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Browned Butter Pecan Cheesecake

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A creamy, crunchy cheesecake featuring toasted pecans and the rich, nutty flavor of browned butter. Perfect for every occasion, this easy homemade dessert balances smooth texture with a satisfying crunch.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets), finely crushed
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon (optional)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 24 oz (680 g) cream cheese, softened (full-fat recommended)
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream, room temperature
  • 6 tablespoons unsalted butter, browned and cooled slightly
  • 1 cup pecans, toasted and roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan in an even layer. Bake for 8-10 minutes until set and fragrant. Remove and let cool slightly.
  2. In a medium skillet over medium heat, melt butter. Keep cooking, stirring often, until it foams and then turns a golden brown with a nutty aroma. Remove from heat and let cool slightly (do not let it solidify).
  3. Using the same skillet, add pecans and toast over medium heat, stirring frequently until fragrant and lightly browned. Remove from heat and cool.
  4. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Gradually add sugar and continue beating until combined. Add eggs one at a time, beating gently after each addition. Mix in vanilla extract and sour cream until smooth. Pour in the browned butter and mix until just combined. Fold in toasted pecans gently with a spatula.
  5. Pour filling over the cooled crust and smooth the top. Place the pan on a baking sheet and bake in the center of the oven for 55-65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. Avoid overbaking to keep it creamy.
  6. Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight to allow flavors to meld and texture to firm up.

Notes

To prevent cracks, avoid overmixing and overbaking. Consider baking in a water bath wrapped with foil to keep moisture in. Running a thin knife around the edges after baking helps prevent cracks as it cools. Use room temperature cream cheese and eggs to avoid lumps. Toast pecans fresh for best flavor. Let browned butter cool slightly before mixing into filling to prevent curdling.

Nutrition

Keywords: browned butter, pecan cheesecake, easy cheesecake recipe, homemade cheesecake, toasted pecans, creamy cheesecake, nutty dessert

Find it online: https://emacrave.com/browned-butter-pecan-cheesecake-recipe-easy-homemade-for-every-occasion/