Delve into the opulence of our Decadent Browned Butter Pecan Cheesecake, where the classic, creamy cheesecake meets the seductive richness of browned butter and the textural contrast of crunchy pecans. This dessert not only promises a feast for the taste buds but also stands as a testament to the timeless appeal of well-crafted flavors.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Browned Butter Pecan Topping:
- 1/2 cup unsalted butter
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- Pinch of salt
Instructions:
- Crust Preparation:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and butter; press into the pan. Bake for 10 minutes, then cool.
- Cheesecake Filling:
- Beat cream cheese until smooth. Gradually add sugar, then eggs, vanilla, sour cream, and heavy cream.
- Pour over crust. Bake for 50-60 minutes until set but jiggly. Cool in oven, then refrigerate.
- Browned Butter Pecan Topping:
- Brown the butter, add pecans, sugar, cream, and salt. Cook until sugar dissolves. Cool and spread over cheesecake.
- Final Chill and Serve:
- Chill the cheesecake until the topping sets before serving.
Preparation Tip: Carefully monitor the butter as it browns to avoid burning. The nutty aroma and golden color are indicators of perfect browned butter.
Serving Suggestion: Garnish this sublime cheesecake with additional whipped cream, a drizzle of caramel sauce, or more toasted pecans for an extra indulgent touch.
