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Browned Butter Pecan Cheesecake

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A rich and creamy cheesecake infused with the nutty flavor of browned butter and topped with crunchy pecans, all sitting on a sweet graham cracker crust.

Ingredients

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  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1/2 cup unsalted butter
  • 1 cup pecans, chopped
  • 16 oz cream cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form an even crust.
  3. In a skillet, brown the unsalted butter until it develops a nutty aroma. Remove from heat and add the chopped pecans, stirring to coat.
  4. In a large mixing bowl, beat the cream cheese until smooth. Gradually add brown sugar and granulated sugar, mixing until well combined.
  5. Add the eggs, one at a time, mixing well after each addition to ensure a creamy texture. Stir in the vanilla extract and salt.
  6. Gently fold the browned butter and pecans into the cream cheese mixture until well incorporated.
  7. Pour the cheesecake filling over the crust in the pie dish, spreading it evenly.
  8. Bake for 25-30 minutes or until set. The center might still have a slight jiggle; that’s perfect!
  9. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.

Notes

For easier slicing, run a knife under hot water and wipe it clean between cuts. You can use a store-bought graham cracker crust for convenience.

Nutrition

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

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