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
Scale
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.
