Maple Brown Butter Cheesecake

Ingredients

• 14 tbsp Unsalted butter (For the crust)
• 3 cup Ground graham crackers (About 3 sleeves; regular or gluten-free)
• 0.75 cup Granulated sugar
• 0.5 tsp Ground cinnamon
• Salt (Pinch)
• 6 tbsp Unsalted butter (For the cheesecake)
• 8 oz Full-fat cream cheese (8 oz blocks; room temperature; Philadelphia brand specified)
• 0.5 cup Dark brown sugar (Packed)
• 2 tbsp Cornstarch
• 1 cup Pure maple syrup (For the batter)
• 3 Eggs (Large; room temperature)
• 1 Egg yolk (Room temperature)
• 1 tbsp Vanilla extract
• 1 cup Sour cream (Room temperature)
• 2 cup Heavy whipping cream (For whipped topping)
• 1 tbsp Powdered sugar (For the whipped cream)
• Graham cracker crust crumbs (Extra crust mixture reserved for sprinkling; remaining 3 tablespoons are refrigerated for topping)
• Pure maple syrup (For drizzling, if desired)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly spray the inside of a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.

2. 2

   Place 14 tablespoons of butter in a saucepan over medium heat. Melt it, stirring continuously; as the bubbling quiets and the butter becomes frothy, keep stirring until it turns amber and smells nutty. Pour it into a wide, shallow dish, scraping in the browned bits, and let it cool.

3. 3

   Brown the remaining 6 tablespoons of butter using the same method. Pour it into a measuring glass and refrigerate it so the browned milk solids settle to the bottom.

4. 4

   In a large bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and a pinch of salt.

5. 5

   Pour in the cooled 14 tablespoons of brown butter and stir until the crumb mixture is evenly combined.

6. 6

   Transfer one-third of the crust mixture to a separate bowl and set it aside. Put the remaining two-thirds into the prepared springform pan.

7. 7

   Use a flat-bottomed jar or measuring cup to press the crust firmly over the pan bottom and up its sides.

8. 8

   Bake the crust for 8 minutes. Remove it from the oven and leave it at room temperature to cool while preparing the filling.

9. 9

   Reduce the oven temperature to 325°F (163°C). Position one rack at the bottom of the oven and another in the center, then place a large roasting pan on the bottom rack.

10. 10

    Using a hand mixer or a stand mixer fitted with the paddle attachment, mix the room-temperature cream cheese, brown sugar, and cornstarch on low until smooth, scraping down the bowl as needed.

11. 11

    With the mixer still on low, slowly pour in the maple syrup. Stop halfway to scrape down the bowl and mix, then continue adding the remaining syrup.

12. 12

    Fill a large pot with 6–7 cups of water, set it over high heat, and bring the water to a boil for the water bath.

13. 13

    Gently pour the golden butter from the chilled measuring glass into a separate container, leaving the settled brown bits behind. Add the brown bits to the cheesecake batter and mix on low to combine.

14. 14

    Add the vanilla extract and mix on low.

15. 15

    With the mixer running on low, add the eggs one at a time, mixing until incorporated.

16. 16

    Once the batter is smooth, mix in the sour cream on low speed.

17. 17

    Scrape down the bowl and give the batter one final mix by hand.

18. 18

    Pour half of the batter into the cooled crust.

19. 19

    Sprinkle all but 3 tablespoons of the reserved crust mixture evenly over the batter, covering the surface. Brush it gently with your hand to level the layer, and refrigerate the remaining 3 tablespoons for topping.

20. 20

    Slowly drizzle the remaining batter over the crumb layer, moving the stream around the surface so the layer underneath is not disrupted.

21. 21

    Carefully pour the boiling water into the roasting pan on the bottom rack. Place the cheesecake on the center rack above the water bath and close the oven door.

22. 22

    Bake for 1 hour 30 minutes, until the cheesecake is well puffed, with golden edges and a lighter center.

23. 23

    Turn off the oven and crack the door open. Leave the cheesecake inside for 45 minutes.

24. 24

    Remove the cheesecake and let it rest at room temperature for 30 minutes.

25. 25

    Transfer the cheesecake uncovered to the refrigerator and chill overnight.

26. 26

    After chilling, remove the springform ring and transfer the cheesecake to a serving plate.

27. 27

    Pour the heavy cream into a large bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on high speed to soft peaks, adding the powdered sugar about halfway through.

28. 28

    Pile the whipped cream on the cheesecake, sprinkle with the reserved crust crumbs, and drizzle with maple syrup if desired. Serve.

Notes

The cheesecake ingredients should be at room temperature before mixing. Keep the mixer on low to help prevent lumps and cracks. The whipped cream is optional; store-bought whipped cream may be served on the side. The source lists extra graham cracker crust for sprinkling and maple syrup for drizzling without separate quantities. The recipe says to refrigerate the remaining 3 tablespoons of crust but does not specify when to add it to the reserved topping; the final topping instruction uses the reserved crumbs.

Nutrition per serving

• dessert
• baked
• cheesecake
• American
• make-ahead
• gluten-free option