Brown Butter Honey Cheesecake

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups graham cracker crumbs
• ¼ cup sugar (for crust) + ¾ cup sugar (for filling)
• ½ teaspoon ground cinnamon
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup honey
• 24 oz (3 packages) cream cheese, softened

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly with cooking spray or butter to prevent sticking.
2. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Cook the butter until it turns golden brown and has a nutty aroma, about 5-7 minutes. Stir frequently to avoid burning. Once browned, remove from heat and let cool slightly.
3. In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and ½ teaspoon ground cinnamon. Pour in the browned butter and mix until fully combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove and allow to cool while preparing the filling.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add in the ¾ cup sugar and mix until well incorporated.
6. Add the honey, vanilla extract, and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary to ensure everything is well blended.
7. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
8. Bake in the oven for 50-60 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for another hour to cool gradually, which helps prevent cracks.
9. Remove the cheesecake from the oven and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
10. Before serving, carefully remove the sides of the springform pan. Slice and enjoy your delicious Brown Butter Honey Cheesecake!

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