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