If you are ready to indulge in a dessert that feels like a warm hug on a chilly day, the Maple Brown Butter Cheesecake Recipe is your new best friend. This cheesecake takes the classic creamy texture to a whole new level by infusing it with the rich, nutty flavors of brown butter and the sweet, deep notes of pure maple syrup. It’s a celebration of comforting flavors and smooth textures, wrapped in a perfectly crisp graham cracker crust that is both gluten-friendly and utterly irresistible. Once you take a bite, you’ll see why this recipe quickly becomes a beloved staple in any dessert rotation.
Ingredients You’ll Need
The beauty of this cheesecake lies in its elegant simplicity. Each ingredient has a purpose, from creating the perfect crust crunch to the velvety filling packed with flavor.
- Unsalted butter (14 tbsp + 6 tbsp): Key for browning and adding a nutty depth to both crust and filling.
- Ground graham crackers (3 cups): Forms the crunchy, flavorful base; choose regular or gluten free to suit your needs.
- Granulated sugar (3/4 cup): Adds subtle sweetness in the crust, balancing out the butteriness.
- Ground cinnamon (1/2 tsp): A gentle hint of spice that warms the crust perfectly.
- Pinch of salt: Enhances all the flavors, making every bite pop.
- Full fat Philadelphia cream cheese (4 blocks, 8oz each): The creamy superstar delivering rich body and smooth texture.
- Dark brown sugar (1/2 cup, packed): Provides a deeper molasses flavor that complements the maple beautifully.
- Cornstarch (2 tbsp): Helps stabilize the cheesecake for a perfect slice.
- Pure maple syrup (1 cup): The key ingredient that brings natural sweetness with complex layers.
- Large eggs + 1 egg yolk (3 eggs + 1 yolk): Bind everything together while maintaining creaminess.
- Vanilla extract (1 tbsp): Lifts the flavor with sweet, aromatic notes.
- Sour cream (1 cup): Adds a subtle tang and richness.
- Heavy whipping cream (2 cups): Whipped for a luscious topping.
- Powdered sugar (1 tbsp): Sweetens the whipped cream just right.
- Extra graham cracker crust: For sprinkling and garnish to enhance texture.
- Pure maple syrup (extra): For drizzling beautifully at serving time.
How to Make Maple Brown Butter Cheesecake Recipe
Step 1: Brown Butter Graham Cracker Crust
Start by preheating your oven to 350°F and preparing your 9″ springform pan with a light spray and parchment paper on the bottom. Brown 14 tablespoons of butter in a saucepan on medium heat by first stirring until bubbly and then watching for the butter to turn a nutty amber and fill your kitchen with irresistible aroma. Pour it into a shallow dish to cool, making sure to include the tasty brown bits. Meanwhile, whisk together your graham cracker crumbs, sugar, cinnamon, and salt. Combine them with the brown butter, saving one-third of this mixture for later topping use. Press the remaining crumbs firmly into your pan, up the sides and across the bottom, then bake for about 8 minutes. Let it cool to room temperature while you prepare the cheesecake filling.
Step 2: Prepare the Maple Brown Butter
Next, brown the remaining 6 tablespoons of butter following the same careful process, then pour into a measuring container and chill in the refrigerator so it can separate. The brown bits at the bottom hold the essential flavors that will elevate the cheesecake filling, so you will add those later.
Step 3: Make the Cheesecake Filling
Reduce oven temperature to 325°F and set up your oven racks with a large roasting pan on the bottom rack for a water bath. In a mixer fitted with a paddle attachment, beat room temperature cream cheese, brown sugar, and cornstarch until silky smooth. Slowly add pure maple syrup while mixing on low speed, scraping as needed for even incorporation. Bring a pot of water to boil on the stove for later use in the water bath. Gently pour off the golden butter from the chilled brown butter, leaving the richly flavored brown bits behind, then mix those bits into the batter along with vanilla extract. Blend in the eggs one at a time on low speed, followed by the sour cream, and give one last hand mix to ensure everything is perfectly combined.
Step 4: Assemble and Bake
Pour half the batter onto the cooled crust in the springform pan, then spread two-thirds of your reserved graham cracker crumbs evenly over it. Use your hand gently to level the crumbs, then drizzle the rest of the batter over the crumbs carefully, moving the stream around to avoid clumping. Create the water bath by pouring boiling water into the roasting pan and placing the cheesecake on the middle rack. Bake for 1 hour and 30 minutes until puffed, with golden edges and a lightly set center. Turn the oven off and leave the door cracked for 45 minutes to gently cool. After that, remove and let it rest at room temperature for 30 minutes before chilling uncovered in the fridge overnight.
