Brown Butter Pecan Pie Cheesecake Recipe
- Cook Time: 2 hours
- Total Time: 2 hours
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1 1/4 cups unsalted butter (divided)
- 1 1/4 cups granulated sugar (divided)
- 32 oz cream cheese, softened to room temperature
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup heavy cream
- 2 cups chopped pecans
- 1/2 teaspoon sea salt
Instructions
- Step 1: Brown the Butter
Place all the butter in a small saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam up and then develop small brown bits at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately. Pour it into a bowl to stop the cooking process and let it cool slightly. - Step 2: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs with 1/4 cup of the granulated sugar and 6 tablespoons of the browned butter. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool. - Step 3: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese and the remaining 1 cup of granulated sugar until smooth and fluffy. Add the sour cream and vanilla extract, mixing until combined. Incorporate the eggs one at a time on low speed, being careful not to overmix, as extra air can cause the cheesecake to crack. - Step 4: Bake the Cheesecake
Wrap the outside of the springform pan in heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a larger roasting dish and fill the dish with hot water until it reaches halfway up the side of the springform pan. Bake for 65–75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for one hour. - Step 5: Prepare the Pecan Pie Topping
In a saucepan, combine the remaining browned butter, brown sugar, heavy cream, and salt. Bring to a simmer over medium heat for 2-3 minutes until thickened. Stir in the chopped pecans and cook for another minute. Remove from heat and let the topping cool to room temperature. - Step 6: Final Assembly and Chilling
Once the cheesecake has cooled to room temperature, remove it from the water bath. Pour the pecan pie topping over the top of the cheesecake, spreading it evenly. Cover and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.