Browned butter and toasted pecans bring cozy flavor to a creamy cheesecake with a pecan-graham crust. Make it ahead so each slice has time to chill and set.
Plan Ahead for Smooth Slices
Allow at least four hours in the refrigerator after the oven cooling step. Overnight chilling makes this a practical dessert to prepare before a gathering.
Brown Butter Pecan Cheesecake
A pecan-graham crust and buttery toasted nuts give this creamy cheesecake a warm, nutty flavor. Plan ahead for cooling and chilling.
Ingredients
CRUST
- 9 Graham cracker sheets about 140 g
- 1 cup Pecans
- ¼ cup Sugar granulated
¼ tsp Kosher Salt- 6 tbsp Butter unsalted, melted
FILLING & ASSEMBLY
- 4 tbsp Butter unsalted (1/2 stick)
- 1 cup Pecans roughly chopped, plus more for serving
- 32 oz Cream cheese four 8-ounce blocks, softened
- 1 cup Sugar granulated
- 4 large eggs
- ¼ cup Sour cream
- 2 tsp Vanilla Extract pure
- Whipped cream and caramel, for serving
Instructions
- Heat the oven to 325°F. Use a 9-inch springform pan with sides at least 3 inches high. Wrap the outside base and sides in wide, overlapping layers of heavy-duty foil to keep the water bath out.
- Pulse the graham crackers and the crust pecans to fine crumbs. Mix with the crust sugar and salt, then stir in the 6 tablespoons melted butter. Press firmly over the pan base and partway up the sides. Bake for 15 to 18 minutes, until lightly colored, then let cool.
- Melt the 4 tablespoons butter in a skillet over medium heat. Add the chopped pecans and stir for 4 to 5 minutes, until the nuts smell toasted and the milk solids turn golden brown. Remove from the heat before they darken and let cool.
- Beat the softened cream cheese and filling sugar until smooth, scraping the bowl. Mix in the eggs one at a time on low speed, stopping as soon as each disappears. Mix in the sour cream and vanilla, then fold in the cooled pecans and all their butter.
- Pour the filling into the cooled crust. Set the wrapped springform pan inside a roasting pan and place on the oven rack. Carefully pour hot water into the roasting pan to reach halfway up the springform pan, staying below the foil edges.
- Bake for 60 to 70 minutes, until the outer filling is set and a small area in the center still wobbles gently when nudged; it should not look liquid. Turn off the oven, open the door slightly, and leave the cake inside for 1 hour.
- Lift the springform pan out of the water bath, remove the foil, and dry the outside. Refrigerate for at least 4 hours, preferably overnight, until fully cold and firm. Run a thin knife around the rim before removing it. Serve with optional whipped cream, caramel, and extra pecans.
Notes
Use softened full-fat block cream cheese for a smooth filling. The time includes the crust bake, cheesecake bake, 1 hour of cooling, and at least 4 hours of refrigeration; overnight chilling is convenient for clean slices. Keep the finished cheesecake refrigerated.
Adapted from Makinze Gore at Delish, with a specified pan size and rewritten handling guidance.
Tried this recipe?
Let us know how it was!Adapted from Makinze Gore at Delish.