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This recipe does take some time and prep, but it is well worth it. It’s also fun to make with kids as it’s very hands-on; heck save a few graham crackers and make some smores along the way as well.
Crust:
1 lb crushed graham crackers
8 oz butter (ideally higher butter fat/European butter)
1/2 cup toasted walnuts crushed
Filling:
8 oz butter cooked and lightly browned
2 lb cream cheese (left at room temp/softened)
1 1/2 cup brown sugar
2 vanilla beans (cut in half and scraped clean)
3 large eggs
1/2 cup sour cream
1/2 teaspoon sea salt
Preheat oven to 325F
Steps:
For the Crust: Melt the 8 oz of butter until it lightly toasts in a pan, then with a wooden spoon or heat-proof spatula scrape the brown bits and butter into a bowl. Mix the crust ingredients in a bowl until it holds together. Rub some butter along the side of a large (9-inch) cake pan and line it with parchment paper. Press the crust all along the bottom and sides of the cake pan.
Bake the pan with the crust in a 325F oven. Remove and cool at room temp.
For the filling: Whip together all of the ingredients except the eggs. When the mixture is smooth without any lumps, fold in the eggs and whip until combined.
Place the crust pan into a larger cake pan or high-walled baking sheet (you will fill this with water so the cake bakes in a hot water bath). Pour the filling into the pan with the crust and place in a 350F oven. Carefully pour water into the pan in which the cake is baking so it surrounds the cheesecake.
Bake the cheesecake for about 1 hour and 15 minutes. The center should no longer be too jiggly.
Remove from the oven and allow to rest at room temp for about 1 hour then place in the fridge. Serve when completely cool.
Top with whipped cream and berries.
Brown Butter Cheesecake
I always have to have strawberries at the ready in the event the top of my cake cracks. Lol
My favorite dessert and this one is a winner! Wow, thanks Chef!