This post may contain affiliate sales links. Please read my disclosure policy.
This Browned Butter Pecan Cheesecake recipe is made with toasted buttered pecans and browned butter for a homemade cheesecake that’s full of flavor and perfect for fall! I’m totally in love!
There’s nothing better than homemade cheesecake with pecans. If you’re loving this fall combo, you’ll definitely want to make a Turtle Cheesecake and this yummy Pecan Streusel Pumpkin Cheesecake too!
An Easy Butter Pecan Cheesecake Recipe
This post is sponsored by Challenge Dairy, but all opinions are my own.
Are you ready for fall? I know I am. We had a good taste of some fall weather this weekend and I was loving it. Cool evenings and mornings and warmer days, but not too hot – it was beautiful! I hope it sticks around because I’m ready to stick with jeans instead of shorts.
Speaking of jeans and shorts, they are more difficult to find in maternity wear than I would’ve thought. There’s not much in stores so it’s like you have to buy things online and while that’s fine, pants and shorts are kind of tough when you can’t try them on first. I bought one pair of maternity shorts and just don’t love them. Since colder weather should be coming and I’ll spend most of my pregnancy in warmer clothing, I’d rather just get some longer pants and stick with it. So I’m all for the cooler weather sticking around. 🙂 Twin bellies grow quickly and basically nothing fits at this point.
The other thing about fall is the flavors. I’m officially ready! I feel like today’s cheesecake is a great way to break into fall. Between the toasted pecans and browned butter, it just feels like the kind of dessert I can’t wait to cuddle up with in this cooler weather. And you guys, it’s SO good!
How To Toast Pecans
First, there’s the pecans. They are tossed with some butter and brown sugar and toasted. Of course I use Challenge Butter, which I highly recommend. It’s a great, high quality butter that’s 100% real cream and farm to fridge in two days, so you know it’s fresh. Definitely be sure to toast the pecans, because they are SO much better that way. It improves their texture and brings out their flavor. Without toasting them, the flavor is just…off.
And then there’s the crust. It’s your typical graham cracker crust – with one exception. I included a bit of cinnamon. While I could’ve added cinnamon to the filling, I didn’t want it to overpower the browned butter and pecans. So instead, it’s in the crust and it’s perfect! You definitely get that hint of cinnamon (that I obsess over every fall), but it doesn’t take away from everything else. Love it!
How To Make Browned Butter
And who could forget that lovely cheesecake filling? Yet again, I’m using Challenge Cream Cheese, as close to homemade as it gets with nothing artificial and no added hormones, which I love! And there’s the browned butter. If you’ve never made it before, don’t be intimidated. It really is easy. You literally melt butter and wait for it to brown. You just need a little patience. There’s also the brown sugar to enhance the flavor of the pecans and browned butter. All in all – the filling is pure heaven. Full of flavor, smooth, creamy (with the crunch of pecans) and so darn tasty!
The final cheesecake is one you’ll definitely want to make over and over this fall. I drizzled mine with some caramel sauce, which I think is totally awesome, but feel free to go without too. I actually added a little browned butter to my homemade caramel sauce too, which was a fun touch. 🙂 Either way, you are sure to love it! You just might not want to share.
Watch How To Make It
Print
Browned Butter Pecan Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Browned Butter Pecan Cheesecake recipe is made with toasted buttered pecans and browned butter for a homemade cheesecake that’s full of flavor and perfect for fall! I’m totally in love!
Ingredients
BUTTER PECANS
- 1 1/2 cups (247g) finely chopped pecans
- 2 tbsp light brown sugar, loosely packed
- 2 tbsp (28g) Challenge salted butter, melted
CHEESECAKE FILLING
- 6 tbsp (84g) Challenge salted butter
- 24 ounces (678g) Challenge cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3/4 cup (108g) light brown sugar. loosely packed
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup toasted pecans (above)
CRUST
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) Challenge salted butter, melted
- 3 tbsp (39g) sugar
- 1 tsp ground cinnamon
CINNAMON WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
1. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
2. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
3. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
4. Set pecans aside to cool.
BROWN THE BUTTER
5. To make the browned butter for the cheesecake filling, melt the butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.
6. Cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it aside to cool.
CRUST
7. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE FILLING
11. Reduce oven temperature to 300°F (148°C).
12. In a large bowl, beat the cream cheese, sugars and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
13. Add the sour cream, vanilla extract and browned butter and mix on low speed until well combined.
14. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15. Stir in 1 cup of the toasted pecans.
16. Pour the cheesecake batter evenly into the crust.
17. Place the springform pan inside another larger pan. 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.
18. Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
19. 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.
20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
22. To finish off the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe swirls of whipped cream onto the cheesecake and finish off with the remaining toasted pecans. Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 576
- Sugar: 31.1 g
- Sodium: 450.9 mg
- Fat: 39.5 g
- Carbohydrates: 47.9 g
- Protein: 9.6 g
- Cholesterol: 137.8 mg
Enjoy!
This cheesecake is absolutely perfect. It has become the base to all of my cheesecakes. It makes a perfect plain cheesecake if you remove the pecans. It’s perfect.
How much gluten free flour would you recommend to make this recipe gluten free?
I don’t bake gluten free but I’d guess the same amount.
