Pecan Pie Cheesecake

Silky smooth brown butter brown sugar cheesecake, over a brown butter graham cracker crust, topped with caramel pecan pie topping.

By @inbloombakery_

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 0.5 cup unsalted butter
• 2 cups graham cracker crumbs
• 0.25 cup brown sugar
• 24 oz cream cheese
• 1 cup brown sugar
• 3 large eggs
• 0.25 cup heavy cream
• 1 teaspoon vanilla extract
• 0.5 cup unsalted butter
• 1 cup brown sugar
• 0.25 cup heavy cream
• 0.5 teaspoon salt
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 325°F (163°C).
2. To make the brown butter graham cracker crust, melt 1/2 cup of unsalted butter in a saucepan over medium heat until it turns golden brown and smells nutty.
3. In a bowl, combine the browned butter with 2 cups of graham cracker crumbs and 1/4 cup of brown sugar. Mix until the crumbs are well coated.
4. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
5. For the cheesecake filling, beat 24 oz of cream cheese until smooth. Add 1 cup of brown sugar and mix until combined.
6. Add 3 large eggs, one at a time, mixing well after each addition. Then add 1/4 cup of heavy cream and 1 teaspoon of vanilla extract, mixing until smooth.
7. Pour the cheesecake filling over the cooled crust and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
8. To make the caramel pecan pie topping, in a saucepan over medium heat, combine 1/2 cup of unsalted butter, 1 cup of brown sugar, 1/4 cup of heavy cream, and 1/2 teaspoon of salt. Cook until the mixture is smooth and slightly thickened.
9. Stir in 1 cup of chopped pecans and cook for an additional 2 minutes.
10. Let the topping cool slightly, then pour over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.