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Browned Butter Pecan Cheesecake

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A creamy cheesecake with the flavors of browned butter and crunchy pecans, drizzled with caramel.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup chopped pecans
  • 4 tablespoons unsalted butter
  • 1/2 cup caramel sauce

Instructions

  1. Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes until slightly golden.
  2. Beat the softened cream cheese, 1 cup sugar, and vanilla extract in a large bowl until smooth. Add the eggs one at a time, beating well after each addition.
  3. Pour the creamy cheese mixture over the pre-baked crust and smooth the top with a spatula.
  4. Brown the 4 tablespoons of unsalted butter in a saucepan over medium heat until it turns golden brown. Remove from heat and mix in the chopped pecans.
  5. Pour the pecan mixture over the cheesecake batter, spreading evenly.
  6. Bake for 50-60 minutes, or until the center is set with a slight jiggle. Allow to cool completely, then refrigerate for at least 4 hours.
  7. Drizzle caramel sauce over the chilled cheesecake before serving. Slice and enjoy!

Notes

For a thicker crust, increase the graham cracker crumbs to 2 ½ cups and adjust butter accordingly. Let the cheesecake sit at room temperature for about 20 minutes before serving for optimal flavor.

Nutrition

Find it online: https://tashirecipez.com/browned-butter-pecan-cheesecake-2/

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