Lindsay girl let me tell you about the blooper I made, and my advice to not start baking late at night when you’re tired. lol Well I made everything according to directions and put it in the oven for the specified time. The first 30 min were supposed to be with the oven off . I turned the oven off, and was going to take a quick shower while it was cooling. I set the microwave timer & also set the oven timer—which is where the problem occured. My oven has a Timer set & also a cook time. So when I came out of the bathroom I was suprised as heck to smell the aroma all over the house…I ran to the oven & alas, it was on because I’d set the cook time (sad emoji face) The top was brown & the middle was like a done cake! I was so mad at myself, IWent to bed at almost 5am, woke up 4 hrs later to put in fridge. Figured I’d have to give it away to the homeless so I started slicing it up, & after getting my Unc & 2 neighbors to be the guinea pigs, I tried it. You know what?… it wasn’t bad at all….maybe even a lil tasty, they all liked it. On a scale of 1-10 I’d giv it about a 7.5, so with that cheesecake nightmare coming to an end, the recipe was FABULOUS even though I failed it’s execution. Sorry to say the homeless won’t be getting any cheesecake, but perhaps I can make them cookies instead! Lol Thanks for the great recipe…browned butter was a new one for me and I plan a “do-over”. Merry Christmas & A Better New Year for us all!
Oh no! Glad it still worked out! I find cheesecake to be pretty forgiving.
Tried this recipe this weekend. After reading the reviews, I let it cook an additional 10 minutes, left in the oven with the door shut for the first 30 minutes and then opened the door wide for the last 30 minutes. it came out perfect. The taste and texture was perfect. Thanks for sharing this recipe. It’s a keeper!
So glad you enjoyed it!
I’ve made this twice so far and it is AMAZING!! Everyone is in love with it. Right in time for fall. I did cook it a little because the first was a little runny but still AMAZING!
So glad you’ve enjoyed it!
I’m making this tonight for my boyfriend’s birthday. (He’s a huge fan of butter pecan and also cheesecake, so why wouldn’t I make him this?!?!) Going to make the whole thing this time, but if I wanted to make this again but on a smaller scale, say 2 4.5 inch spring form pans, do you think it would work if I cut this recipe in half? And I’m not sure how to adjust that cooking time. I love to bake, and fairly good at following recipes, just thought I would ask in case your brain just knows the answer! Will let you know how this first one goes!
Hello. I followed this recipe to a tee, but the filling did NOT top off my 9″ springform pan. What do you suspect I did wrong? BTW, the flavors that I taste-tested before adding the egg were subperb!!!! (Hence 5 stars)
I’m not sure what you mean. “Did not top off my pan” – what does that mean? Did you not have enough filling?
What is the caramel like sauce over the top? Is it a homemade caramel? Or something else?
It is a homemade caramel sauce. It is listed in the ingredients of the recipe and linked to. But I also have a new caramel sauce, if you’d like to try that one. Both would be great. https://www.lifeloveandsugar.com/easy-salted-caramel-sauce/
I made this yesterday. I followed the recipe except I didn’t add any cinnamon (found in the middle of making it that I didn’t have any) and I didn’t make the whipped cream (had to transport it in slices; will make the whipped cream next time). It is EXCELLENT! No cracks; PERFECT taste! Will definitely make again!
I’m so glad you enjoyed it!
I was just wondering about the browned butter. How much butter do I use? I have looked and looked and cannot find out where the amount is. Ths looks amazing and cannot wait to try it.
Its listed under the cheesecake filling ingredients 6tbls
Hello Lindsay, I have another question “Place the springform pan inside another larger pan. 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.
I have to bake my cheescake in a waterbath for 1 hour in the oven?
Correct, the cheesecake will bake in the water bath for 1 hour 5 mins. I have details on how to prevent your cheesecake water bath from leaking here. I hope that is helpful!
Hello Lindsay, I love your recipes thank you very much! I would like to try the Browned Butter Pecan Cheesecake, but in Belgium there is no graham cracker crumbs. By what could I replace it? Thank you for your answer.
You could replace it with vanilla wafers like I did in my Bananas Fosters Cheesecake, or with butter sugar and honey like the crust in my Raspberry Goat Cheese Cheesecake, or if you wanted to try a chocolate crust you could use Oreos like in my Easy No Bake Chocolate Cheesecake. I hope that is helpful!
I made this cheesecake (Browned Butter Pecan) for Christmas. Not knowing my guests were not big fans of cheesecake, they were polite enough to try it. It was so good they went back for seconds and took some home! Only baking cheesecake one other time (Snickers Cheesecake), Lindsay provides excellent instructions, I followed them to a T and both times my cheesecakes came out beautiful. Thank you Lindsay for your time it takes to post these as well as your recipes. I found a new hobby and will be trying more of your recipes!
That’s quite a compliment! I’m so glad everyone enjoyed it!
Hi Lindsay
Can I 1/2 the recipe for one batch (12-15) minis?
Yes, that’ll work fine.
I made this recipe for Thanksgiving and it was a grand slam! I followed the recipe to the letter and couldn’t have more pleased! Thank you Lindsay for making me a cheesecake rockstar!
Laureen
That’s awesome! I’m so glad you enjoyed the cheesecake!
Can I make this a day ahead and it still be just as good?
Definitely! I always make my cheesecakes a day ahead. 🙂