Brown Butter Maple Cheesecake

Get ready for an amazing brown butter cheesecake experience that will change your life! This cheesecake is all about that maple and brown butter magic with a double-layered brown butter graham cracker crust that covers the bottom and sides—utterly divine!

Brown Butter Maple Cheesecake

Brown Butter Maple Cheesecake


  • For the 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
  • For the Maple Brown Butter Cheesecake:
  • 6 tablespoons unsalted butter
  • 4 (8-ounce) blocks full-fat Philadelphia cream cheese, room temp
  • 1/2 cup (100g) packed dark brown sugar
  • 2 tablespoons cornstarch
  • 1 cup (325g) pure maple syrup
  • 3 large eggs + 1 egg yolk, room temp
  • 1 tablespoon vanilla extract
  • 1 cup (240g) sour cream, room temp
  • Toppings:
  • 2 cups (480ml) heavy whipping cream
  • 1 tablespoon powdered sugar
  • Extra graham cracker crust, for sprinkling
  • Pure maple syrup, for drizzling


Brown Butter Graham Cracker Crust:

  1. Preheat the oven to 350°F. Grease a 9″ springform pan and line the bottom with parchment paper.
  2. Brown the 14 tablespoons of butter in a saucepan over medium heat until it turns amber and gives off a nutty aroma. Pour into a dish to cool.
  3. Mix graham cracker crumbs, sugar, cinnamon, and salt in a bowl. Add 14 tablespoons of brown butter and combine.
  4. Transfer 1/3 of the mixture aside. Press the rest into the pan and bake for 8 minutes. Let it cool.

Maple Brown Butter Cheesecake:

  1. Lower the oven temperature to 325°F. Place a large roast pan with boiling water on the bottom rack.
  2. Mix cream cheese, brown sugar, and cornstarch until smooth. Gradually add maple syrup.
  3. Add cooled brown butter bits, vanilla, eggs (one at a time), and sour cream on low speed until smooth.
  4. Pour half the batter onto the crust. Sprinkle most of the reserved crust over it. Pour the remaining batter, keeping the surface even.
  5. Pour boiling water into the roast pan. Place the cheesecake above it and bake for 1 hour 30 mins.
  6. Turn off the oven and leave the cheesecake inside for 45 minutes. Rest at room temperature for 30 mins and chill overnight.


  1. Remove the springform ring and transfer the cheesecake to a serving plate.
  2. Whip the heavy cream and sugar until soft peaks form. Top the cheesecake with whipped cream, remaining crust, and a drizzle of maple syrup. Enjoy!

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