Browned Butter Pecan Cheesecake

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!

There’s nothing better than homemade cheesecake with pecans. If you’re loving this fall combo, you’ll definitely want to make a Turtle Cheesecake and this yummy Pecan Streusel Pumpkin Cheesecake too!

Browned Butter Pecan Cheesecake

Browned Butter Pecan Cheesecake Recipe

An Easy Butter Pecan Cheesecake Recipe

This post is sponsored by Challenge Dairy, but all opinions are my own.

Are you ready for fall? I know I am. We had a good taste of some fall weather this weekend and I was loving it. Cool evenings and mornings and warmer days, but not too hot – it was beautiful! I hope it sticks around because I’m ready to stick with jeans instead of shorts.

Speaking of jeans and shorts, they are more difficult to find in maternity wear than I would’ve thought. There’s not much in stores so it’s like you have to buy things online and while that’s fine, pants and shorts are kind of tough when you can’t try them on first. I bought one pair of maternity shorts and just don’t love them. Since colder weather should be coming and I’ll spend most of my pregnancy in warmer clothing, I’d rather just get some longer pants and stick with it. So I’m all for the cooler weather sticking around. 🙂 Twin bellies grow quickly and basically nothing fits at this point.

The other thing about fall is the flavors. I’m officially ready! I feel like today’s cheesecake is a great way to break into fall. Between the toasted pecans and browned butter, it just feels like the kind of dessert I can’t wait to cuddle up with in this cooler weather. And you guys, it’s SO good!

Easy Browned Butter Pecan Cheesecake Recipe Best Butter Pecan Cheesecake Recipe

How To Toast Pecans

First, there’s the pecans. They are tossed with some butter and brown sugar and toasted. Of course I use Challenge Butter, which I highly recommend. It’s a great, high quality butter that’s 100% real cream and farm to fridge in two days, so you know it’s fresh. Definitely be sure to toast the pecans, because they are SO much better that way. It improves their texture and brings out their flavor. Without toasting them, the flavor is just…off.

And then there’s the crust. It’s your typical graham cracker crust – with one exception. I included a bit of cinnamon. While I could’ve added cinnamon to the filling, I didn’t want it to overpower the browned butter and pecans. So instead, it’s in the crust and it’s perfect! You definitely get that hint of cinnamon (that I obsess over every fall), but it doesn’t take away from everything else. Love it!

How To Make Browned Butter

And who could forget that lovely cheesecake filling? Yet again, I’m using Challenge Cream Cheese, as close to homemade as it gets with nothing artificial and no added hormones, which I love! And there’s the browned butter. If you’ve never made it before, don’t be intimidated. It really is easy. You literally melt butter and wait for it to brown. You just need a little patience. There’s also the brown sugar to enhance the flavor of the pecans and browned butter. All in all – the filling is pure heaven. Full of flavor, smooth, creamy (with the crunch of pecans) and so darn tasty!

The final cheesecake is one you’ll definitely want to make over and over this fall. I drizzled mine with some caramel sauce, which I think is totally awesome, but feel free to go without too. I actually added a little browned butter to my homemade caramel sauce too, which was a fun touch. 🙂 Either way, you are sure to love it! You just might not want to share.

Homemade Butter Pecan Cheesecake Recipe Easy Butter Pecan Cheesecake Recipe

Read transcript

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Browned Butter Pecan Cheesecake image

Browned Butter Pecan Cheesecake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!



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


  • 6 tbsp (84g) Challenge salted butter
  • 24 ounces (678gChallenge 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)


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


  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Caramel sauce



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


5. To make the browned butter for the cheesecake filling, melt the butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.
6. Cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it aside to cool.


7. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.


11. Reduce oven temperature to 300°F (148°C).
12. In a large bowl, beat the cream cheese, sugars and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
13. Add the sour cream, vanilla extract and browned butter and mix on low speed until well combined.
14. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15. Stir in 1 cup of the toasted pecans.
16. Pour the cheesecake batter evenly into the crust.
17. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
22. To finish off the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe swirls of whipped cream onto the cheesecake and finish off with the remaining toasted pecans. Refrigerate until ready to serve.


  • Serving Size: 1 Slice
  • Calories: 576
  • Sugar: 31.1 g
  • Sodium: 450.9 mg
  • Fat: 39.5 g
  • Carbohydrates: 47.9 g
  • Protein: 9.6 g
  • Cholesterol: 137.8 mg

Keywords: easy cheesecake, pecan dessert, homemade cheesecake, how to make cheesecake, best cheesecake recipe, homemade whipped cream recipe, butter pecan cheesecake



Butter Pecan Cheesecake Recipe

Browned Butter Pecan Cheesecake - full of flavor for fall and the holidays!

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Recipe rating

  1. JW

    I entered a contest that required a dessert. I used this recipe and it turned out great. I had to make it on my smoker and used a silicone mold to get the size I needed. Had to make a few adjustments for time. Many compliments from all that tried it before the competition. Great recipe. Thank You

  2. Jocelyn

    This cheesecake is absolutely perfect. It has become the base to all of my cheesecakes. It makes a perfect plain cheesecake if you remove the pecans. It’s perfect.

  3. Ms. MyMy

    Lindsay girl let me tell you about the blooper I made, and my advice to not start baking late at night when you’re tired. lol Well I made everything according to directions and put it in the oven for the specified time. The first 30 min were supposed to be with the oven off . I turned the oven off, and was going to take a quick shower while it was cooling. I set the microwave timer & also set the oven timer—which is where the problem occured. My oven has a Timer set & also a cook time. So when I came out of the bathroom I was suprised as heck to smell the aroma all over the house…I ran to the oven & alas, it was on because I’d set the cook time (sad emoji face) The top was brown & the middle was like a done cake! I was so mad at myself, IWent to bed at almost 5am, woke up 4 hrs later to put in fridge. Figured I’d have to give it away to the homeless so I started slicing it up, & after getting my Unc & 2 neighbors to be the guinea pigs, I tried it. You know what?… it wasn’t bad at all….maybe even a lil tasty, they all liked it. On a scale of 1-10 I’d giv it about a 7.5, so with that cheesecake nightmare coming to an end, the recipe was FABULOUS even though I failed it’s execution. Sorry to say the homeless won’t be getting any cheesecake, but perhaps I can make them cookies instead! Lol Thanks for the great recipe…browned butter was a new one for me and I plan a “do-over”. Merry Christmas & A Better New Year for us all!

  4. Joan

    Tried this recipe this weekend. After reading the reviews, I let it cook an additional 10 minutes, left in the oven with the door shut for the first 30 minutes and then opened the door wide for the last 30 minutes. it came out perfect. The taste and texture was perfect. Thanks for sharing this recipe. It’s a keeper!

  5. Shayla

    I’ve made this twice so far and it is AMAZING!! Everyone is in love with it. Right in time for fall. I did cook it a little because the first was a little runny but still AMAZING!

  6. amanda

    I’m making this tonight for my boyfriend’s birthday. (He’s a huge fan of butter pecan and also cheesecake, so why wouldn’t I make him this?!?!) Going to make the whole thing this time, but if I wanted to make this again but on a smaller scale, say 2 4.5 inch spring form pans, do you think it would work if I cut this recipe in half? And I’m not sure how to adjust that cooking time. I love to bake, and fairly good at following recipes, just thought I would ask in case your brain just knows the answer! Will let you know how this first one goes!

  7. Tammy

    Hello. I followed this recipe to a tee, but the filling did NOT top off my 9″ springform pan. What do you suspect I did wrong? BTW, the flavors that I taste-tested before adding the egg were subperb!!!! (Hence 5 stars)

    1. Lindsay

      I’m not sure what you mean. “Did not top off my pan” – what does that mean? Did you not have enough filling?

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12