Craving a decadent dessert that screams fall flavors? Look no further than this Browned Butter Pecan Cheesecake recipe. Picture a luscious cheesecake infused with toasted buttered pecans and the rich nuttiness of browned butter, creating a symphony of flavors in every bite. This homemade delight is a must-try for any dessert enthusiast looking to elevate their baking game.
Indulge in the essence of autumn with a slice of this exquisite cheesecake that embodies warmth and comfort. The combination of velvety cream cheese, crunchy pecans, and the caramel notes of browned butter will surely tantalize your taste buds. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises a delightful experience that’s perfect for the fall season. Get ready to impress your guests or simply treat yourself to a slice of pure bliss with this Browned Butter Pecan Cheesecake.
Ingredients
In any baking endeavor, having all your ingredients ready and organized is essential. Below are the ingredients you’ll need for the crust, the browned butter pecan filling, and the whipped cream topping to create this delectable Butter Pecan Cheesecake.
For the Crust
- 2 ¼ cups (302g) graham cracker crumbs
- 1 cup (240ml) heavy whipping cream, cold
- 12 cup (58g) powdered sugar
- 1 tsp vanilla extract
- 12 tsp ground cinnamon
- 6 tbsp (84g) Challenge salted butter
- 3 tbsp (39g) sugar
- 1 tsp ground cinnamon
For the Browned Butter Pecan Filling
- 24 ounces (678g) Challenge cream cheese, room temperature
- 1 cup (104g) sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup toasted pecans
- 1/2 cup (112g) Challenge salted butter
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Caramel sauce for drizzling
Necessary Equipment
To bring this Browned Butter Pecan Cheesecake recipe to life, you’ll need some essential kitchen tools and equipment. Here are the must-have items to ensure a smooth baking process:
- 9-inch springform pan
- Foil (for wrapping the pan)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Saucepan
- Wire rack
- Cookie sheet
Having these tools on hand will make preparing and baking this delicious cheesecake a breeze.
Preparing the Ingredients
To achieve the best result for your Browned Butter Pecan Cheesecake, it’s essential to prepare your ingredients meticulously. Follow these steps to toast the pecans and brown the butter perfectly.
Toasting the Pecans
- Preheat your oven to 350F (176C) and line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl, combine the chopped pecans, melted butter, and brown sugar. Toss them together until evenly coated.
- Spread the pecans onto the prepared cookie sheet and bake for 5-7 minutes or until they are toasted to perfection.
- Once toasted, set the pecans aside to cool before incorporating them into your cheesecake batter.
- In a saucepan over medium heat, melt the butter for the cheesecake filling. Opt for a light-colored pan to easily monitor the browning process.
- Whisk the butter occasionally to ensure even cooking. Cook the butter until it transforms into a rich, toasty brown color.
- Once browned, pour the butter into a heatproof bowl and allow it to cool before using it in your cheesecake mixture.
Directions
Let’s dive into the step-by-step process of creating this decadent Browned Butter Pecan Cheesecake, ensuring each layer is perfected for a delicious outcome.
Making the Crust
- Start by toasting pecans in a pan with a touch of melted butter until fragrant. Let them cool, then finely chop.
- Preheat the oven and prepare a 9-inch springform pan by wrapping it with foil and coating the inside with cooking spray.
- In a bowl, mix graham cracker crumbs, brown sugar, pecans, and melted butter. Press this mixture into the bottom and 1 inch up the sides of the pan.
- Bake the crust until lightly browned, then cool on a wire rack.
Preparing the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth. Gradually add sugars and flour, beating until the mixture is smooth.
- Add whole eggs and egg yolks one at a time, ensuring to beat after each addition.
- Mix in heavy cream and vanilla extract until well combined.
- Pour the cheesecake filling into the prepared crust.
- Place the springform pan in a larger roasting pan and fill it halfway up the sides with boiling water.
- Bake the cheesecake at 350°F for 1 hour and 45 minutes. The edges should be set, and the center should have a slight jiggle.
- Once baked, let the cheesecake cool on a wire rack for 30 minutes, then transfer it to the refrigerator to chill for at least four hours or overnight.
