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Vanilla Bean Brown Butter Cheesecake

Heavenly Vanilla Bean Brown Butter Cheesecake Bliss

Indulge in the rich flavors of Vanilla Bean Brown Butter Cheesecake, a luxurious dessert that's easy to make and irresistibly creamy.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ½ cups Graham Cracker Crumbs Provides a buttery, slightly sweet texture for the sturdy crust.
  • ⅓ cup Granulated Sugar Sweetens both the crust and filling, balancing the tang of cream cheese.
  • ½ cup Unsalted Butter (melted) Binds the crust ingredients and adds richness.
For the Filling
  • ½ cup Unsalted Butter (for browning) Infuses a nutty flavor into the cheesecake.
  • 16 oz Cream Cheese (softened) The base of the filling, providing tanginess and creaminess.
  • 3 large Eggs Help bind and set the filling to a creamy consistency.
  • 2 tbsp Vanilla Bean Paste/Seeds Adds aromatic depth and visual speckling.
  • 1 cup Sour Cream Adds tanginess and richness to prevent a dense filling.
  • 1 cup Heavy Cream Whipped to top the cheesecake, adding an airy contrast.
  • 2 tbsp Powdered Sugar Sweetens and stabilizes the whipped cream topping.
  • 1 tsp Vanilla Extract Enhances the whipped cream’s flavor, tying back to the filling.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs and granulated sugar. Drizzle in the melted butter and mix until combined.
  3. Press the mixture into the bottom of the greased springform pan and bake for 10 minutes until slightly golden.
  4. In a saucepan over medium heat, melt the unsalted butter for the filling, stirring frequently until browned.
  5. In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix well.
  6. Add eggs one at a time, mixing well after each addition. Scrape in vanilla bean paste and mix until combined.
  7. Pour cooled brown butter into the cream cheese mixture and fold in until combined. Add sour cream and mix just enough to combine.
  8. Pour the filling over the cooled graham cracker crust and smooth the top.
  9. Bake for 45-50 minutes until edges are set and center jiggles slightly.
  10. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  11. Transfer to the refrigerator to chill for at least 4 hours or overnight.
  12. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  13. Dollop or spread the whipped cream over the cheesecake, garnish as desired, and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 5gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

This cheesecake is easy to make and perfect for any gathering or special occasion.

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