Brown Butter Pecan Cheesecake

If you love the taste of Butter Pecan Cake or Ice cream, you will absolutely love the creamy smooth flavor of a Brown Butter Cheesecake! This cheesecake is velvety smooth and melts in your mouth. It is all accented by the buttery crunch of toasted pecans and as a finishing touch topped with brown butter whipped cream.

Ingredients:
Toasted Butter Pecans:
o ¼ cup pecans
o 1 ½ tablespoon brown sugar
o 1 teaspoon honey
o 2 tablespoons unsalted butter
Graham Cracker -Pecan Crust
o 14 graham crackers
o ¾ cup pecans
o ¾ cup melted butter
o 1 tablespoon granulated sugar
Cheesecake Filling
o 32 oz cream cheese (at room temperature)
o 4 whole eggs
o ½ cup sour cream
o ¾ cups brown sugar
o ¼ cup granulated sugar
o 2 ½ tablespoon flour
o 1 tablespoon vanilla extract
o 4 tablespoons unsalted butter (for brown butter)


Instructions

1. Preheat oven to 350 degrees.
2. To roast pecans, combine pecans, melted butter, honey and brown sugar in a bowl. Add pecans and toss to completely coated. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. To make brown butter, place butter in a medium saucepan over medium heat. Stir as butter melts and cook until the butter becomes golden brown. Remove butter from heat and allow to cool to room temp.
4. For crust place graham crackers into a food processor, pulse until cookies form a loose crumb. Next add pecans and repeat. Pour in melted butter and pulse until it all comes together. Add mixture to a 9 inch springform pan lined with parchment paper. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes.
5. Lower oven to 300 degrees. In a large mixing bowl beat cream cheese, until smooth. Scrape down the sides of the bowl and add sour cream. Next add brown sugar, granulated sugar and flour, whip until smooth. add in eggs and beat until well combined. Finish with brown butter and vanilla extract the fold in toasted pecans.
6. Pour batter into your graham cracker-pecan crust. Lightly wiggle to allow batter to smooth out. Bake in a 350 degrees oven for 60-70 minutes. Bake until cake is firm to the touch and the middle no longer jiggles. When cake is done, allow to cool on a rack for 1 hour. After an hour remove otter pan rim, and place cake in the refrigerator for 12 hours or overnight. (Overnight is recommended)

Brown Butter Cream Cheese
1.Using a mixer whip cream cheese until smooth. Cream brown butter (refer to instructions #3) with whipped cream cheese until smooth. Pour in heavy cream and confectioners’ sugar and whip on high until it forms stiff peaks. Use brown butter whip cream to garnish cheesecake with remaining toasted pecans.