Browned Butter Pecan Cheesecake (with Cinnamon Whipped Cream!)

This Browned Butter Pecan Cheesecake is pure decadence! It’s a rich, creamy, and incredibly flavorful cheesecake with a nutty, toasted pecan topping and a hint of warm spices. I love how the browned butter adds a deep, nutty flavor to the cheesecake filling, and the cinnamon whipped cream is the perfect finishing touch. This is a show-stopping dessert that’s perfect for special occasions, holidays, or any time you’re craving a truly unforgettable cheesecake experience.

Why You’ll Love This Browned Butter Pecan Cheesecake

• Rich and Creamy: The cheesecake filling is incredibly smooth and creamy, thanks to the cream cheese and sour cream.
• Browned Butter Magic: Browning the butter adds a deep, nutty flavor that elevates the entire cheesecake.
• Toasted Pecan Crunch: The toasted pecans add a delightful crunch and nutty flavor that complements the creamy filling perfectly.
• Cinnamon Whipped Cream: The homemade cinnamon whipped cream adds a touch of warmth and spice.
• Showstopper Dessert: This cheesecake is as beautiful as it is delicious, making it perfect for special occasions.

Ingredients for Browned Butter Pecan Cheesecake

Here’s what you’ll need to make this decadent cheesecake. The full list with measurements is in the recipe card below.

Butter Pecans

• Finely chopped pecans (Nuts)
• Light brown sugar (Sweetener)
• Challenge salted butter, melted (Fat) Specific brand mentioned in original recipe

Cheesecake Filling

• Challenge salted butter (Fat) Specific brand mentioned in original recipe
• Challenge cream cheese, room temperature (Dairy) Specific brand mentioned in original recipe
• Sugar (Sweetener)
• Light brown sugar (Sweetener)
• All-purpose flour (Dry Ingredient)
• Sour cream, room temperature (Dairy)
• Vanilla extract (Flavoring)
• Large eggs, room temperature (Binder)
• Toasted Pecans

Crust

• Graham cracker crumbs (Crumb)
• Challenge salted butter, melted (Fat) Specific brand mentioned in original recipe
• Sugar (Sweetener)
• Ground cinnamon (Spice)

Cinnamon Whipped Cream

• Heavy whipping cream, cold (Dairy)
• Powdered sugar (Sweetener)
• Vanilla extract (Flavoring)
• Ground cinnamon (Spice)
• Caramel Sauce

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Browned Butter Pecan Cheesecake as is, but here are a few ideas for variations:

• Different Nuts: Use walnuts, almonds, or a mix of nuts instead of pecans.
• Add Chocolate: Stir in some chocolate chips to the cheesecake filling or drizzle melted chocolate over the top.
• Spiced Cheesecake: Add a pinch of nutmeg or allspice to the cheesecake filling for a warmer flavor.
• Different Crust: Use a chocolate cookie crust or a gingersnap crust instead of a graham cracker crust.
• Salted Caramel: Drizzle salted caramel sauce over the finished cheesecake.

How to Make Browned Butter Pecan Cheesecake

Let me show you how to make this incredibly delicious Browned Butter Pecan Cheesecake:

Toast the Pecans

1. I preheat the oven to 350°F (176°C).
2. I line a cookie sheet with parchment paper or a silicone baking mat.
3. I combine the melted butter, pecans, and brown sugar in a medium-sized bowl and toss to coat.
4. I spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
5. I set the pecans aside to cool.

Brown the Butter

1. To make the browned butter for the cheesecake filling, I melt the butter in a saucepan over medium heat. It’s best to use a light-colored pan so that I can see the butter browning.
2. I whisk the butter occasionally so that it cooks evenly.
3. I cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside, and I’ll have browned butter. Some of the brown bits may separate, but that’s okay.
4. Once the butter has browned, I pour it into a heat-proof bowl and set it aside to cool.

Make the Crust

1. I preheat the oven to 325°F (163°C).
2. I line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
3. I combine the crust ingredients (graham cracker crumbs, melted butter, sugar, and cinnamon) in a small bowl.
4. I press the mixture into the bottom and up the sides of the springform pan.
5. I bake the crust for 10 minutes, then set it aside to cool.
6. I cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in.

Make the Cheesecake Filling

1. I reduce the oven temperature to 300°F (148°C).
2. In a large bowl, I beat the cream cheese, sugars, and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. I scrape down the sides of the bowl.
3. I add the sour cream, vanilla extract, and browned butter and mix on low speed until well combined.
4. I add the eggs one at a time, mixing slowly to combine after each addition. I scrape down the sides of the bowl as needed to make sure everything is well combined.
5. I stir in 1 cup of the toasted pecans.
6. I pour the cheesecake batter evenly into the crust.

Bake in a Water Bath

1. I place the springform pan inside another larger pan.
2. I fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
3. I bake for 1 hour and 5 minutes. The center should be set but still jiggly.

Cool Slowly

1. I turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook but slowly begin to cool as well.
2. I crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
3. I remove the cheesecake from the oven and water bath wrapping and refrigerate it until firm, 5-6 hours or overnight.

Make the Cinnamon Whipped Cream

1. To finish off the cheesecake, I make the whipped cream. I add the heavy whipping cream, powdered sugar, vanilla extract, and cinnamon to a large mixer bowl.
2. I whip on high speed until stiff peaks form.

Decorate and Serve

1. Decorate and serve

Tips and Tricks for the BEST Cheesecake

Here are my secrets for making this cheesecake truly exceptional:

• Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature for the best results.
• Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, which can lead to cracks.
• Water Bath: Baking the cheesecake in a water bath helps to create a creamy, even texture and prevents cracking.
• Slow Cooling: Cooling the cheesecake slowly in the oven helps to prevent cracking.
• Toast the Pecans: Toasting the pecans enhances their flavor and adds a nice crunch.
• Brown the Butter: Browning the butter adds a deep, nutty flavor to the cheesecake filling.

How to Serve

This Browned Butter Pecan Cheesecake is perfect for:

• Special Occasions: A show-stopping dessert for birthdays, holidays, or any celebration.
• Dinner Parties: Impress your guests with this elegant and delicious cheesecake.
• Dessert: A decadent treat any time you’re craving something sweet and creamy.

Make Ahead and Storage

You can bake the cheesecake a day or two in advance and store it, covered, in the refrigerator. The whipped cream is best made just before serving. Leftover cheesecake can be stored in the refrigerator for up to 5 days.

FAQs about Browned Butter Pecan Cheesecake

• Can I make this without the water bath?
• The water bath is important for creating a creamy texture and preventing cracks.
• Can I use a different type of nut?
  • Yes, you can use walnuts, almonds, or a mix of nuts instead of pecans.
• Can I make this without the whipped cream?
  • Yes, you can.

Enjoy this incredibly delicious and decadent Browned Butter Pecan Cheesecake with Cinnamon Whipped Cream! It’s a show-stopping dessert that’s sure to impress.

Browned Butter Pecan Cheesecake

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12–14 1x
• Category: Dessert, Cheesecake
• Cuisine: American

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Description

This Browned Butter Pecan Cheesecake is a rich and decadent dessert with a nutty, caramelized flavor. A buttery graham cracker crust, a creamy cheesecake filling infused with browned butter and toasted pecans, and a cinnamon whipped cream topping make it an unforgettable treat.

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Ingredients

Scale 1x2x3x

For the Buttered Pecans:

• 1 1/2 cups (247g) finely chopped pecans, divided (1 cup for filling, 1/2 cup for topping)
• 2 tablespoons light brown sugar, loosely packed
• 2 tablespoons (28g) salted butter, melted

For the Crust:

• 2 1/4 cups (302g) graham cracker crumbs
• 1/2 cup (112g) salted butter, melted
• 3 tablespoons (39g) granulated sugar
• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 6 tablespoons (84g) salted butter (to be browned)
• 24 ounces (678g) cream cheese, room temperature
• 1/2 cup (104g) granulated sugar
• 3/4 cup (108g) light brown sugar, loosely packed
• 3 tablespoons (24g) all-purpose flour
• 3/4 cup (173g) sour cream, room temperature
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature

For the Cinnamon Whipped Cream:

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Caramel Sauce

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Instructions

• Toast Pecans:

  • Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, combine the melted butter (2 tbsp), 1 1/2 cups chopped pecans, and 2 tablespoons of brown sugar. Toss until the pecans are evenly coated.
  • Spread the pecans in a single layer on the prepared baking sheet.
  • Bake for 5-7 minutes, or until toasted and fragrant. Watch carefully to prevent burning.
  • Remove from oven and let cool completely. Set aside 1 cup of the toasted pecans for the filling and reserve the remaining 1/2 cup for topping.

