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A rich and creamy cheesecake featuring nutty browned butter, toasted buttered pecans, and a cinnamon-kissed graham cracker crust. Topped with cinnamon whipped cream, extra toasted pecans, and an optional caramel drizzle, perfect for cozy fall and holiday occasions.

Ingredients

Scale
  • 1 1/2 cups finely chopped pecans
  • 2 tbsp light brown sugar (loosely packed)
  • 2 tbsp salted butter (melted)
  • 6 tbsp salted butter
  • 24 ounces cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar (loosely packed)
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream (room temperature)
  • 1 tbsp vanilla extract
  • 4 large eggs (room temperature)
  • 1 cup toasted pecans
  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup salted butter (melted)
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup heavy whipping cream (cold)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Caramel sauce (optional)

Instructions

  1. Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper or silicone mat.
  2. Toss chopped pecans with melted butter and light brown sugar until well coated.
  3. Spread pecans in a single layer on the baking sheet and bake 5-7 minutes until toasty and fragrant.
  4. Set toasted pecans aside to cool completely.
  5. Melt 6 tbsp butter in a light-colored saucepan over medium heat, whisking occasionally until butter foams and turns golden brown with nutty aroma; remove from heat and cool in a heatproof bowl.
  6. Reduce oven temperature to 325°F (163°C).
  7. Line the bottom of a 9-inch (23 cm) springform pan with parchment and grease the sides.
  8. Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon until moist; press firmly into the bottom and slightly up the sides of the pan.
  9. Bake crust for 10 minutes, then let cool on the counter.
  10. Wrap outside of springform pan tightly with aluminum foil to waterproof for the water bath.
  11. Reduce oven temperature to 300°F (148°C).
  12. In a large bowl, beat cream cheese with granulated sugar, light brown sugar, and flour on low speed until smooth, scraping sides as needed.
  13. Add sour cream, vanilla extract, and cooled browned butter; mix gently until combined.
  14. Add eggs one at a time, mixing slowly and scraping sides after each addition.
  15. Fold in 1 cup toasted pecans.
  16. Pour cheesecake batter evenly into cooled crust.
  17. Place wrapped springform pan inside larger baking pan and pour warm water until halfway up the side of the springform pan.
  18. Bake cheesecake for 1 hour and 5 minutes until center is set but still slightly jiggly.
  19. Turn off oven and leave door closed for 30 minutes.
  20. Open oven door slightly and let cheesecake cool an additional 30 minutes.
  21. Remove cheesecake from oven and water bath; wrap and refrigerate at least 5-6 hours or overnight.
  22. Beat cold heavy whipping cream with powdered sugar, vanilla, and cinnamon on high speed until stiff peaks form.
  23. Pipe or spoon whipped cream swirls onto chilled cheesecake, sprinkle with remaining toasted pecans, and optionally drizzle with caramel.
  24. Keep chilled until serving.

Notes

Bring dairy and eggs to room temperature before mixing for a smooth filling., Mix cream cheese, sugars, and eggs on low speed to minimize air and prevent cracking., Use a light-colored pan to brown butter for better color control and avoid burning., Tightly wrap springform pan to prevent water bath leaks., Fill water bath only halfway up and ensure water is warm, not boiling., Bake until center is just set but still jiggly for best texture., Cool gradually in oven to prevent cracks., Chill cheesecake at least 5-6 hours or overnight for best texture and easier slicing., Dip knife in hot water and wipe between slices for clean cuts., Substitute nuts like walnuts or almonds, or use different crust crackers for variations., Add bourbon or maple syrup to pecans for extra flavor., Cheesecake can be made into individual minis using a muffin tin, adjusting baking time., Store cheesecake covered in fridge up to 3-4 days; add whipped cream and pecans just before serving., Freeze cheesecake up to 2 months; thaw overnight in fridge., Caramel sauce keeps sealed up to 2 weeks; whipped cream best fresh but can hold 24 hours in fridge., Serve cheesecake softened by removing from fridge 30-60 minutes before serving.

Nutrition

Find it online: https://gingerbaking.com/browned-butter-pecan-cheesecake-recipe-easy-fall-dessert-recipe/