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Browned Butter Pecan Cheesecake

A rich and nutty cheesecake topped with browned butter and pecans, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup unsalted butter, browned
Cheesecake Filling
  • 16 oz 16 oz cream cheese, softened Ensure at room temperature for best results.
  • 1 cups 1 cup sugar
  • 1 cups 1 cup sour cream
  • 3 large 3 large eggs
  • 1 tsp 1 tsp vanilla extract
  • 0.5 tsp 1/2 tsp salt
Topping
  • 1 cups 1 cup pecans, chopped Divided: half for layering and half for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs with the browned butter until well-blended. Press this mixture into the bottom of a springform pan to form the crust.
  3. Sprinkle half of the chopped pecans over the crust.
  4. In a separate bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and continue to mix until combined. Then, blend in the sour cream, followed by the eggs (one at a time), vanilla extract, and salt. Mix until thoroughly combined.
  5. Pour the cheesecake filling over the crust and carefully spread it evenly across.
  6. Sprinkle the remaining chopped pecans on top of the filling.
Baking and Cooling
  1. Bake in the preheated oven for 55-60 minutes or until the center is set but still has a slight jiggle.
  2. Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for about an hour.
Chilling
  1. After it’s cooled down, refrigerate for at least 4 hours or overnight. Remove the sides of the springform pan before slicing and serving.

Notes

For dairy-free options, use vegan cream cheese or coconut cream. Ensure ingredients are at room temperature and avoid overmixing to prevent cracks. Store remaining cheesecake in an airtight container for up to 5 days or freeze for 3 months.