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Brown Butter Cheesecake Recipe

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4.4 from 14 reviews

This decadent Brown Butter Cheesecake features a rich, nutty flavor from browned butter incorporated into both the crust and filling. The crust combines graham cracker crumbs and almond flour for a crunchy base, while the creamy cheesecake filling includes brown sugar, vanilla, and sour cream for a luscious texture. Baked slowly in a water bath to ensure a silky smooth finish, this cheesecake is perfect for special occasions and serves 12.

Ingredients

Crust

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups graham cracker crumbs
  • 1 cup almond flour
  • 2 tablespoons powdered sugar

Filling

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup brown sugar
  • 1 vanilla bean scraped (or 1 tablespoon vanilla paste)
  • 1/4 teaspoon salt
  • 2 eggs

Topping

  • Whipped cream for topping

Instructions

  1. Brown the Butter: Add the butter to a small saucepan and melt it over medium heat. Increase the heat to medium-high and cook until the butter foams, then subsides, just before starting to brown, with brown bits forming at the bottom. Be careful to avoid scorching. Transfer the browned butter to a metal bowl to cool slightly.
  2. Prepare the Crust: Preheat the oven to 350˚F. In a food processor, combine the graham cracker crumbs, almond flour, powdered sugar, and 1/2 cup of the browned butter. Pulse until a sandy mixture forms. Press this mixture evenly into the bottom and sides of a deep 8″ or 9″ springform pan lined with parchment paper. Bake the crust for 10 minutes, then remove it from the oven.
  3. Reduce Oven Temperature: Lower the oven temperature to 325˚F. Place a 9″x13″ pan filled halfway with boiling water onto the bottom rack to create a water bath for even baking.
  4. Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese, sour cream, brown sugar, vanilla bean seeds or vanilla paste, and salt together until smooth and creamy. Add the eggs and mix just until combined, making sure not to overbeat.
  5. Bake the Cheesecake: Pour the filling over the baked crust and place the springform pan on the center rack of the oven. Bake for 60 to 70 minutes. If the top starts to brown too much, loosely tent with foil. Once done, turn off the oven and slightly open the oven door by placing a wooden spoon in it. Let the cheesecake cool slowly in the oven for at least 1 hour to prevent cracking.
  6. Chill and Serve: After cooling, let the cheesecake sit at room temperature for 30 minutes. Then refrigerate for at least 2 hours before serving. Optionally, top with whipped cream before serving.

Notes

  • Using the water bath helps prevent cracks in the cheesecake by providing moisture and even heat.
  • Allowing the cheesecake to cool slowly and then chill helps achieve a creamy texture.
  • If you don’t have a vanilla bean, high-quality vanilla paste or extract works well.
  • Be careful not to burn the browned butter; it should be nutty and fragrant without being bitter.
  • Ensure cream cheese is fully softened to avoid lumps in the filling.

Find it online: https://bitezly.com/brown-butter-cheesecake-recipe/