Step 5: Finish with Whipped Cream and Toppings
Once chilled, carefully remove the springform ring and move the cheesecake to your serving plate. Whip heavy cream with powdered sugar until soft peaks form, then lavishly top your cheesecake and sprinkle with remaining graham cracker crumbs. For a final irresistible touch, drizzle pure maple syrup over the top just before serving.
How to Serve Maple Brown Butter Cheesecake Recipe
Garnishes
To elevate your Maple Brown Butter Cheesecake Recipe even further, go for garnishes that boost texture and flavor without overpowering the star of the show. A generous swirl of freshly whipped cream combined with a sprinkle of extra graham cracker crumbs adds a lovely crunch and creamy contrast. A delicate drizzle of pure maple syrup right before digging in brings out those luscious maple notes to the forefront and beckons that first heavenly bite.
Side Dishes
This cheesecake shines on its own but pairs wonderfully with light, contrasting sides. Fresh berries like raspberries or sliced apples add a tart burst to balance the rich sweetness. For a cozy fall feel, serve alongside a small cup of spiced chai tea or coffee, which accentuates the brown butter’s nutty undertones and the maple’s warmth perfectly.
Creative Ways to Present
Presentation is part of the fun! Try layering slices of the cheesecake in individual glass cups with extra graham cracker crumbs and a dollop of maple whipped cream for an elegant serving option. Or add edible flowers and a dusting of cinnamon sugar for special occasions. Even simple plates dotted with extra swirls of maple syrup and a mint sprig make your dessert feel like a treat crafted with love.
Make Ahead and Storage
Storing Leftovers
Your Maple Brown Butter Cheesecake Recipe leftovers will keep beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. This keeps the cheesecake moist without drying out the delicate crust and filling. Plan on enjoying it within 4 to 5 days for the best flavor and texture.
Freezing
If you want to extend the life of this delicious cheesecake, freezing is an excellent option. Wrap it securely in plastic wrap, then foil, or place in a freezer-safe airtight container to prevent freezer burn. When frozen properly, it can last up to 2 months while still maintaining that luscious texture and flavor. Thaw it overnight in the refrigerator before serving.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer a slightly softer texture, allow the slice to sit at room temperature for about 15 minutes before serving. Avoid reheating in the microwave or oven as this can change the texture and cause separation of the creamy filling. For that smooth, chilled perfection, simply serve straight from the fridge.
FAQs
Can I use regular butter instead of unsalted butter in this recipe?
Yes, but be mindful of the salt content as salted butter may slightly change the overall seasoning of the crust and filling. It’s best to reduce or omit any added salt if you only have salted butter on hand.
Is it necessary to brown the butter twice?
Absolutely! The first batch infuses the crust with enticing nutty flavor, while the second batch is crucial for the rich, complex taste inside the cheesecake itself. Skipping the browning step will mean missing out on that signature depth.
Can I substitute maple syrup with another sweetener?
While maple syrup is what makes the Maple Brown Butter Cheesecake Recipe uniquely special, you could use honey or a mild agave syrup, but it will alter the flavors. Pure maple syrup offers a natural sweetness and distinct profile that pairs perfectly with the brown butter.
How do I prevent cracks in my cheesecake?
Using a water bath as described helps maintain a gentle baking environment to prevent cracking. Additionally, avoid overmixing and do not overbake. Cooling the cheesecake gradually with the oven door ajar adds extra protection against cracks.
Can this recipe be made gluten free?
Yes! Simply use gluten free graham cracker crumbs for the crust, and you’ll enjoy the same superb flavor and texture without gluten worry.
Final Thoughts
This Maple Brown Butter Cheesecake Recipe is a heartfelt invitation to explore the luxurious blend of warm, nutty brown butter and sweet pure maple syrup wrapped in an irresistible cheesecake form. Whether you’re baking for a holiday, a special occasion, or simply because you deserve a slice of happiness, this cheesecake never fails to impress. Give it a whirl—you’re going to fall in love with every creamy, crunchy, melt-in-your-mouth bite!
Print
Maple Brown Butter Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 38 minutes
- Total Time: 8 hours 8 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Maple Brown Butter Cheesecake featuring a rich graham cracker crust browned in butter, a luscious maple-sweetened cream cheese filling with brown butter accents, baked in a water bath for a creamy texture and topped with whipped cream and extra crust crumbs for crunch.
