Browned Butter Pecan Cheesecake – Let me tell you a little secret: this cheesecake is my absolute favorite dessert to make. Why? Because it’s indulgent without being over-the-top fussy. It’s also one of those recipes that always gets a “Wow!” reaction, whether it’s at a holiday dinner or just a random weekend treat.
The first time I made it, I was in a browning butter phase—you know, when you start putting browned butter in literally everything because you’ve discovered how amazing it is. I thought, why not try it in a cheesecake? So, I experimented. The result? A rich, creamy cheesecake with a nutty, caramelized flavor that tastes like you’ve spent hours perfecting it (spoiler: it’s way easier than it looks).
This cheesecake has also become a family favorite. My mom calls it “dangerously good,” and my cousin once hid a slice so she could take it home. That’s how you know you’ve got a winner. And the best part? You don’t need to be a professional baker to nail it. Trust me, if I can make this without burning the butter (well, not every time), you can too.
Why You’ll Love This Browned Butter Pecan Cheesecake Recipe?
- Rich and creamy: The filling is silky smooth, thanks to cream cheese and a touch of sour cream.
- Nutty perfection: Browned butter adds a deep, toasty flavor to every layer.
- Impressive yet simple: It looks like a showstopper, but it’s totally doable for anyone.
- Versatile toppings: Caramel sauce, pecans, or even chocolate—go crazy.
- Perfect for special occasions: Whether it’s Thanksgiving, Christmas, or just Tuesday, this cheesecake always steals the spotlight.
Ingredient Notes:
Let’s dive into what makes this cheesecake so irresistible:
- Shortbread cookies: They create a buttery, crumbly crust. I love using Lorna Doone cookies, but any shortbread will work.
- Pecans: These add a crunchy, nutty element to the crust and toppings.
- Browned butter: The MVP. Its nutty, caramelized flavor transforms this cheesecake from good to unforgettable.
- Cream cheese: Go for full-fat cream cheese for the creamiest texture.
- Vanilla bean paste: It’s worth it for those little specks of real vanilla—it makes everything feel fancier.
- Homemade caramel sauce: Optional, but come on. Caramel and pecans? Yes, please.
How To Make Browned Butter Pecan Cheesecake?
Don’t let the steps scare you—this cheesecake is easier than you think. Let’s break it down:
Step 1: Make the Crust
Start by browning your butter. Melt it over low heat, stirring often, until it turns golden and smells nutty. (Pro tip: Don’t walk away—it can go from perfect to burnt in seconds.) Let it cool.
Crush your shortbread cookies into fine crumbs. You can use a food processor, or if you’re like me, a zip-top bag and a rolling pin work just fine. Mix the crumbs with the browned butter, sugar, and chopped pecans. Press this mixture into a springform pan, making sure it’s nice and even. Bake it at 350°F for 10 minutes, then let it cool.
Step 2: Make the Filling
Brown another batch of butter (yes, more browned butter—it’s worth it). Beat the cream cheese and cooled browned butter until smooth and creamy. Add the sugar, sour cream, and vanilla bean paste, and mix until everything is combined. Finally, add the eggs one at a time, mixing gently—overmixing is the enemy of creamy cheesecake.
Pour the filling over your cooled crust.
Step 3: Bake It
Here’s the trick: a water bath. Wrap the bottom of your springform pan in foil to keep water out, then place it in a larger pan filled with a couple of inches of water. Bake at 350°F for about 1 hour and 45 minutes. The edges should be set, but the center will still jiggle a bit—that’s what you want.
Let the cheesecake cool on the counter for about 30 minutes, then refrigerate it for at least 4 hours (overnight is even better).
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Step 4: Make the Whipped Cream
Brown your last bit of butter and let it cool. Whip it with heavy cream, sugar, and vanilla bean paste until you get stiff peaks. This whipped cream is ridiculously good—you might want to make extra for “taste testing.”
