Author: Susanne at dishwithme.com
A cheesecake is a cheesecake is a cheesecake, right? Wrong. All cheesecakes are not created equal. And, as far as I am concerned, this Cheesecake With Brown Butter Cookie Crust is a notch above all others.
Not only does the browned butter cookie crust make it uniquely different from most cheesecakes, but add the sour cream topping and this recipe is, both, unique and absolutely outstanding. It is my very favorite!
I do have a recipe for a Cherry Sauce made with fresh cherries that many like to drizzle on top. It is definitely good, but I think I prefer this particular cheesecake just as it is.
I usually end up cooking this cheesecake for an hour because this is a thick one, but I ALWAYS check it at the 45 minute mark just to make sure. We can always cook it longer, but we cannot un-cook it!
HELPFUL HINTS FOR CHEESECAKE WITH BROWN BUTTER COOKIE CRUST
I know that the time listed in this recipe sounds overwhelming, but 1 hour is cooking time and 4 hours of it is cooling time, so no effort or work is involved.
Make the crust first and place it in the refrigerator while you are preparing the cheesecake portion of the recipe.
Use real butter. Yes, it makes a difference in, both, the taste and the way the crust sets up.
Make sure the cream cheese is room temperature before starting the recipe.
Do not skip the butter browning portion. This adds a wonderfully unique and warm flavor to this dessert.
AND, do not skimp out on the topping…it makes it amazing!
- Nilla wafer cookies
- Dark brown sugar
- Cream cheese
- Sour Cream
- Granulated sugar
- Pure vanilla extract
- Lemon – for the zest
LINKS TO OTHER RECIPES
Since dessert is figured out, here is a salad for you! Haha, balance, right?
And a dressing option for the salad.
This CHERRY SAUCE can be drizzled on top, if desired.
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**
LINKS TO PRODUCTS USED
A springform pan is a must for this recipe.
A foil lined baking tray makes for easy cleanup of any accidental spills.
- Springform pan
- Baking tray
- Handheld electric mixer
- 2 cups Nilla waffer cookies smashed
- 1/2 cup Dark brown sugar
- 3/4 cup Browned butter
- CHEESECAKE FILLING
- 24 ounces Cream cheese 3-8 ounce packages, room temperature
- 1 cup Granulated sugar
- 1 cup Sour cream
- 4 Eggs room temperature
- 3 teaspoons Pure vanilla extract
- 1/2 teaspoon Lemon zest
- SOUR CREAM TOPPING
- 1 cup Sour Cream
- 1/2 cup Granulated sugar I use organic cane sugar
- 1/2 teaspoon Pure vanilla extract
- Place enough Nilla wafers into a large zippered plastic bag to make 2 cups after being crushed. Using a mallet or rolling pin, beat the cookies until they are a fine sandy texture. Set aside.
- In a medium sized saucepan over medium-high heat, place the butter in the pan to melt. As the butter melts, stir continuously. You will notice the butter get frothy and bubbly. Cook just until the butter is slightly caramel in color and/or you notice a nutty aroma. This will probably take between 4 and 6 minutes. Remove from heat immediately. Browning the butter will give it a warm, almost nutty flavor. Avoid burning it at all costs, as this will render it garbage. I highly advise you do not leave the butter unattended.
- In a large mixing bowl place the crushed cookies, sugar and browned butter. Mix well to combine all ingredients.
- Place the cookie butter mixture into the springform pan. Press the cookie mixture into the bottom of the 9 inch springform pan. Set aside on a foil lined baking sheet.
- CHEESECAKE FILLING
- Pre-heat oven to 350°F
- In a large mixing bowl, with an electric mixer, cream together the cream cheese, sour cream, sugar, eggs, vanilla extract and lemon zest until completely blended and very smooth.
- Pour into the crust.
- With the springform pan on a foil lined baking tray, place the cake in a 350°F preheated oven and bake for 45 minutes to one hour. The edges of the cake should just starting to turn a light golden color when done.
- Do not remove the cake from the oven at this point. Simply turn the oven off, open the oven door, and let the cheesecake sit right where it is to slowly cool down. Leave it this way for 2 hours. It is more prone to crack if there is an abrupt temperature change. Mine still cracks, btw.
- After the cheesecake has cooled in the oven for 2 hours, move it to the refrigerator and allow it to cool for an additional 2 hours. After this step run a butter knife around the edges of the crust and remove the springform pan.
- SOUR CREAM TOPPING
- In small bowl, combine the sour cream and sugar and mix until well blended and sugar is dissolved. Pour onto cooled cheesecake, making sure entire top is evenly covered. Refrigerate.
- Enjoy! I hope you love it as much as we do.