By following these precise steps, you’ll create a show-stopping Browned Butter Pecan Cheesecake that promises to impress with its rich flavors and creamy texture.
Cooking the Cheesecake
Baking
- Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set it aside to cool.
- Cover the outsides of the pan with plastic wrap and aluminum foil to prevent water from the water bath from getting in. Set the prepared pan aside.
- Place the springform pan inside another larger pan and fill the outside pan with warm water, reaching about halfway up the sides of the springform pan. Ensure the water does not go above the top edge of the aluminum foil on the springform pan.
- Bake the cheesecake for 1 hour and 5 minutes until the center is set but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to continue cooking while slowly cooling.
- Crack the door of the oven for an additional 30 minutes to facilitate the gradual cooling of the cheesecake and prevent cracking.
- Remove the cheesecake from the oven and water bath. Refrigerate it until firm for at least 4 hours or overnight.
- To finalize the cheesecake, make the whipped cream by combining heavy whipping cream, powdered sugar, vanilla extract, and cinnamon in a large mixer bowl. Whip on high speed until stiff peaks form.
Garnishing and Serving
After creating the decadent Browned Butter Pecan Cheesecake, it’s time to add the final touches that will elevate the dessert to a whole new level. Let me guide you through the simple yet essential steps to garnish and serve this show-stopping cheesecake.
Adding the Whipped Cream
To enhance the richness of the Browned Butter Pecan Cheesecake, a generous dollop of freshly whipped cream is a must. Prepare the whipped cream by following these easy steps:
- In a chilled mixing bowl, pour in 1 cup of cold heavy whipping cream.
- Add 1/2 cup of powdered sugar for sweetness.
- Incorporate 1 teaspoon of vanilla extract for a flavorful boost.
- Sprinkle in 1/2 teaspoon of ground cinnamon for a hint of warmth.
- Using a hand mixer or stand mixer, whip the cream until stiff peaks form.
- Once done, generously spoon the whipped cream onto each slice of cheesecake before serving.
Finishing Touches with Pecans
Adding a finishing touch of pecans not only enhances the visual appeal of the Browned Butter Pecan Cheesecake but also provides a delightful crunch. Follow these steps to include the pecans in your garnishing:
- Take a handful of toasted pecans that were set aside earlier.
- Gently press whole pecans or chopped pecan pieces onto the whipped cream topping.
- You can also sprinkle additional chopped pecans around the serving platter for an extra touch of elegance.
- Ensure to evenly distribute the pecans to create a visually appealing presentation that complements the flavors of the cheesecake.
Storage Tips
When it comes to preserving your delicious Browned Butter Pecan Cheesecake, proper storage is key to maintaining its freshness and flavor. Here are some tips to ensure your cheesecake stays delightful even after serving.
Refrigerating
For short-term storage, refrigerating your Browned Butter Pecan Cheesecake is a great option. Simply cover the cheesecake with plastic wrap or store it in an airtight container before placing it in the refrigerator. Your cheesecake can last in the fridge for up to 5 days without compromising its taste and texture.
Freezing Options
If you want to store your Browned Butter Pecan Cheesecake for an extended period, freezing it is a convenient choice. Wrap the cheesecake tightly in plastic wrap or aluminum foil, ensuring it’s well sealed to prevent freezer burn. You can freeze the cheesecake for up to three months without affecting its quality. To enjoy the frozen cheesecake, simply thaw it in the refrigerator overnight and top it with the butter pecan sauce before serving.
Conclusion
Creating a Browned Butter Pecan Cheesecake is a delightful way to indulge in the flavors of fall. With a perfect blend of toasted pecans, rich browned butter, and creamy cheesecake, this recipe is a must-try for any baking enthusiast. From preparation to serving, every step is designed to ensure a delicious and visually appealing dessert. Remember to garnish with whipped cream, cinnamon, and extra pecans for that final touch of elegance. When it comes to storing your masterpiece, refrigeration or freezing will help maintain its freshness for future enjoyment. So go ahead, bake this exquisite cheesecake, and treat yourself to a slice of autumn bliss.
