Ingredients
Brown Butter Graham Cracker Crust
- 14 tablespoons (196g) unsalted butter
- 3 cups (420g) ground graham crackers (about 3 sleeves), regular or gluten-free
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Maple Brown Butter Cheesecake
- 6 tablespoons unsalted butter
- 4 (8-ounce) blocks full-fat Philadelphia cream cheese, room temperature
- 1/2 cup (100g) dark brown sugar, packed
- 2 tablespoons cornstarch
- 1 cup (325g) pure maple syrup
- 3 large eggs + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240g) sour cream, room temperature
Toppings
- 2 cups (480ml) heavy whipping cream
- 1 tablespoon powdered sugar
- Extra graham cracker crust, for sprinkling
- Pure maple syrup, to drizzle
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
- For the crust: Brown 14 tablespoons of butter in a saucepan until amber and nutty. Let cool, then combine with graham cracker crumbs, sugar, cinnamon, and salt.
- Press 2/3 of the crust mixture into the pan. Bake for 8 minutes and cool.
- Reduce oven to 325°F (163°C).
- For the cheesecake: Mix cream cheese, brown sugar, and cornstarch until smooth. Gradually add maple syrup, then the cooled brown butter, eggs one at a time, vanilla, and sour cream.
- Pour half the batter over the crust. Sprinkle most of the remaining crust mixture over it, then cover with the rest of the batter.
- Bake in a water bath for 1 hour and 30 minutes. Leave in the turned-off oven with the door cracked open for 45 minutes. Cool, then chill overnight.
- Whip heavy cream with powdered sugar to soft peaks. Top cheesecake with whipped cream, reserved crust mixture, and drizzle with maple syrup.
Enjoy!