Ingredients
Brown Butter Graham Cracker Crust
- 14 tbsp (196g) unsalted butter
- 3 cups (420g) ground graham crackers (about 3 sleeves), regular or gluten free
- 3/4 cup (150g) granulated sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
Cheesecake Filling
- 6 tbsp unsalted butter
- 4 8oz blocks full fat Philadelphia cream cheese, room temperature
- 1/2 cup (100g) dark brown sugar, packed
- 2 tbsp cornstarch
- 1 cup (325g) pure maple syrup*
- 3 large eggs + 1 egg yolk, room temperature
- 1 tbsp vanilla extract
- 1 cup (240g) sour cream, room temperature
Topping
- 2 cups (480ml) heavy whipping cream
- 1 tbsp powdered sugar
- Extra graham cracker crust (reserved 1/3 from crust), for sprinkling
- Pure maple syrup, to drizzle
Instructions
- Prepare Pan and Brown Butter for Crust: Preheat your oven to 350°F. Lightly spray a 9″ springform pan with nonstick spray and line the bottom with parchment paper. In a saucepan over medium heat, melt 14 tablespoons of butter, stirring continuously as it browns and gives off a nutty aroma. Pour the browned butter into a shallow dish to cool, scraping in all the brown bits.
- Brown Butter for Cheesecake: Repeat the browning process with the remaining 6 tablespoons of butter intended for the cheesecake filling. Pour this brown butter into a measuring glass and refrigerate it to cool, allowing the brown bits to settle at the bottom.
- Make Graham Cracker Crust: In a large bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Stir in the cooled 14 tablespoons browned butter until evenly mixed. Transfer two-thirds of this mixture to the springform pan, pressing it firmly with a flat-bottomed object up the sides and bottom. Reserve the remaining third in a separate bowl.
- Bake Crust: Bake the crust for 8 minutes, then allow it to cool to room temperature while preparing the cheesecake filling. Reduce oven temperature to 325°F and arrange oven racks with a large roasting pan on the bottom rack.
- Prepare Cheesecake Batter: Using a mixer with paddle attachment, beat cream cheese, brown sugar, and cornstarch on low speed until smooth, scraping down the bowl as needed. Slowly add maple syrup in two parts, mixing continuously and scraping the bowl midway.
- Prepare Water Bath: Bring 6 to 7 cups of water to a boil on the stovetop to create a water bath for baking.
- Add Brown Butter Flavor: From the refrigerated brown butter for the cheesecake, gently pour off the golden butter leaving the flavorful brown bits behind. Add these brown bits to the cream cheese mixture, mixing on low speed. Then add vanilla extract.
- Incorporate Eggs and Sour Cream: With mixer on low, add eggs one at a time until smooth, then add sour cream and mix until combined. Scrape down the bowl and fold the batter by hand for thorough mixing.
- Assemble Cheesecake Layers: Pour half of the batter over the cooled crust in the pan. Sprinkle all but 3 tablespoons of the reserved graham cracker mixture evenly over the batter. Gently smooth with your hand. Drizzle the remaining batter over the graham cracker layer evenly, moving the stream constantly to avoid disturbance.
- Bake Cheesecake: Place the boiling water in the roasting pan on the oven’s bottom rack. Set the cheesecake in the center rack above the water. Bake for 1 hour and 30 minutes until puffed with golden edges and a lighter center.
- Cool Cheesecake Gradually: Turn off the oven and leave the door cracked open. Let the cheesecake rest inside for 45 minutes. Then remove and cool at room temperature for 30 minutes before refrigerating uncovered overnight.
- Prepare Whipped Cream Topping: Remove the springform ring and transfer cheesecake to serving plate. Whip heavy cream with powdered sugar on high speed to soft peaks.
- Serve: Top cheesecake with whipped cream, sprinkle reserved crust over the top, and drizzle with pure maple syrup. Enjoy your rich and flavorful Maple Brown Butter Cheesecake!
Notes
- Use room temperature ingredients for the smoothest batter and best texture.
- Ensure to monitor the butter closely when browning to prevent burning; it should be amber with a nutty scent.
- The water bath creates a moist oven environment, preventing cracks and promoting creamy texture.
- Chilling the cheesecake overnight is essential for it to set properly and develop flavor.
- The reserved graham cracker crumbs add a delightful crunchy contrast on top.
- Pure maple syrup is preferred for the best authentic flavor, but maple-flavored syrup can be substituted if necessary.
