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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Sep 23, 2022 by Paula Montenegro · Income from ads and affiliate links 43 Comments

    Brown Sugar Cheesecake

    Jump to Recipe
    Slice of Brown Sugar Cheesecake on white plate, with text
    Slice of Brown Sugar Cheesecake on white plate, with text
    Slice of Brown Sugar Cheesecake on white plate, with text

    Creamy, smooth, with a sour cream topping and the unmistakable caramel flavor that only brown sugar can achieve. It keeps well and can be frozen. If you're looking for a new idea for a holiday dessert, this brown sugar cheesecake is a sure hit.

    Single slice of brown sugar cheesecake with sour cream topping on a white plate. Silver fork and white background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2017, the text and images in this post have been updated to serve you better. The recipe remains the same.

    I have a lot of cookbooks, and I mean hundreds. A lot.

    So I have recipes I want to try bookmarked everywhere. This brown sugar cheesecake had been on my bucket list for years. Well, it's finally here, and let me tell you, it's an amazing recipe!

    Being a huge fan of cheesecake - mega huge - I can assure you this is a fantastic one, not your usual, but definitely worth making, especially during the holidays.

    Cheesecake origin

    For those not familiar with cheesecake, it is a sweet, creamy dessert that features cream cheese as its main ingredient and usually has a graham cracker base.

    Apparently, its origins go way back to Ancient Greece.

    But modern-day cheesecake started in the late 1800, and there are a million and one different recipes nowadays, from the traditional to no-bake cheesecake, special diets, etc.

    Table of Contents Hide
    Why you'll love this recipe
    Ingredients
    The crust
    Achieving a smooth filling
    Sour cream topping
    When is the cheesecake done?
    Can you freeze it?
    Related recipes you might like:
    Brown Sugar Cheesecake

    Why you'll love this recipe

    • It keeps well: as with most cheesecakes, it can be made ahead and kept refrigerated for 4-5 days or frozen for a few weeks before serving.
    • It's different: as much as we love a classic cheesecake filling, this is a welcome change with great flavors. This cheesecake filling is terrific, smooth and creamy, with a hint of burnt sweetness from the molasses. Fabulous.
    • It's creamy: the texture is wonderfully soft and smooth.
    Partial image of whole brown sugar cheesecake on white cake stand. Grey background.

    Ingredients

    For the crust:

    This part involves the popular graham cracker crust with the addition of ground almonds. Pecans are another good option.

    • Graham cracker crumbs: you need fine crumbs so using a food processor is the best choice. I use homemade graham crackers or regular graham crackers when I can get a hold of them, but honey maid graham crackers, cinnamon graham crackers, or vanilla wafers work well if you want to have a choice of cookie crusts.
    • Almonds: they are finely ground and meld with the cookie crumbs to make a firm crust.
    • Unsalted butter.

    For the filling:

    • Brown sugar: is the star of this cheesecake recipe so use your favorite one. Depending on what's available, I go back and forth between light and dark brown sugar. You can use muscovado too, but it tends to sweeten less than regular brown sugar.
    • Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese but other premium brands work fine.
    • Molasses: it contributes to achieving a deep flavor, an almost burnt caramel undertone that is amazing. I wouldn't substitute it, but if you usually find it too overpowering, use half molasses and half runny honey.
    • Bourbon: it's part of the topping flavoring. Use a teaspoon of vanilla if you don't want to use alcohol.
    Brown sugar cheesecake ingredients in bowls on white surface including molasses, butter, almonds, cream, graham crackers, eggs, flavorings.

    The crust

    Nuts give this cookie crust a wonderful crunchiness and toasted flavor.

    It covers the bottom and goes halfway up the sides of the pan, so there's more crust than usual. Which is a good thing, of course.

    Vintage Kitchen tip:start pressing the crumb mixture on the sides. When you start at the center and work outwards, you might run out of cookie mix before and not cover the sides completely. 

    Top view of cheesecake crumb crust process as it's pressed into a round pan on white marble surface.

    Achieving a smooth filling

    We all know that a smooth and creamy cheesecake is the end game.

    This is achieved by following certain steps, very easy ones:

    1. Have all ingredients at room temperature: we need a smooth, completely lump-free cream cheese mixture, and the right temperature ensures the ingredients integrate well.
    2. Don't overbeat when adding the eggs: we don't want to add air to the filling as that can make it puff too much during baking.
    3. Oven temperature: start with a medium/high temperature and then lower it so the cheesecake bakes slowly and the filling doesn't puff and crack. Leave the cheesecake in the oven for an hour after turning it off. This greatly improves texture.
    4. Refrigeration: the cheesecake must be refrigerated for at least 8 hours in the pan after completely cooling down. Well covered in plastic wrap or foil. I chill them for no less than 24hs.
    Pouring brown sugar cheesecake filling into crumb crust on a round cake pan with aluminum foil in the bottom. White surface and background.

    Sour cream topping

    In the old days, many cheesecake recipes called for a sour cream topping added during the last minutes of baking.

    Nowadays, many include it in the filling, like this baked cheesecake with chocolate crust. I think this modern twist is a great one. It adds texture and a slight tang.

    But, for this brown sugar cheesecake, the topping is applied the old-fashioned way, and it works well. It contrasts the deep-flavored brown sugar filling and it looks gorgeous.

    How to add the topping?

    This topping comes together in a minute; simply mix all ingredients in a bowl. If you don't want to use bourbon, simply add some vanilla extract or paste.

    This sour cream topping is applied when the oven is turned off.

    You remove the cheesecake from the oven, spread the topping, and pop it back for an hour, so it settles and bakes with the residual heat.

    The filling will still be crazy wobbly, so you might feel apprehensive doing it. Be careful when you apply it and remember that the heat will loosen it and it will spread further on its own.

    It will solidify as it cools down.

    Spreading sour cream topping with a silver spoon on top of brown sugar cheesecake in the pan.

    When is the cheesecake done?

    This is a loaded question because doneness depends on the recipe and the way it's baked.

    My answer is that the filling will always be very wobbly, especially in the center, when the time comes to turn off the oven.

    My steps are simple and they work:

    1. Turn off the oven while the cheesecake is still jiggly or wobbly, according to the instructions. The main concern is about not properly cooking the eggs, and that is not a problem, at least with the baking times instructed in the recipes in this blog.
    2. Leave the cheesecake in the oven for an hour and don't open the door. The residual heat will cook it a bit more.
    3. Take it out, and let cool completely on a wire rack.
    4. Wrap in plastic and refrigerate for at least 8 hours. I recommend 24 to 48 hours for a creamier texture.
    Lifting a slice of brown sugar cheesecake from cake on a white cake stand. Grey background.

    Can you freeze it?

    Of course! Cheesecake freezes beautifully.

    I have a theory that a few days in the freezer, after it has been refrigerated for at least 8 hours, actually helps improve the creamy consistency and texture. But that's me.

    This brown sugar cheesecake can be made ahead and frozen. Let defrost at room temperature for about 45 minutes before serving.

    Slice of brown sugar cheesecake on a white plate with a silver fork. White surface.

    So rest assured that this brown sugar cheesecake is worth every calorie.

    It's the perfect dessert for the string of holidays that have already started and go into the next year. A wonderful alternative to traditional pies and cakes, or a different addition to recipes you wouldn't even dream of not making.

    Close-up of partially eaten slice of brown sugar cheesecake on white plate with fork.

    Related recipes you might like:

    • Slice of ganache topped oreo cheesecake lifted with a metal cake server. Grey background.
      The Best Oreo Cheesecake (with video!)
    • Silver fork inserted in a slice of chocolate cheesecake on a white plate.
      Baileys Chocolate Cheesecake
    • Close-up of cheesecake square on white plate, fork digging into it, berry topping
      Cheesecake with Chocolate Crust
    • A slice of cheesecake pie on grey plate, bite of cheesecake on a silver fork.
      Easy Cheesecake Pie

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Single slice of brown sugar cheesecake with sour cream topping on a white plate. Silver fork and white background.

    Brown Sugar Cheesecake

    ★★★★★

    5 from 12 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Creamy, smooth, with a sour cream topping and the unmistakable caramel flavor that only brown sugar can achieve. It keeps well and can be frozen. If you're looking for a new idea for a holiday dessert, this brown sugar cheesecake is a sure hit. 

    • Total Time: 2 hours 30 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For the crust:

    • 1 ½ cups graham cracker crumbs
    • ½ cup toasted ground almonds
    • 6 tablespoons (90g) unsalted butter, melted

    For the filling:

    • 3 ½ cups (760g) cream cheese, room temperature
    • 4 tablespoons (60g) unsalted butter, room temperature
    • 1 cup light brown sugar (firmly packed)
    • 2 tablespoons molasses
    • 1 teaspoon vanilla extract
    • ½ cup sour cream
    • ¼ cup cream
    • 4 large eggs

    For the topping:

    • 1 ½ cups sour cream, at room temperature
    • 2 tablespoons light brown sugar
    • 2 tablespoons bourbon

    Instructions

    For the crust:

    1. Mix all ingredients in a bowl until it looks like wet sand.
    2. Line the bottom of a 9 inch (24cm) springform pan with aluminum foil and attach the sides.
    3. Press cookie mixture onto bottom and up sides of the pan (about 1 inch). Refrigerate while preparing the filling.

    For the filling:

    1. Preheat oven to 350ºF /180ºC.
    2. In a large bowl beat cream cheese, butter and sugar until completely smooth.
    3. Add molasses, vanilla, sour cream and cream and beat just until incorporated.
    4. Add eggs, one at a time, barely waiting for one to incorporate before adding the next one.
    5. Pour mixture into prepared pan and bake for 40 minutes.
    6. Lower oven temperature to 300ºF/150ºC and bake for 40 minutes more. Keep oven on.
    7. Remove cake and carefully spread topping on. Cheesecake will be wobbly.
    8. Return to the oven, bake for another 5 minutes and turn the oven off. Leave cheesecake for one hour inside the oven without opening the door.
    9. Remove to a wire rack, let cool completely, wrap in plastic and refrigerate for at least 6 hours or overnight.

    For the topping:

    1. Mix all ingredients in a bowl.

    To serve cheesecake:

    1. Remove sides from springform pan and lift aluminum foil.
    2. Place cake on serving plate and decorate with nuts.
    3. Keep refrigerated.

    Notes

    • Use a different nut in the crust. Pecans work very well too.
    • Change the bourbon for another liquor, or omit it if you prefer. Use vanilla extract with 2 tablespoons cream.
    • I like to keep it in the refrigerator (well-wrapped) for at least 24 hours before eating it.
    • Freeze it up to a month. Well wrapped in plastic and then aluminum.
    • Author: Paula Montenegro
    • Prep Time: 30
    • Cook Time: 120
    • Category: Cheesecakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: ⅛
    • Calories: 789
    • Sugar: 34.7 g
    • Sodium: 386.7 mg
    • Fat: 63.4 g
    • Carbohydrates: 42.1 g
    • Fiber: 1.1 g
    • Protein: 15.2 g
    • Cholesterol: 251.5 mg

    Keywords: brown sugar cheesecake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from  The best American Recipes 2005-2006 by Fran McCullough and Molly Stevens

    Lifting slice of Brown Sugar Cheesecake from cake on white cake stand

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Edith Victor says

      June 04, 2021 at 4:40 pm

      This looks so delicious, and such a flavor-packed Brown Sugar Cheesecake! Cannot wait to eat this, my mouth is filled with water already. Thanks for sharing this recipe

      Reply
      • Paula Montenegro says

        June 04, 2021 at 6:54 pm

        Happy to hear that Edith! Let me know how it went. Have a great weekend.

        Reply
    2. Beverley says

      December 23, 2020 at 6:33 pm

      Quick question...it calls for 1/4 cream. What kind of cream is this? Could I maybe just use more sour cream? The only cream I have seen in grocery stores is coffee cream, whipping cream or sour cream. TY in advance.

      ★★★★★

      Reply
      • Paula Montenegro says

        December 23, 2020 at 7:50 pm

        Hi Beverley, you can use heavy, double or whipping cream. It adds richness and creaminess, but you can use sour cream instead. It's a small amount. Hope this helps.

        Reply
        • Beverley Woodward says

          December 26, 2020 at 8:36 am

          Thank you so much! Getting ready to make it right now.

    3. Alexis says

      November 10, 2020 at 6:21 pm

      Wow this recipe is so unique and beautiful! I am a big sweet/savory person, so I love the idea of cheese to brown sugar. I never would have thought of that myself but it’s a great idea, I can’t wait to try this!

      ★★★★★

      Reply
    4. Jo says

      November 25, 2019 at 3:17 am

      Thank you for all those tips. Love a good cheesecake like this one. Looks so creamy, utterly delicious! I wish to grab a big slice od it right away.

      ★★★★★

      Reply
    5. Leanne says

      November 24, 2019 at 8:58 pm

      Paula, this cheesecake looks amazing! I don't often make cheesecake but I usually make one around the holidays, and this one would be perfect. It has a fall vibe and my family would love it! Thanks for sharing!

      ★★★★★

      Reply
    6. Lori | The Kitchen Whisperer says

      November 24, 2019 at 3:33 pm

      Oh look how luscious and creamy your cheesecake looks! I seriously want a bite of it! And that sour cream layer! Perfect! This is a great addition to the holidays!

      ★★★★★

      Reply
    7. Marisa Franca Stewart says

      November 23, 2019 at 3:19 pm

      This is the perfect dessert for the holidays. So dreamy and creamy! I've never tried using brown sugar in it but yum it sounds so good. And that topping looks to die for. I haven't made cheesecake in a while but your recipe inspired me to give it a go this holiday season.

      ★★★★★

      Reply
    8. Danielle says

      November 22, 2019 at 11:19 pm

      The cheesecake that has the perfect texture and looks absolutely stunning! I LOVED your tips on how to achieve a smooth cheesecake filling - so helpful!

      ★★★★★

      Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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