Butter Pecan Crust
- 1 package Butter Pecan Cookies
- 4 tablespoons Browned ButterMelted
- 1/4 cup Sugar
Cream Cheese Filling
- 24 ounces Cream CheeseRoom Temp
- 1 1/2 cup Sugar
- 1 3/4 cup Sour Cream
- 3 Large eggsRoom Temp
- 2 tablespoons Browned Butter
- 1 teaspoon Vanilla extract
- 1 cup Pecans
- 1/3 cup Milk Based Caramel SauceDulce de Leche La Lachera
- 1/4 cup PecansChopped
I want to introduce you to my new favorite dessert. I call it heaven, but for the sake of this blog we’ll call it Browned Butter Pecan Cheesecake.
A few weeks ago while I was at the grocery I passed a display of Pecan Sandies cookies. Inspiration struck; Wouldn’t a Butter Pecan Cheesecake be awesome? A package of cookies came home with me and got eaten before any cheesecake action took place.
People will tell you that I have more than enough knowledge under my cap (and around my belly) about cheesecake (both eating and cooking) to be dangerous. I took that knowledge, entered the kitchen and never looked back.
Browned Butter Pecan Cheesecake is rich and tangy. The pecans bring in another layer of goodness that will leave you wanting more. They give texture without taking over the creamy richness of the pastry. The crust is made out of Pecan Sandy cookies. Browned butter puts it over the top and definitely contributes to making you want more.
As for level of difficulty; all you need to do is trust yourself, the recipe and a springform pan. Here are a few tips to help you get through;
- Make sure your cream cheese is room temperature. This will make it easier to cream in the blender. If it’s cold you will cream it, but it will be an extra chucks cheesecake.
- Put the bottom of the springform in ‘upside down’. By doing this you can easily move the cake off the aluminum bottom and put it on a nice cake plate for presentation
- Do not try to open the springform until that cake has sat in a chilly refrigerator for at least 3 hours. It needs to be chilled all the way through.
- When you are ready to un-pop the springform hinge, set the cake on the top of a can. Unhinge it and let the round rim fall to the counter. Do not try to lift it over the top of the cake (just trust me)
Preheat oven to 325F
Put your 9 inch springform pan together. If you’re planning to serve this cheesecake to guests and would like to put it on a nice platter, without the tin try placing the bottom of the springform in upside down. This way there is no ‘lip’ that you’re going to have to get your spatula down into to lift the cake out of it. It’s literally just an easy slide.
Use a non-stick baking spray all over the pan.
Find a pan that is large enough to set this springform pan into with space to add about an inch or two of water. I use an old aluminum turkey pan (the same type my great grandma used back in the 20’s and 30’s).
Boil about 5 cups of water.
Pour the cookie crumble into your prepared pan. Use your fingers or the bottom of a cup to spread the cookies evenly across the bottom of the pan. Then push the cookies up the side about an inch. Make sure everything is firmly pushed in.
Put the spring form pan into the pre-headed oven for 8-10 minutes.
When finished take the spring form pan out and set aside to cool.
Cream Cheese Filling
While stirring the cream cheese filling add the chopped pecans. Stir for an additional 20 seconds.
Pour the cream cheese filing into the springform pan. Pat the pan on the counter a few times to knock out any air bubbles. Place the springform pan with the cheesecake batter into the larger pan and add the hot water. Place everything into the pre-heated oven. Close it and set your timer for 50 minutes.
** Note: make sure the oven rack you’re using is in the middle of the oven. If it is too close to the top of the oven the top will brown and crack.
Close the oven and set your timer for 60 minutes
Start checking the cheesecake after it’s been in the oven for approximately 50 minutes. If the cake is slightly jiggly in the center it’s done. Take it out of the oven, or just turn the oven off, crack it a bit and leave everything alone for an hour. Then, take the pan with the water/cheesecake out of the oven and remove the cheesecake. Set it on the counter for 20-30 minutes then put in the fridge for 3 or more hours until it is completely cool/cold.
Now you can take it out of the fridge and pop open the springform. You should have a perfectly cooked cheesecake that hold it’s shape. Put it back in the refrigerator until just before you’re ready to serve it.
When you’re getting ready to serve the cake take it out of the fridge. Open the an of milk based caramel and put about 1/3 of a cup into a microwave safe measuring cup. Put in the microwave, set at high, for 35-45 seconds and then drizzle (or pour) the hot caramel over the cake. Sprinkle with chopped pecans, then cut, serve and enjoy.