Description
A rich and creamy cheesecake infused with the nutty flavor of browned butter and topped with a delicious pecan mixture.
Ingredients
- Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (113 g) unsalted butter, melted
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- Browned Butter
- ¾ cup (170 g) unsalted butter
- Cheesecake Filling
- 3 (8 oz) packages (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 egg yolk
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup browned butter, cooled
- 2 tbsp all-purpose flour
- ¼ tsp salt
- Brown Butter Pecan Topping
- 2 tbsp browned butter (reserved)
- 1½ cups chopped pecans
- ⅓ cup packed light brown sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Caramel Drizzle (Optional)
- ½ cup caramel sauce
- Flaky sea salt (optional)
Instructions
- Brown the Butter: Melt the butter in a light-colored saucepan over medium heat. Stir frequently until golden brown with a nutty aroma, about 5–7 minutes. Remove from the heat and cool completely. Reserve 2 tablespoons for the topping.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil. Mix the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then cool.
- Make the Cheesecake Filling: Beat the cream cheese until smooth. Add the granulated sugar and brown sugar; mix until combined. Beat in the eggs and egg yolk one at a time. Mix in the vanilla, sour cream, heavy cream, cooled browned butter, flour, and salt until smooth. Avoid overmixing.
- Bake: Pour the filling into the prepared crust. Place the springform pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform pan. Bake for 70–75 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour.
- Chill: Remove the cheesecake from the oven. Refrigerate for at least 6 hours, preferably overnight.
- Make the Pecan Topping: In a skillet over medium heat, combine the reserved browned butter, chopped pecans, brown sugar, heavy cream, vanilla, and salt. Cook for 3–5 minutes, stirring frequently, until glossy and slightly thickened. Cool for 10 minutes.
- Assemble: Spoon the pecan topping evenly over the chilled cheesecake. Drizzle with caramel sauce. Sprinkle with flaky sea salt, if desired.
Notes
- Storage: Cover and store in the refrigerator for up to 5 days.
- Freezing: Freeze (without the topping) for up to 2 months. Thaw overnight in the refrigerator and add the topping before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg