Brown Sugar Cheesecake

There’s something truly magical about a dessert that brings everyone together, and Brown Sugar Cheesecake is one of those enchanting dishes. Imagine the aroma wafting through your kitchen as the cheesecake bakes, filling the air with warmth and sweetness. I first discovered this recipe during a chilly fall evening, when friends gathered around the table for a cozy dinner. As I prepared the cheesecake, I couldn’t help but feel excited about the joy it would bring to my loved ones. The combination of rich, creamy filling with the hint of brown sugar creates a dessert that’s both comforting and indulgent. Topped with luscious butterscotch sauce, it becomes a showstopper for any occasion, be it a festive gathering or a simple family dinner. Every bite sings with nostalgia, reminding me of times spent together over shared meals and laughter.

What Goes Into Brown Sugar Cheesecake

Creating a Brown Sugar Cheesecake is about choosing ingredients that complement each other beautifully. The combination of cream cheese, sour cream, and brown sugar lays the foundation for a rich, creamy filling. Each element plays a crucial role in achieving that perfect balance of sweetness and tang. The oats in the crust add a delightful texture and earthiness, making it a unique twist on traditional cheesecake.

• 2 cups (180 grams) quick-cooking oats: These oats form the base of the crust, offering a nutty flavor and a hearty texture that beautifully contrasts the creamy filling.
• 1 1/2 cups (330 grams) plus 2 tablespoons (28 grams) firmly packed C&H® Light Brown Sugar, divided: This is the star of the show, providing the rich sweetness that complements the cheesecake.
• 3/4 cup (94 grams) all-purpose flour: This helps bind the crust together, giving it structure while ensuring it doesn’t become too dense.
• 1 tablespoon (6 grams) ground cinnamon: A warm spice that adds depth to the crust, making each bite aromatic and comforting.
• 10 tablespoons (140 grams) unsalted butter, melted: This ingredient is essential for creating a rich and buttery flavor in the crust.
• 3 (8-ounce) packages (680 grams) cream cheese, softened: The creamy base of the cheesecake, providing that luscious mouthfeel.
• 1/2 teaspoon (1.5 grams) kosher salt: Enhances and balances the sweetness of the dish.
• 2 cups (480 grams) sour cream, room temperature and divided: Adds a tangy flavor and creamy texture that elevates the cheesecake.
• 2 teaspoons (8 grams) vanilla extract, divided: This adds a fragrant depth, complementing the rich flavors.
• 4 large eggs (200 grams), room temperature: These help set the cheesecake and give it structure.
• Butterscotch Sauce: A luscious topping that takes the cheesecake to the next level, adding sweetness and a beautiful finish. Ingredients include:
• 1 cup (240 grams) heavy whipping cream: Provides richness to the sauce.
• 3/4 cup (165 grams) firmly packed C&H® Light Brown Sugar: The main sweetener in the sauce, deepening its flavor.
• 1/4 cup (57 grams) unsalted butter: Adds creaminess and richness.
• 1/4 teaspoon kosher salt: Balances the sweetness.

Cooking Method for Brown Sugar Cheesecake

Making a Brown Sugar Cheesecake is a labor of love that yields delightful results. Follow these steps, and you’ll be rewarded with a creamy, decadent dessert that will have everyone coming back for seconds!

1. Preheat your oven to 325°F (170°C) and prepare a 9-inch springform pan by spraying it with baking spray that contains flour. This ensures that your cheesecake won’t stick to the sides.

2. For the crust, in a large bowl, whisk together oats, 3/4 cup of brown sugar, flour, and cinnamon. Then, stir in the melted butter until everything is well combined. The mixture should hold together when squeezed, indicating it’s ready to be pressed into the pan.

3. Press the oat mixture into the bottom and three-fourths of the way up the sides of your prepared pan. Bake this crust until it’s fragrant and set, around 15 to 20 minutes. Once done, let it cool completely while keeping the oven on.

4. Wrap a large piece of heavy-duty foil around the bottom and up the sides of the springform pan. This prevents water from seeping in during the baking process. Place the wrapped pan in a large oven-safe bag, tucking the ends so the bag is flush with the top edge of the pan. If you lack an oven bag, you can simply wrap the pan in a double layer of foil.

5. For the cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup of brown sugar, and kosher salt at medium speed until smooth and creamy, which should take about 3 minutes. Don’t forget to stop and scrape the sides of the bowl to ensure an even mix.

6. Add 1 cup of sour cream and 1 teaspoon of vanilla, continuing to beat until fully combined. It’s essential to mix well, so your filling is uniform and creamy.

7. Lower the mixer speed to low, and begin adding the eggs one at a time. Make sure to beat just until combined after each addition. Scrape the sides of the bowl again to ensure everything is incorporated.

8. Pour the filling into the cooled crust, spreading it evenly. Place the roasting pan in the oven and carefully add hot water to the pan, ensuring it comes about 1 inch up the sides of the springform pan. This water bath helps the cheesecake bake gently and evenly.

9. Bake the cheesecake until it wobbles slightly when gently shaken and an instant-read thermometer reads between 150°F (66°C) to 155°F (68°C). This should take about 1½ hours to 1 hour and 45 minutes. Once done, carefully remove the roasting pan from the oven.

10. Increase your oven temperature to 400°F (200°C) for the topping. In a medium bowl, whisk together the remaining 1 cup of sour cream, 2 tablespoons of brown sugar, and 1 teaspoon of vanilla. Gently spread this mixture over the cheesecake using an offset spatula.

11. Return the roasting pan to the oven and bake until the topping is just set, about 5 minutes. After that, carefully remove the roasting pan and springform pan from the water bath and let the cheesecake cool completely on a wire rack.

12. Once cool enough to handle, remove the foil and bag. Refrigerate the cheesecake until it’s cold and set, which should take at least 3 hours or overnight. This step is important for the flavors to meld beautifully.

13. While the cheesecake cools, prepare the Butterscotch Sauce. In a medium saucepan, combine all sauce ingredients and bring them to a boil over medium-high heat. Whisk constantly until the butter melts and the sugar dissolves.

14. Cook the sauce while whisking frequently until it thickens, which should take about 8 to 10 minutes. Once thickened, remove it from heat and allow it to cool completely before storing it in an airtight container in the fridge for up to 2 weeks.

15. When you’re ready to serve, use a thin-bladed knife to run between the sides of the pan and the cheesecake to help it release if needed. Carefully remove the sides of the pan and transfer the cheesecake to a serving plate.

16. Pipe the chilled Butterscotch Sauce over the cheesecake and serve it with the remaining sauce. Refrigerate any leftovers in an airtight container for up to 3 days.

Make It Your Own

Every kitchen is a canvas, and with a few adjustments, you can make this Brown Sugar Cheesecake uniquely yours. Here are some great ideas:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before covering to avoid condensation.
• Freezing: Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in foil. Thaw in the fridge overnight before serving.
• Pairing: This cheesecake pairs beautifully with fresh fruits like strawberries or blueberries, adding a refreshing contrast to the rich flavors.
• Flavor Variations: Consider adding a tablespoon of lemon juice or zest to the filling for a citrusy twist or mixing in chocolate chips for a chocolatey version.
• Serving Style: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Accompaniments for Brown Sugar Cheesecake

Serving a Brown Sugar Cheesecake is just as delightful as making it. Here are some fantastic ideas for accompaniments:

• Fresh Fruit: Slices of fresh strawberries, raspberries, or blueberries not only add a pop of color but also a refreshing tartness that cuts through the richness of the cheesecake.
• Whipped Cream: A generous dollop of whipped cream on top adds a fluffy texture that complements the creamy cheesecake.
• Chocolate Sauce: For chocolate lovers, a drizzle of warm chocolate sauce can elevate the dessert to new heights.
• Tea or Coffee: Pairing this cheesecake with a cup of hot tea or coffee not only balances the sweetness, but it also makes for a cozy dessert experience.
• Seasonal Gatherings: This cheesecake works beautifully for fall gatherings like Thanksgiving, where it can be a delightful alternative to pumpkin pie.
• Special Occasions: Whether it’s a birthday or anniversary, this cheesecake feels like a celebration on its own.

FAQ

Conclusion

The Brown Sugar Cheesecake is truly a special dessert that brings a touch of elegance to any gathering. Its rich flavor and creamy texture are sure to impress your guests and make your occasion memorable. I encourage you to try making this delightful cheesecake; it’s a rewarding baking experience that will surely become a favorite in your home!

Brown Sugar Cheesecake

The ultimate comfort dessert, Brown Sugar Cheesecake is rich, creamy, and topped with a decadent butterscotch sauce. Perfect for gatherings or a cozy night in, this easy-to-make cheesecake will satisfy your sweet cravings. Make it tonight and impress your guests!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Quick-Cooking Oats
• 1.5 cups C&H® Light Brown Sugar divided
• 3/4 cup All-Purpose Flour
• 1 tablespoon Ground Cinnamon
• 10 tablespoons Unsalted Butter melted
• 3 packages Cream Cheese softened
• 1/2 teaspoon Kosher Salt
• 2 cups Sour Cream room temperature and divided
• 2 teaspoons Vanilla Extract divided
• 4 large eggs Large Eggs room temperature
• 1 cup Heavy Whipping Cream
• 3/4 cup C&H® Light Brown Sugar
• 1/4 cup Unsalted Butter
• 1/4 teaspoon Kosher Salt

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Mixing Bowl
• Wooden Spoon

Method

 

1. Preheat your oven to 325°F (170°C) and prepare a 9-inch springform pan by spraying it with baking spray that contains flour.
2. For the crust, in a large bowl, whisk together oats, 3/4 cup of brown sugar, flour, and cinnamon. Then, stir in the melted butter until everything is well combined.
3. Press the oat mixture into the bottom and three-fourths of the way up the sides of your prepared pan. Bake until fragrant and set, around 15 to 20 minutes. Let cool completely.
4. Wrap a large piece of heavy-duty foil around the bottom and up the sides of the springform pan to prevent water from seeping in during baking.
5. For the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup of brown sugar, and kosher salt at medium speed until smooth and creamy.
6. Add 1 cup of sour cream and 1 teaspoon of vanilla, beating until fully combined.
7. Lower the mixer speed to low and start adding eggs one at a time, beating until combined after each addition.
8. Pour the filling into the cooled crust, spreading it evenly. Place the roasting pan in the oven and add hot water to come about 1 inch up the sides of the springform pan.
9. Bake until it wobbles slightly when gently shaken and an instant-read thermometer registers 150°F (66°C) to 155°F (68°C), about 1½ hours to 1 hour and 45 minutes.
10. Increase the oven temperature to 400°F (200°C) and bake the topping mixture until just set, about 5 minutes.
11. Once cool, carefully remove the foil and bag and refrigerate until set, at least 3 hours or overnight.
12. For the Butterscotch Sauce, combine all ingredients in a medium saucepan and bring to a boil, whisking until well combined.
13. Serve with the cheesecake and refrigerate any leftovers in an airtight container for up to 3 days.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Tip 2: Yes, you can freeze the cheesecake! Wrap it tightly for later enjoyment.
• Tip 3: Fresh fruits add a refreshing contrast to the rich flavors.
• Tip 4: Consider adding lemon zest for a citrusy twist.
• Tip 5: Serve with whipped cream or vanilla ice cream for extra indulgence.

Previous PostZucchini Poke Cake

Next Post Veggie Roll Ups

Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.