Best Brown Sugar Crust For Cheesecakes Recipes

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

BROWN SUGAR CHEESECAKE WITH BOURBON BUTTERSCOTCH SAUCE

Steps:

• Make crust:
• Preheat oven to 350° F.
• In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside.
• Make filling:
• In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined.
• Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)
• Make topping:
• In a bowl stir together sour cream, brown sugar, and vanilla.
• Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours and up to 4 days.
• Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.
• Serve cake with sauce.