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BROWNED BUTTER PECAN CHEESECAKE

INGREDIENTS

BUTTER PECANS

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

CHEESECAKE FILLING

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

INSTRUCTIONS

TOAST THE PECANS:

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.
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