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Vanilla Bean Brown Butter Cheesecake

Irresistible Vanilla Bean Brown Butter Cheesecake Recipe

This Vanilla Bean Brown Butter Cheesecake is a luxurious twist on a classic dessert, elevating flavors with rich brown butter and aromatic vanilla bean.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Substitute with digestive biscuits or gluten-free graham crackers for a gluten-free option.
  • 6 tablespoons unsalted butter Use salted butter for added flavor if preferred.
  • 0.5 cups brown sugar White sugar can be used as a substitute.
For the Filling
  • 16 ounces cream cheese Use full-fat cream cheese for best results.
  • 1 cup granulated sugar Can be replaced with sugar alternatives if needed.
  • 3 large eggs Ensure they’re at room temperature.
  • 2 teaspoons vanilla bean paste/seeds Using vanilla extract won't provide the same visual appeal.
  • 0.5 cups sour cream Greek yogurt can be a lighter substitute.
  • 6 tablespoons brown butter Carefully brown it without burning.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Mix together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press into the bottom of your springform pan to create a solid crust. Bake for 10 minutes and let cool.
  3. Brown the unsalted butter in a saucepan over medium heat until rich golden brown, about 5-7 minutes. Let cool slightly.
  4. Beat the softened cream cheese and granulated sugar until smooth. Mix in the vanilla bean paste or seeds.
  5. Add the eggs one at a time, mixing just until combined after each addition.
  6. Gently stir in the cooled browned butter and sour cream until just combined.
  7. Pour the creamy filling over the cooled crust. Smooth the top evenly with a spatula.
  8. Bake for 55 to 65 minutes until the edges are set and the center has a slight jiggle. Turn off oven and leave the cheesecake inside for an additional hour.
  9. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
  10. Remove the sides of the springform pan, slice with a sharp knife, and serve.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUCalcium: 8mgIron: 4mg

Notes

Be mindful while browning the butter. Ensure eggs are at room temperature for the best texture. Avoid overmixing after adding eggs to prevent a dense cheesecake.

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