• Brown the Butter:

  • In a small, light-colored saucepan, melt the 6 tablespoons of butter over medium heat. (A light-colored pan helps you monitor the browning process.)
  • Continue to cook, whisking occasionally, until the butter turns a toasty brown color and has a nutty aroma. It will foam up initially, then subside. Watch carefully, as butter can burn quickly.
  • Once browned, pour the butter (including any browned bits) into a heatproof bowl and set aside to cool slightly.

• Prepare Crust:

  • Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Grease the sides of the pan.
  • In a small bowl, combine the graham cracker crumbs, melted butter (1/2 cup), sugar, and cinnamon. Mix well until the crumbs are evenly moistened.
  • Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan.
  • Bake the crust for 10 minutes. Remove from oven and let cool while you prepare the filling.

• Wrap Springform Pan: Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil. This will prevent water from seeping in during the water bath baking.

• Make Cheesecake Filling:

  • Reduce oven temperature to 300°F (148°C).
  • In a large bowl, using an electric mixer on low speed, beat the softened cream cheese, granulated sugar, brown sugar, and flour until completely smooth and well combined. Scrape down the sides of the bowl as needed. Use low speed to minimize incorporating air into the batter, which can cause cracks.
  • Add the sour cream, vanilla extract, and cooled browned butter. Beat on low speed until just combined.
  • Add the eggs one at a time, beating on low speed until just combined after each addition. Scrape down the sides of the bowl as needed. Do not overmix.
  • Stir in 1 cup of the toasted pecans by hand.

• Assemble and Bake:

  • Pour the cheesecake batter evenly over the cooled crust in the prepared springform pan.
  • Place the wrapped springform pan inside a larger roasting pan. Carefully pour enough warm water into the roasting pan to come about halfway up the sides of the springform pan. Make sure the water does not go above the top edge of the aluminum foil. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking.
  • Bake for 1 hour and 5 minutes. The center of the cheesecake should be set but still have a slight jiggle.

• Cool Cheesecake (in Oven):

  • Turn off the oven, but leave the cheesecake inside with the oven door closed for 30 minutes.
  • After 30 minutes, crack open the oven door (leave it slightly ajar) and let the cheesecake continue to cool slowly for another 30 minutes. This gradual cooling process helps prevent cracking.

• Cool and Refrigerate: Remove the cheesecake from the oven and the water bath. Carefully remove the aluminum foil. Let the cheesecake cool completely to room temperature on a wire rack. Then, cover it tightly with plastic wrap and refrigerate for at least 5-6 hours, or preferably overnight, to allow it to firm up completely.

• Make Cinnamon Whipped Cream:

  • In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and cinnamon.
  • Using an electric mixer, whip on high speed until stiff peaks form.

 

• Garnish and Serve:

  • Once the cheesecake is completely chilled, carefully remove the sides of the springform pan.
  • Pipe or spread swirls of the cinnamon whipped cream on top of the cheesecake.
  • Sprinkle the remaining 1/2 cup of toasted pecans over the whipped cream.
  • Drizzle with caramel sauce, if desired.
  • Slice and serve.

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Notes

• Room Temperature Ingredients: Using room-temperature cream cheese, sour cream, and eggs ensures that the ingredients combine smoothly and evenly, resulting in a creamy cheesecake filling.
• Water Bath: The water bath is essential for baking a cheesecake without cracks. It creates a humid environment that helps the cheesecake cook gently and evenly.
• Cooling Slowly: Cooling the cheesecake slowly in the oven, as described in the instructions, also helps prevent cracking.
• Toasted Pecans: Toasting the pecans enhances their flavor and adds a nice crunch to the cheesecake.
• Make-Ahead: This cheesecake is best made a day ahead of time to allow it to chill completely and for the flavors to develop.
• Storage: Store leftover cheesecake, covered, in the refrigerator for up to 5 days.
• Serving Suggestions: Serve