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.

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