Step 5: Assemble and Serve
Top your chilled cheesecake with the whipped cream, drizzle with caramel sauce, and sprinkle with chopped pecans. Step back and admire your masterpiece before slicing into it.
Storage Options:
- In the fridge: Store it in an airtight container for up to 5 days.
- In the freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Let them thaw in the fridge overnight before serving.
Variations and Substitutions:
Want to put your own spin on this cheesecake? Here are some ideas:
- Different crust: Try graham crackers, gingersnaps, or even Oreos.
- Nut-free option: Skip the pecans, and the crust will still be amazing.
- Add chocolate: A drizzle of chocolate ganache pairs beautifully with the browned butter.
- Lighter version: Use reduced-fat cream cheese and Greek yogurt in place of sour cream.
What to Serve with Browned Butter Pecan Cheesecake?
This cheesecake shines on its own, but here’s what pairs beautifully with it:
- Coffee: A strong cup of coffee balances the richness.
- Wine: A glass of sweet dessert wine or bubbly prosecco feels extra fancy.
- Berries: Fresh raspberries or strawberries add a bright, refreshing contrast.
- Ice cream: A scoop of vanilla or butter pecan ice cream takes it to the next level.
Frequently Asked Questions:
Do I have to use a water bath?
Yes! It keeps the cheesecake creamy and crack-free. If you skip it, you might end up with a dry cheesecake—and nobody wants that.
Can I make it ahead of time?
Absolutely. In fact, it tastes even better the next day.
What if I don’t have vanilla bean paste?
No worries—vanilla extract works just fine, though you’ll miss those fancy little specks.
There you have it—Browned Butter Pecan Cheesecake that’s rich, creamy, and guaranteed to impress. Whether you’re making it for a special occasion or just because, this dessert is a showstopper. Let me know how yours turns out—I’d love to hear all about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Browned Butter Pecan Cheesecake
Ingredients
For the Crust:
- 40 Lorna Doone shortbread cookies 10-ounce package, crushed into fine crumbs
- ⅓ cup pecans finely chopped
- ½ cup salted butter browned and cooled
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese softened to room temperature
- ¼ cup salted butter browned and cooled
- 1 ½ cups granulated sugar
- ⅓ cup sour cream
- 1 tablespoon pure vanilla bean paste
- 3 large eggs at room temperature
For the Browned Butter Whipped Cream:
- ⅔ cup heavy cream
- 2 tablespoons salted butter browned and cooled
- 1 ½ tablespoons granulated sugar
- 1 teaspoon pure vanilla bean paste
For the Toppings:
- Caramel sauce for drizzling (optional)
- Chopped pecans for garnish
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a small saucepan, melt the butter over low heat until it turns golden brown and releases a nutty aroma. Allow it to cool to room temperature.
- In a medium mixing bowl, combine the shortbread cookie crumbs, chopped pecans, granulated sugar, and browned butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
- Repeat the browning process for the butter and allow it to cool.
- In a large mixing bowl, beat the cream cheese and browned butter with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, sour cream, and vanilla bean paste, mixing until well combined.
- Add the eggs one at a time, mixing just until incorporated. Avoid overmixing to maintain a smooth texture.
- Pour the cheesecake batter over the cooled crust.
Bake the Cheesecake:
- Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and pour in enough hot water to reach halfway up the sides of the springform pan.
- Bake at 350°F (175°C) for 1 hour and 45 minutes. The edges should be set, and the center should have a slight jiggle.
- Allow the cheesecake to cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 4 hours or overnight.
Prepare the Whipped Cream:
- Brown the remaining butter in a small saucepan and allow it to cool.
- In a medium bowl, whip the heavy cream, browned butter, granulated sugar, and vanilla bean paste until stiff peaks form.
Assemble the Cheesecake:
- Remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
- Top the cheesecake with the whipped cream, drizzle with caramel sauce, and sprinkle with chopped pecans.
- Slice and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
