Maple Brown Butter Cheesecake

Maple Brown Butter Cheesecake


This brown butter cheesecake is LIFE CHANGING. It's a maple and brown butter cheesecake with a brown butter graham cracker crust.
  • Brown Butter Graham Cracker Crust
  • 14 tbsp (196g) unsalted butter
  • 3 cups (420g) ground graham crackers (about 3 sleeves), reg or gluten free
  • ¾ cup (150g) granulated sugar
  • ½ tsp ground cinnamon
  • Pinch of salt
  • Maple Brown Butter Cheesecake
  • 6 tbsp unsalted butter
  • 4 8oz blocks full fat Philadelphia cream cheese, room temp
  • ½ cup (100g) dark brown sugar, packed
  • 2 tbsp cornstarch
  • 1 cup (325g) pure maple syrup*
  • 3 large eggs + 1 egg yolk, room temp
  • 1 tbsp vanilla extract
  • 1 cup (240g) sour cream, room temp
  • Toppings
  • 2 cups (480ml) heavy whipping cream
  • 1 tbsp powdered sugar
  • Extra graham cracker crust, for sprinkling
  • Pure maple syrup, to drizzle
  1. Brown Butter Graham Cracker Crust
  2. Preheat the oven to 350F. Lightly spray the entire inside of a 9″ springform pan with nonstick spray and line the bottom with parchment paper.
  3. Next, brown the butter. Add 14 tablespoons of butter to a saucepan over medium heat.
  4. Melt and stir until the butter goes from loud and bubbly to quiet and frothy. When it goes quiet, the browning process will happen fast so keep stirring until the butter turns into an amber color and gives off a nutty aroma.
  5. Pour the butter into a wide and shallow dish to help it cool faster. Make sure to scrape in all the brown bits at the bottom of the pot.
  6. While that butter cools, brown the second round of brown butter for the cheesecake. Repeat the same process with the 6 tablespoons of butter allotted for the cheesecake.
  7. Pour this brown butter into a measuring glass and place it in the refrigerator.
  8. Now back to the crust. Combine the graham cracker crumbs, sugar, cinnamon, and salt in a large bowl.
  9. Pour in the 14 tablespoons of brown butter and stir to combine.
  10. Transfer ⅓ of the graham cracker mixture into a separate bowl and set aside. Dump the remaining ⅔ of crust into the springform pan.
  11. Using an object with a flat bottom, like a jar or measuring cup, press the crust into the bottom and up the sides of the pan.
  12. Bake for 8 minutes and let it sit a room temperature to cool while we make the cheesecake.
  13. Maple Brown Butter Cheesecake
  14. Reduce the oven temperature to 325F. Position one oven rack at the bottom of the oven and another in the center. Place a large roast pan on the bottom rack.
  15. Using a hand or stand mixer with the paddle attachment, add the room temperature cream cheese, brown sugar, and cornstarch.
  16. Mix on low speed until smooth, stopping to scrape down the bowl as needed.
  17. Once smooth and combined, keep the mixer running on low speed and slowly pour in the maple syrup.
  18. Halfway through the maple syrup, stop and scrape down the bowl. Give it a good mix and then continue on with the rest of the maple syrup.
  19. Switching gears – pause and fill a large pot with 6-7 cups of water. Place it on the stovetop over high heat and bring to a boil. This will be for the water bath when the cheesecake goes in the oven.
  20. Now for the brown butter that’s been sitting in the refrigerator – you should notice that the brown bits have sunk to the bottom of the glass. That’s where all of the delicious brown butter flavor is so this is what will be going into the cheesecake.
  21. Very gently pour out the golden butter into a separate container, leaving behind the brown bits at the bottom of the glass.
  22. Scoop the brown bits into the cheesecake. It should be a spoonful amount. Mix on low speed to combine, followed by the vanilla extract.
  23. With the mixer running on low speed, mix in the eggs one at a time.
  24. Once smooth, mix in the sour cream on low speed.
  25. Scrape down the bowl and give the batter one last good mix by hand.
  26. Pour half of the batter into the cheesecake crust.
  27. Taking that bowl of excess crust from earlier, gently sprinkle all but 3 tablespoons of the crust on top of the cheesecake. It should completely cover the surface. Gently use your hand to brush around the crust to make it as even as possible. (Place the remaining 3 tablespoons of crust in the refrigerator).
  28. With the remaining cheesecake batter, gently drizzle the batter over the graham cracker surface. Keep the stream moving all around the surface because if you pour the batter in one single spot, it will disrupt the graham cracker layer in the center.
  29. Now going over to the oven, gently pour the boiling water into the roast pan on the bottom rack. Place the cheesecake on the middle rack just above the water bath and close the oven door.
  30. Bake for 1 hour and 30 minutes. The cheesecake should be well puffed with golden edges and a lighter center.
  31. Turn the oven off and crack open the oven door. Leave the cheesecake in the oven for 45 minutes.
  32. After 45 minutes, remove the cheesecake and let it rest at room temperature for another 30 minutes.
  33. Then transfer the cheesecake (uncovered) to the refrigerator to chill overnight.
  34. Toppings
  35. Once the cheesecake has chilled, remove the springform ring and transfer the cheesecake to your desired serving plate.
  36. Pour the heavy cream into a large bowl using a hand or stand mixer with the whisk attachment.
  37. Whip on high speed until you reach soft peaks, adding the powdered sugar about halfway through.
  38. Top the cheesecake with a pile of whipped cream and sprinkle with the remaining crust. Drizzle with maple syrup if desired. Enjoy!

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