Description
This Vanilla Bean Brown Butter Cheesecake offers a delightful blend of classic and elevated flavors. The subtle caramelized depth from the brown butter perfectly complements the smooth vanilla filling. It is not overly sweet, boasting a dreamily creamy texture. This recipe is ideal for entertaining or a stress-free dessert, as you can prepare it ahead of time.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup brown butter (cooled)
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper if desired.
- In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Press firmly into the bottom of the pan to form an even crust. Set aside.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar, mixing until creamy and lump-free.
- Mix in vanilla extract and the seeds from the vanilla bean.
- Add eggs one at a time, mixing on low speed after each until just combined. Avoid overmixing.
- Fold in sour cream and heavy cream until smooth.
- Drizzle in the cooled brown butter and fold gently to incorporate.
- Pour the batter over the prepared crust and smooth the top.
- Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Do not overmix the batter to avoid cracks in your vanilla bean brown butter cheesecake.
- Let the cheesecake cool gradually in the oven to prevent sinking or splitting.
- For an extra indulgent touch, drizzle with salted caramel or top with whipped cream and toasted nuts.
- Use a water bath for a smoother, custard-like texture if preferred when making this brown butter with vanilla bean dessert.
- Slice with a warm knife for clean, even cuts of your homemade vanilla bean brown butter cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg