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Slice of Maple Brown Butter Cheesecake with caramel drizzle on a plate

Maple Brown Butter Cheesecake

This Maple Brown Butter Cheesecake combines the flavors of rich brown butter and sweet maple syrup into a creamy, decadent dessert that's perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the Filling
  • 2 cups cream cheese, softened Use the freshest cream cheese for the best flavor.
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cups pure maple syrup Use pure maple syrup for the best flavor.
  • 0.5 cups brown butter (made from 1 cup unsalted butter) Brown butter can be made by melting unsalted butter in a pan over medium heat until golden brown.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are moistened.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes or until lightly golden. Let it cool slightly.
Make the Filling
  1. In a mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
  2. Add in the vanilla extract, mixing until combined.
  3. Add the eggs one at a time, mixing on low speed until just incorporated.
  4. Slowly blend in the maple syrup and the prepared brown butter. Mix until just combined and smooth.
Bake the Cheesecake
  1. Pour the filling over the cooled crust, smoothing the top with a spatula.
  2. Place the cheesecake in the oven and bake for 50-60 minutes or until the edges are set and the center has a slight jiggle.
  3. Once baked, turn off the oven and crack the door open, letting the cheesecake cool in the oven for one hour. Afterward, transfer it to the fridge to chill for at least four hours, ideally overnight.

Notes

To avoid a cracked top, bake the cheesecake in a water bath. Place the springform pan in a larger pan filled with hot water while it bakes. Top the cheesecake with whipped cream, crushed pecans, or a drizzle of additional maple syrup. If you have leftovers, cover with plastic wrap and store it in the refrigerator for up to one week. For a gluten-free version, substitute graham crackers with gluten-free cookies or almond flour.