Brown Butter Salted Caramel Pecan Pie Cheesecake (Lactose-Free)

A decadent lactose-free cheesecake featuring a buttery brown butter graham cracker crust, creamy vanilla cheesecake filling, and a generous topping of toasted pecans coated in homemade salted caramel. All the flavors of classic pecan pie combined with rich, smooth cheesecake. Perfect for birthdays, holidays, and special occasions.

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Step 1

1. Prepare the Crust

Step 2

1. Preheat oven to 350°F.

Step 3

2. Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until golden and fragrant. If using plant-based butter, it may not brown in the same way.

Step 4

3. Combine the graham cracker crumbs, brown sugar, salt, and melted butter.

Step 5

4. Press the mixture firmly into the bottom of a 9-inch springform pan.

Step 6

5. Bake for 9 minutes. Remove and let cool.

Step 7

6. Reduce oven temperature to 325°F.

Step 8

2. Make the Cheesecake Filling

Step 9

1. Beat the softened cream cheese and granulated sugar until smooth and creamy, scraping down the sides of the bowl as needed.

Step 10

2. Add the lactose-free sour cream, vanilla extract, flour, and salt. Mix until combined.

Step 11

3. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.

Step 12

4. Pour the filling over the cooled crust and smooth the top.

Step 13

3. Bake the Cheesecake

Step 14

1. Place the springform pan on a baking sheet.

Step 15

2. Put a separate oven-safe pan filled with hot water on the lower oven rack to create steam.

Step 16

3. Bake at 325°F for 55–70 minutes, checking toward the earlier end of the range.

Step 17

4. The edges should be set while the center still has a slight wobble.

Step 18

5. Turn off the oven, crack the door, and leave the cheesecake inside for 45 minutes.

Step 19

6. Remove and cool completely at room temperature.

Step 20

7. Refrigerate for at least 6 hours, preferably overnight.

Step 21

4. Prepare the Pecans

Step 22

1. Place the pecans in a dry skillet over medium heat.

Step 23

2. Toast for 3–5 minutes, stirring frequently, until fragrant.

Step 24

3. Remove from the skillet and set aside.

Step 25

5. Make the Salted Caramel Topping

Step 26

1. In a saucepan, combine the brown sugar, dairy-free cream, and butter.

Step 27

2. Heat gently over medium-low heat, stirring until the sugar dissolves and the mixture is smooth.

Step 28

3. Simmer gently for 3–5 minutes, stirring frequently, until slightly thickened.

Step 29

4. Remove from heat and stir in vanilla extract and flaky sea salt.

Step 30

5. Fold in the toasted pecans.

Step 31

6. Let the topping cool until thick but still pourable.

Step 32

6. Assemble and Serve

Step 33

1. Remove the chilled cheesecake from the springform pan and place it on a serving plate.

Step 34

2. Spoon the cooled caramel pecan topping over the cheesecake.

Step 35

3. Finish with a light sprinkle of flaky sea salt.

Step 36

4. Slice with a warm, clean knife and serve chilled.