This brown butter cheesecake is LIFE CHANGING. It's a maple and brown butter cheesecake with a brown butter graham cracker crust. The crust covers the bottom, sides, and is baked as a double layer in the center of the cheesecake!
Brown Butter Graham Cracker Crust unsalted butter ground graham crackers granulated sugar ground cinnamon salt Maple Brown Butter Cheesecake unsalted butter cream cheese dark brown sugar cornstarch pure maple syrup eggs vanilla extract sour cream Toppings heavy whipping cream powdered sugar extra graham cracker crust pure maple syrup
1. Spray the entire inside of a 9″ springform pan and line the bottom with parchment paper. 2. Add the butter to a saucepan over medium heat. Stir until the butter goes from loud and bubbly to quiet and frothy. Keep stirring until the butter turns. 3. 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. Repeat with the rest of the butter.
4. Combine the graham cracker crumbs, sugar, cinnamon, and salt in a large bowl. Pour in the brown butter and stir to combine. 5. Transfer 1/3 of the graham cracker mixture into a separate bowl and set aside. Dump the remaining 2/3 of crust into the springform pan. 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. Bake, then cool.
6. Mix the cream cheese, brown sugar, and cornstarch on low speed until smooth, stopping to scrape down the bowl. Slowly pour in the maple syrup. 7. Mix the browned bits from the refrigerated second batch of brown butter in, followed by the vanilla, eggs, one by one, and the sour cream. Pour half into the crust. 8. Top with the reserved crust, then add the rest of the batter. Bake in a water bath before chilling overnight.
9. Once the cheesecake has chilled, remove the springform ring and transfer the cheesecake to a serving plate. 10. Pour the heavy cream into a large bowl using a hand or stand mixer with the whisk attachment. Whip on high speed until you reach soft peaks, adding the powdered sugar about halfway through. 11. Top the cheesecake with a pile of whipped cream and sprinkle with the remaining crust. Drizzle with maple syrup.