Buttermilk Brown Sugar Cheesecake
Indulge in the rich, tangy sweetness of Buttermilk Brown Sugar Cheesecake—a silky dessert masterpiece that combines the warmth of brown sugar with the slight tang of buttermilk. This decadent cheesecake starts with a buttery graham cracker crumb crust, perfectly balanced by a velvety filling made from cream cheese, brown sugar, and a touch of heavy cream. Baked to perfection with a just-set center, it achieves creamy bliss with every bite. Whether served plain or adorned with caramel drizzle or whipped cream, this stunning dessert is perfect for holidays, special occasions, or whenever you're craving a showstopping treat. With its caramel-like depth and creamy texture, this cheesecake is destined to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Brown sugar
- 24 ounces Cream cheese, softened
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Buttermilk
- 0.25 cup Heavy cream
- 2 teaspoons Vanilla extract
- 4 Eggs
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth and fluffy using a hand mixer or stand mixer on medium speed.
Add 1 cup of brown sugar, granulated sugar, and flour to the cream cheese, and beat until well combined.
Slowly blend in the buttermilk, heavy cream, and vanilla extract until smooth.
Add the eggs one at a time, beating on low speed after each addition just until blended to avoid overmixing.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Bake the cheesecake in the preheated oven for 60 minutes or until the edges are set but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Optional: Top the cheesecake with a drizzle of caramel sauce or whipped cream for extra indulgence.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 38.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
