BROWNED BUTTER PECAN CHEESECAKE

This Browned Butter Pecan Cheesecake is made with toasted buttered pecans and browned butter for a cheesecake that is full of flavor and perfect for fall! I’m totally in love!
BROWNED BUTTER PECAN CHEESECAKE

INGREDIENTS
BUTTER PECANS

  1. 1 1/2 cups (247g) finely chopped pecans
  2. 2 tbsp light brown sugar, loosely packed
  3. 2 tbsp (28g) Challenge salted butter, melted

CHEESECAKE FILLING

  1. 6 tbsp (84g) Challenge salted butter
  2. 24 ounces (678g) Challenge cream cheese, room temperature
  3. 1/2 cup (104g) sugar
  4. 3/4 cup (108g) light brown sugar. loosely packed
  5. 3 tbsp (24g) all purpose flour
  6. 3/4 cup (173g) sour cream, room temperature
  7. 1 tbsp vanilla extract
  8. 4 large eggs, room temperature
  9. 1 cup toasted pecans (above)

CRUST

  1. 2 ¼ cups (302g) graham cracker crumbs
  2. ½ cup (112g) Challenge salted butter, melted
  3. 3 tbsp (39g) sugar
  4. 1 tsp ground cinnamon

CINNAMON WHIPPED CREAM

  1. 1 cup (240ml) heavy whipping cream, cold
  2. 1/2 cup (58g) powdered sugar
  3. 1 tsp vanilla extract
  4. 1/2 tsp ground cinnamon
  5. Caramel sauce

INSTRUCTIONS
TOAST THE PECANS:

  • Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
  • Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
  • Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
  • Set pecans aside to cool.