2 cups (247g) finely chopped pecans
  • 2 tbsp light brown sugar, loosely packed
  • 2 tbsp (28g) Challenge salted butter, melted
  • CHEESECAKE FILLING
  • 6 tbsp (84g) Challenge salted butter
  • 24 ounces (678g) Challenge cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3/4 cup (108g) light brown sugar. loosely packed
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1 cup toasted pecans (above)
  • CRUST
  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) Challenge salted butter, melted
  • 3 tbsp (39g) sugar
  • 1 tsp ground cinnamon
  • CINNAMON WHIPPED CREAM
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Instructions

TOAST THE PECANS:

1. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.2. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.3. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.4. Set pecans aside to cool.

BROWN THE BUTTER

5. To make the browned butter for the cheesecake filling, melt the butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.6. Cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it aside to cool.

CRUST

7. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.9. Bake the crust for 10 minutes, then set aside to cool.10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

CHEESECAKE FILLING

11. Reduce oven temperature to 300°F (148°C).12. In a large bowl, beat the cream cheese, sugars and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.13. Add the sour cream, vanilla extract and browned butter and mix on low speed until well combined.14. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.15. Stir in 1 cup of the toasted pecans.16. Pour the cheesecake batter evenly into the crust.17. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.18. Bake for 1 hour 5 minutes. The center should be set, but still jiggly.19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.22. To finish off the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.23. Pipe swirls of whipped cream onto the cheesecake and finish off with the remaining toasted pecans. Refrigerate until ready to serve.

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