Meet this new brown butter caramel cheesecake as Thanksgiving is coming up and many are looking through dusty cookbooks trying to find the perfect recipe to surprise their guests. 

This cheesecake is not only perfect for Thanksgiving, but also for Friendsgiving this year. I have simple directions anyone can follow and make. 

There are 3 parts to this recipe, one for the brown butter crust, then the sour cream cheesecake, and finally, the salted caramel topping sauce. 

To start off, we make the Brown-Butter Graham Cracker Crust. The recipe requires 4 tbsp (60g) of unsalted butter, 1¾ cups (230g) of Graham Cracker Crumbs (around 15 Graham Crackers), 2 tbsp (25g) of brown sugar, and a pinch of salt.  

Now, it’s time to preheat the oven. Set the temperature to 350°F. Grease a 9” cake tin with butter or cooking oil and line the bottom with parchment. Then, we will need to brown the butter, which is done by melting the butter over medium heat in a pan, and consistently stirring until it turns a golden brown color. Then, it needs to be taken off the heat immediately when it’s done and let to cool. Then, crumb the graham crackers into fine crumbs and mix in the brown sugar, salt, and cooled butter. Finally, press the mixture into the tin and bake for 10 minutes until just beginning to brown and set aside to cool. 

The next step is to prepare the Sour Cream Cheesecake Base. Prepare ⅔ cups (160ml/150g) of half & half, 4 eggs room temperature, 2tsp vanilla extract, ⅔ cups (160ml/150g) of sour cream room temperature, 4 cups (900g) of cream cheese room temperature (around 4 standard blocks), 1 cup (200g) of sugar, and a pinch of salt. 

This time reduce the oven temperature to 325°F. In a small bowl, mix together the half & half, eggs, and vanilla extract, then set aside. In a large bowl, beat the sour cream to loosen and blend in cream cheese on low speech until combined. Then add sugar and salt and beat until combined. Slowly pour in the egg mixture from the small bowl and beat to combine. 

Pour the now combined mixture over the cooled crust and bake in a water bath for 1.5 hours, then turn off the oven and open the oven door about 1 inch. Allow the cheesecake to cool in the turned off oven for 1 hour and then chill in the fridge (if no space is available, let cool in the oven for a couple more hours). While the cheesecake is cooling, work on the last step which is the Salted Caramel Topping.

To remove the tin, dip the cheesecake into hot water for 30 seconds to 1minute and place a piece of waxed paper on top, then invert onto a flat surface (a baking sheet works well). Then invert again onto a serving tray. 

Lastly, to complete the final step of making the Salted Caramel Topping (it is best to do this step while the cheesecake is cooling), prepare 1 cup (200g) of sugar, 6 tbsp (90g) of butter room temperature, ½ cup (120ml) of half & half and 1tsp of salt. 

Cook the sugar in a tall-sided pan, stirring frequently, until caramelized and smooth. Add the butter and stir to combine. Slowly add the half & half as you stir. Add the salt and let cool. Pour the caramel over the cheesecake at room temperature. Serve and enjoy!