• Tasnim Haleem

Rich & Creamy Cheesecake

This cheesecake recipe is super rich, thick, and creamy. On a special brown butter crust with a black pepper kick (trust me, just try it). One slice of this indulgent dessert, and your guests will keep asking you to make it again and again.



2 cups crushed graham crackers

½ cup butter (browned)

1 tsp salt

1 tsp cinnamon

½ tsp black pepper


24 oz cream cheese (room temp)

1 cup sugar

1 tbsp cornstarch

3 eggs

¾ cup sour cream

⅓ cup cream

Juice of 1 lime + zest

1.5 tsp vanilla



  1. Brown your butter. Place butter in a pan and heat on medium, stirring constantly until it changes to a light golden color (⅔ mins). Stir constantly to cool the butter so it doesn’t burn. The butter will keep cooking from the residual heat and the color will deepen. To a deep golden/light brown. Once a little cooler, set it aside.

  2. Put your crackers in a ziplock bag, and crush to a a nice crumple. Make sure to not have pieces that are too large, but also do not crust into a dust.

  3. Add in the rest of the ingredients, and then the melted butter. Mix well, and then press into a 9 inch springform pan.

  4. Bake at 375 F until top is browned (about 7-8 mins). Set aside and let it cool while you make the cake mixture.


  1. Leave your cream cheese out for an hr or two, and let it come to room temp. This is so that the cheese can be mixed well, or else it’ll be lumpy, and no one wants that.

  2. Bet your cheesecake on medium speed for a few mins until perfectly smooth and creamy.

  3. Add in the eggs, one at a time, and bet until it mixed in well.

  4. Mix your cornstarch and sugar together, then add in bit by bit into the mixture. Scrape the sides of the pan if needed.

  5. Add in the rest of your ingredients and mix only until incorporated well. Do not over beat the mixture.

  6. Stir slowly by hand for a bit to let out any air bubbles that might have formed.

  7. Pour the mixture onto the already cooked crust. Wrap the bottom of the pan in foil, and place in a waterbath (a larger pan with enough water to go ⅓ way up your cheesecake pan)

  8. Bake in a 325 F preheated oven for 1hr & 20-30 mins, until the top is set and the center is still slightly wobbly, do not overcook.

  9. Let cool for about 20 mins, then run a knife around the rim of the cake to loosen it, and then pop out of the springform pan. Cover loosely and chill in the fridge for 4+ hrs (with the springform bottom still on)

  10. Decorate as you wish (I covered the one shown here with chocolate ganache and lots of egg themed chocolates for Easter!)

  11. Slice with a sharp thin knife, wiping the knife with a wet cloth after every cut.

  12. Enjoy!

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