Description
This Maple Brown Butter Cheesecake is a rich and creamy dessert that combines the nutty depth of browned butter with the sweet, earthy flavor of pure maple syrup. Featuring a graham cracker crust and a luscious cream cheese filling, this cheesecake is perfect for fall gatherings and holiday celebrations like Thanksgiving. The topping, a simple maple-browned butter sauce with optional pecans, adds a delightful finishing touch to each slice.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (browned and slightly cooled)
For the Filling
- 3 (8 oz) packages cream cheese (softened)
- 1 cup pure maple syrup
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter (for browning)
For the Topping
- 4 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- Pinch of salt
- 1/3 cup chopped pecans (optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a bowl, combine graham cracker crumbs, granulated sugar, and browned butter until the mixture is evenly blended. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
- Browning the Butter for Filling: In a skillet over medium heat, melt the butter designated for the filling. Cook it until it turns a golden brown color and releases a nutty aroma, approximately 5 to 7 minutes. Be careful not to burn it. Remove from heat and allow it to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the maple syrup, sour cream, granulated sugar, brown sugar, vanilla extract, and salt to the bowl, mixing thoroughly to combine all ingredients. Slowly pour in the cooled browned butter and mix until evenly incorporated. Add the eggs one at a time, mixing each just until combined; avoid overmixing to preserve the cheesecake’s texture.
- Assemble and Bake: Pour the prepared filling over the cooled crust in the springform pan. Place in the oven and bake for 55 to 65 minutes or until the center is almost set but still slightly jiggly to the touch. When done, turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After the initial cooling period, refrigerate the cheesecake for at least 4 hours or ideally overnight to set completely and develop its flavors.
- Prepare the Topping: In a small saucepan over medium heat, melt the butter for the topping until browned, stirring frequently to prevent burning. Stir in the maple syrup and a pinch of salt. Allow the sauce to cool slightly before spooning it over the chilled cheesecake. Sprinkle with chopped pecans if using.
- Serve: Slice the cheesecake using a clean, hot knife for neat slices. Serve chilled and enjoy the rich flavors of this decadent dessert.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth and creamy filling.
- The maple-browned butter topping can be made ahead of time and gently reheated before serving.
- For an added nutty dimension in the crust, swap out half of the graham cracker crumbs with crushed pecans.
- Use pure maple syrup to get the authentic maple flavor; avoid imitation syrups.
- To prevent cracks, avoid overbaking and use the oven door-open cooling method as instructed.
