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Burnt Sugar Brown Butter Cheesecake with Caramel Drizzle

Burnt Sugar and Brown Butter Cheesecake

Sara Coleman
An elevated, sophisticated dessert featuring a nutty brown butter graham cracker crust and a silky cheesecake filling swirled with a deep, bittersweet burnt sugar caramel. This recipe balances rich, toasted flavors with the classic tang of cream cheese for a truly gourmet experience.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 545 kcal

Ingredients
  

Ingredients

  • 1.5 cups graham cracker crumbs finely ground
  • 6 tbsp unsalted butter browned and slightly cooled
  • 24 oz cream cheese full fat, softened to room temperature
  • 1 cup granulated sugar divided into 3/4 cup and 1/4 cup
  • 3 large eggs room temperature
  • 0.5 cup heavy cream divided
  • 1 tbsp vanilla extract pure extract preferred
  • 0.25 tsp sea salt fine grain

Notes

For the best texture, ensure all dairy ingredients are at room temperature before starting. Store leftovers in an airtight container in the fridge for up to 5 days. This cheesecake freezes well; wrap tightly in plastic and foil for up to 2 months.