Browned Butter Pecan Cheesecake

Get ready to take your fall dessert game to the next level with this heavenly Browned Butter Pecan Cheesecake, filled with rich flavors from the crust to the creamy filling and topped with luscious whipped cream.


For the Crust:

40 Lorna Doone Shortbread Cookies, crushed (about one 10-ounce pack)

1/3 cup finely chopped Pecans

1/2 cup Salted Butter, browned and cooled

2 tablespoons Granulated Sugar

For the Cheesecake Filling:

24 ounces Cream Cheese, softened

1/4 cup Salted Butter, browned and cooled

1 1/2 cups Granulated Sugar

1/3 cup Sour Cream

1 tablespoon Pure Vanilla Bean Paste

3 Large Eggs, room temperature

For the Browned Butter Whipped Cream:

2/3 cup Heavy Cream

2 tablespoons Salted Butter, browned and cooled

1 1/2 tablespoons Granulated Sugar

1 teaspoon Pure Vanilla Bean Paste

For Toppings:

Homemade Caramel Sauce + chopped Pecans (optional)


For the Crust:

Preheat your oven to 350°F (175°C). Brown the butter in a saucepan over low heat until golden and fragrant. Let it cool.

In a bowl, mix cookie crumbs, chopped pecans, cooled browned butter, and sugar until it resembles wet sand. Press into a springform pan.

For the Cheesecake Filling:

Brown the butter again. Beat cream cheese and cooled browned butter until smooth. Add sugar, sour cream, and vanilla paste, mixing until smooth. Add eggs one at a time, mixing gently. Pour filling into the crust.

Bake in a water bath at 350°F (175°C) for 1 hour and 45 minutes. Let it cool, then refrigerate for at least 4 hours.

For the Browned Butter Vanilla Bean Whipped Cream:

Brown the remaining butter. In a bowl, combine butter, heavy cream, sugar, and vanilla bean paste. Whip until stiff peaks form.

To Assemble:

Remove cheesecake from pan. Top with whipped cream, drizzle with caramel sauce, and sprinkle chopped pecans. Slice and serve!

Get ready to savor each bite of this decadent treat!

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