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Browned Butter Pecan Cheesecake

Indulge in Browned Butter Pecan Cheesecake Bliss

Experience the rich flavors of Browned Butter Pecan Cheesecake, a creamy and nutty dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 hours
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Consider substituting with Oreo crumbs for a chocolatey twist.
  • 1/2 cup Browned Butter Infuses a nutty depth.
For the Filling
  • 16 oz Cream Cheese Opt for full-fat for best results.
  • 1 cup Sugar Brown sugar can amplify caramel notes.
  • 3 large Eggs Beat until pale.
  • 1 tsp Vanilla Extract Almond extract can also be used.
For the Topping
  • 1 cup Pecans Can substitute with walnuts or almonds.
  • 1/2 cup Caramel Sauce Homemade or quality store-bought.

Equipment

  • springform pan
  • medium bowl
  • large mixing bowl
  • spatula
  • Mixer

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, mix the graham cracker crumbs with the browned butter until thoroughly combined. Press into the bottom of a springform pan. Preheat oven to 350°F and bake crust for 10 minutes.
  2. In a large mixing bowl, beat cream cheese and sugar until smooth, about 2-3 minutes. Gradually add eggs one at a time, blending on low speed. Pour in vanilla extract and remaining browned butter, mixing gently.
  3. Gently fold in the chopped pecans into the cream cheese mixture. Ensure not to overmix to maintain some texture.
  4. Pour the filling over the cooled crust and smooth the top. Bake at 325°F for about 70 minutes until the center jiggles slightly.
  5. Turn off the oven and let the cheesecake cool inside for about one hour. Then transfer to the refrigerator to chill for at least 4 hours or overnight.

Nutrition

Serving: 1slicesCalories: 450kcalCarbohydrates: 35gProtein: 7gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature. Cool the cheesecake gradually to prevent cracks. Test for doneness by checking for a slight jiggle in the center.

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