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Perfect Brown Butter Pumpkin Cheesecake with Easy Pecan Praline

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A creamy, crack-free pumpkin cheesecake with a nutty brown butter pecan crust and a crunchy pecan praline topping. No water bath needed, and the flavor is pure fall comfort.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ½ cup pecans, finely chopped
  • 6 tablespoons unsalted butter (browned and still warm)
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 24 ounces cream cheese (three 8-ounce blocks), softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves)
  • ¼ cup sour cream, room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup pecan halves
  • ½ cup packed light brown sugar
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the butter: Place 6 tablespoons unsalted butter in a light-colored skillet over medium heat. Stir constantly until the butter turns deep amber and smells nutty, about 5-7 minutes. Pour into a heatproof bowl and let cool slightly.
  2. Make the crust: Preheat oven to 325°F (163°C). In a food processor, pulse graham crackers and pecans until finely ground. Add ¼ cup sugar and ¼ teaspoon salt; pulse to combine. Pour in warm brown butter and pulse until mixture looks like wet sand. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes, then set aside to cool. Leave oven on.
  3. Prepare the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add 1 cup granulated sugar and ½ cup brown sugar; beat for 2 minutes until light and fluffy. Add pumpkin puree and 1 teaspoon vanilla extract; mix until combined. Add eggs one at a time, beating on low speed after each addition just until yolk disappears. Add sour cream, pumpkin pie spice, and flour; mix on low until just combined. Scrape bowl with a rubber spatu…
  4. Bake the cheesecake: Pour filling over cooled crust. Tap pan on counter to release air bubbles. Place springform pan on a baking sheet. Bake at 325°F (163°C) for 55-65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove from oven and cool completely on a wire rack (about 1 hour). Cover and refrigerate for at least 6 hours, preferably overnight.
  5. Make the pecan praline: About 30 minutes before serving, combine ½ cup brown sugar, ¼ cup heavy cream, 2 tablespoons butter, and ¼ teaspoon salt in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a gentle boil. Boil for 2 minutes without stirring. Remove from heat and stir in ½ teaspoon vanilla extract and 1 cup pecan halves. Let cool for 5-10 minutes until thickened. Pour over chilled cheesecake and spread evenly. Let set for 15 minutes before slicing.

Notes

Room temperature ingredients are essential for a smooth filling. Don’t overmix after adding eggs to avoid cracks. Use the jiggle test to check doneness. Cool gradually to prevent cracking. For clean slices, run a sharp knife under hot water and wipe dry between cuts. Cheesecake can be made 1-2 days ahead; add praline just before serving.

Nutrition

Keywords: pumpkin cheesecake, brown butter, pecan praline, fall dessert, Thanksgiving, no water bath, crack-free cheesecake

Find it online: https://junomeals.com/perfect-brown-butter-pumpkin-cheesecake-with-easy-pecan-praline/