Description
Experience the rich, creamy flavors of this Browned Butter Pecan Cheesecake, elevated with nutty pecans and deep browned butter.
Ingredients
Scale
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) Challenge salted butter, melted
- 3 tbsp (39g) sugar
- 1 tsp ground cinnamon
- 1 ½ cups (247g) finely chopped pecans
- 2 tbsp light brown sugar, loosely packed
- 2 tbsp (28g) Challenge salted butter, melted
- 6 tbsp (84g) Challenge salted butter (for browning)
- 24 ounces (678g) Challenge cream cheese, room temperature
- ½ cup (104g) sugar
- ¾ cup (108g) light brown sugar, loosely packed
- 3 tbsp (24g) all-purpose flour
- ¾ cup (173g) sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup toasted pecans (reserved from above)
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (58g) powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (176°C) and line a cookie sheet with parchment paper or a silicone baking mat.
- Combine the melted butter, chopped pecans, and light brown sugar in a medium bowl. Toss until pecans are fully coated.
- Spread the pecan mixture evenly onto the cookie sheet, baking for 5-7 minutes until toasted. Let them cool.
- In a saucepan over medium heat, melt 6 tablespoons of butter. Whisk occasionally until browned.
- Transfer the browned butter to a heat-proof bowl and allow it to cool.
- Lower your oven temperature to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- Mix the graham cracker crumbs, melted butter, sugar, and cinnamon in a small bowl. Press this mixture into the bottom and up the sides of the pan.
- Bake for 10 minutes. Set aside to cool and wrap the pan in aluminum foil for the water bath later.
- Lower the oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, both sugars, and flour on low speed until completely smooth.
- Add the sour cream, vanilla extract, and cooled browned butter, mixing slowly until combined.
- Incorporate the eggs one at a time, mixing gently. Scrape down the sides of the bowl periodically.
- Stir in 1 cup of the toasted pecans before pouring the cheesecake batter into the prepared crust.
- Place the springform pan into a larger pan and pour warm water around it until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 5 minutes, until the center is set yet still jiggles slightly.
- Turn off the oven, leaving the door closed for 30 minutes, then crack the door open for an additional 30 minutes to cool the cheesecake gradually.
- Once cooled, carefully remove it from the oven and water bath, refrigerating for 5-6 hours or overnight for best results.
- To make the whipped cream, whip together the heavy cream, powdered sugar, vanilla extract, and cinnamon on high speed until stiff peaks form.
- Pipe swirls of whipped cream atop the cheesecake and sprinkle with remaining toasted pecans just before serving.
Notes
Storage: Wrap tightly in plastic wrap or aluminum foil and refrigerate for up to a week. Can be frozen for up to three months.
- Prep Time: 120 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg