Description
This rich and creamy Brown Butter Vanilla Bean Cheesecake blends the nutty aroma of caramelized brown butter with the delicate sweetness of real vanilla bean, all nestled on a buttery graham cracker crust. Perfectly baked to a smooth and luscious texture, it’s an indulgent dessert ideal for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean, seeds scraped
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup brown butter (prepared by melting and browning butter)
Topping (Optional)
- Whipped cream
- Additional vanilla bean seeds or brown butter drizzle
Instructions
- Preheat oven: Set the oven temperature to 325°F (163°C) to prepare for baking the crust and cheesecake filling.
- Prepare the brown butter: In a small saucepan over medium heat, melt the butter while stirring frequently until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool to room temperature before adding to the filling.
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake the crust for 8-10 minutes until set, then remove and let it cool.
- Make the filling: Using a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a consistent texture. Stir in vanilla extract and the scraped seeds from the vanilla bean until evenly incorporated. Gradually blend in the sour cream, heavy cream, and cooled brown butter until the filling is silky and well combined.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top. Bake in the preheated oven for 50-60 minutes, or until the center is mostly set but still slightly jiggly to the touch.
- Cool the cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for 1 hour. This helps prevent cracking and promotes even texture. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Once chilled, optionally top the cheesecake with whipped cream, a drizzle of brown butter, or extra vanilla bean seeds for garnish before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Brown butter must be cooled before mixing into the batter to prevent cooking the eggs prematurely.
- Gradual cooling in the oven followed by refrigeration helps avoid cracks on the cheesecake surface.
- Use a springform pan for easy removal and clean edges.
- To enhance flavor, use fresh vanilla bean seeds in addition to vanilla extract.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
