Description
This Maple Brown Butter Cheesecake is a decadent dessert featuring a rich cream cheese filling infused with pure maple syrup and baked atop a buttery graham cracker crust. Topped with a luscious brown butter maple sauce, this American classic offers perfect flavors for fall or any occasion. Its creamy texture and nutty, sweet topping make it an irresistible treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 6 tablespoons unsalted butter, browned and slightly cooled
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup pure maple syrup
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the brown butter maple topping:
- 1/4 cup unsalted butter
- 1/4 cup pure maple syrup
- 1/4 cup heavy cream
- pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.
- Make the Crust: In a bowl, stir together graham cracker crumbs, brown sugar, and browned butter until the mixture is evenly moistened. Firmly press this mixture into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then remove from oven and set aside to cool.
- Prepare the Filling: Beat the softened cream cheese until smooth and creamy. Add the pure maple syrup and granulated sugar, beating until well combined. Add the eggs one at a time, mixing on low speed after each addition. Blend in the sour cream, vanilla extract, and salt until fully incorporated.
- Assemble and Bake: Pour the cream cheese filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan and add about 1 inch of hot water to create a water bath. Bake for 55–65 minutes or until the center is just set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool inside slowly for 1 hour. Remove from the water bath and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the Brown Butter Maple Topping: In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and gives off a nutty aroma, approximately 5 minutes. Remove from heat and whisk in the maple syrup, heavy cream, and a pinch of salt. Let the topping cool slightly.
- Serve: Just before serving, drizzle the brown butter maple topping evenly over the chilled cheesecake. Slice and enjoy this rich and flavorful dessert.
Notes
- For best flavor, use real pure maple syrup rather than maple-flavored pancake syrup.
- You can prepare the brown butter maple topping ahead of time and refrigerate it; warm it slightly before drizzling over the cheesecake.
- This cheesecake tastes even better a day after making, allowing flavors to meld thoroughly.
