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Gluten Free Brown Butter Pecan Cheesecake

Gluten Free Brown Butter Pecan Cheesecake

This gluten free brown butter pecan cheesecake is rich, nutty, and absolutely indulgent. It's a showstopper dessert perfect for any special occasion.
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Equipment

  • 9-inch springform pan
  • roasting pan

Ingredients

For the Pecan Crust

  • 1 1/4 cups Pecans, finely ground
  • 1/2 cup Almond Flour
  • 3 tbsp Light Brown Sugar, packed
  • 3 tbsp Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt

For the Filling

  • 6 tbsp Unsalted Butter
  • 32 oz Cream Cheese, softened
  • 3/4 cup Light Brown Sugar, packed
  • 1/4 cup Pure Maple Syrup
  • 4 Large Eggs
  • 1 cup Sour Cream
  • 2 tbsp Cornstarch
  • 2 tsp Vanilla Extract

For the Topping

  • 1/2 cup Pecan Halves
  • 2 tbsp Pure Maple Syrup
  • 1 tbsp Unsalted Butter
  • 1 Pinch Flaky Sea Salt
  • 1 cup Heavy Whipping Cream
  • 2 tbsp Powdered Sugar

Instructions

  • Preheat the oven to 325°F and wrap a 9-inch springform pan with two layers of foil on the outside. In a bowl, combine the finely ground pecans, almond flour, brown sugar, melted butter, and salt until the mixture holds together when pressed.
  • Press it firmly and evenly into the bottom of the pan. Bake for 12 minutes until fragrant and golden, then set aside to cool.
  • To make the brown butter, place 6 tablespoons of butter in a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts and begins to foam. Continue cooking until the butter turns a deep amber color and smells nutty, about 4 to 5 minutes. Immediately pour the brown butter into a heatproof bowl, scraping in all the toasted bits from the bottom. Let it cool to room temperature.
  • In a large bowl, beat the cream cheese and brown sugar on medium speed until extremely smooth and fluffy, about 4 minutes. Pour in the cooled brown butter and maple syrup and beat until fully combined. Add the cornstarch and vanilla and mix on low until incorporated.
  • Add the eggs one at a time, mixing on low speed after each just until the streak of yolk disappears. Fold in the sour cream by hand with a spatula until smooth.
  • Pour the filling over the cooled crust. Place the pan inside a roasting pan and add hot water until it comes halfway up the sides. Bake for 60 to 65 minutes, until the cheesecake is set around the edges with a gentle wobble in the center.
  • Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour. Remove from the water bath, remove the foil, and refrigerate for at least 6 hours or overnight.
  • For the maple pecans, melt 1 tablespoon of butter in a small skillet over medium heat. Add the pecan halves and maple syrup and toss constantly for 2 to 3 minutes until the pecans are glazed and toasted. Spread them on parchment paper, sprinkle with flaky sea salt, and let them cool completely.
  • Whip the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe it over the chilled cheesecake, then arrange the maple pecans on top. Drizzle any remaining maple glaze from the skillet over the surface before serving.
Course: Dessert
Cuisine: American
Keyword: brown butter cheesecake, gluten-free, maple pecan, pecan cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 45 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 33g | Protein: 9g | Fat: 48g
Calories: 604kcal
Cost: $28