Introduction

Vanilla Bean Brown Butter Cheesecake is a rich and creamy dessert with a luscious twist of nutty browned butter and fragrant vanilla bean. This elegant cheesecake combines a buttery graham cracker crust with a smooth filling that will impress any crowd. Perfect for special occasions or a decadent treat at home.

A close-up of a slice of cheesecake on a white plate, set against a white marbled texture. The cheesecake has three distinct layers: a thick, crumbly light brown base made of crushed biscuits, a smooth, creamy white middle layer of cheesecake filling, and a slightly darker creamy top layer with tiny brown specks scattered across it. A whole vanilla bean pod rests on the top layer near the edge of the slice. There are some crumbs scattered on the plate around the slice, and a silver fork lies beside it. In the background, a full cheesecake with a similar three-layer structure is slightly out of focus on another white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup brown sugar
3 tbsp unsalted butter
4 (8 oz) packages cream cheese, softened
1 ¼ cups granulated sugar
1 tbsp vanilla bean paste or seeds from 1 vanilla bean
4 large eggs
1 cup sour cream

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove from oven and let it cool.
Step 2: In a saucepan over medium heat, melt the 3 tablespoons of butter and continue cooking until it turns golden brown and fragrant, creating brown butter. Remove from heat and let it cool slightly.
Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla bean paste or vanilla seeds and mix well to incorporate.
Step 4: Add the eggs one at a time, beating lightly after each addition just until combined. Avoid overmixing to keep the texture creamy.
Step 5: Stir in the sour cream followed by the cooled brown butter, mixing until fully combined.
Step 6: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Step 7: Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle. Then, turn off the oven and leave the cheesecake inside for 1 hour to gently finish baking.
Step 8: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours before serving to let it fully set.

Tips & Variations

For a richer vanilla flavor, use real vanilla bean seeds instead of paste.
Be careful not to burn the brown butter—watch it closely and remove from heat as soon as it turns golden and smells nutty.
Try topping the cheesecake with fresh berries or a drizzle of caramel sauce for an extra special touch.
If you don’t have a springform pan, use a regular 9-inch cake pan lined with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for about 30 minutes before slicing. This cheesecake is best served chilled but can withstand brief warming if preferred.

How to Serve

A small round cheesecake is placed on a white plate with a raised rim. The bottom layer is dark brown and crumbly, like chocolate or cookie crust. The middle layer is thick, smooth, and creamy pale yellow, taking up most of the height. The top layer is light and dusted with fine brown powder, possibly cocoa or cinnamon, with a small green leaf and a few dark brown coffee beans in the center for decoration. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance and stored in the fridge. In fact, chilling it overnight helps the flavors develop and improves the texture.

What if I don’t have vanilla bean paste?

You can substitute with 1 teaspoon of pure vanilla extract, though the flavor will be less intense than using vanilla bean paste or seeds.

Vanilla Bean Brown Butter Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

This Vanilla Bean Brown Butter Cheesecake combines a rich, nutty brown butter flavor with the classic creamy smoothness of cheesecake. A crisp graham cracker crust forms the perfect base for the luscious, vanilla bean-speckled filling, making it an irresistible dessert for any occasion.

Author: Bella
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup brown sugar

For the filling:

3 tbsp unsalted butter
4 (8 oz) packages cream cheese, softened
1 ¼ cups granulated sugar
1 tbsp vanilla bean paste or seeds from 1 vanilla bean
4 large eggs
1 cup sour cream

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and allow it to cool.
Bake the brown butter: In a saucepan over medium heat, melt the 3 tablespoons of unsalted butter. Continue cooking until the butter turns golden brown and releases a nutty aroma. Be careful not to burn it. Set the brown butter aside to cool slightly.
Mix the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, ensuring there are no lumps. Stir in the vanilla bean paste or seeds for a fragrant and flavorful base.
Add eggs gradually: Add the eggs one at a time, mixing only until each egg is just incorporated. This careful mixing helps maintain the creamy texture without overworking the batter.
Incorporate sour cream and brown butter: Fold in the sour cream and the cooled brown butter gently until the mixture is uniform and silky.
Fill and bake: Pour the cheesecake filling over the cooled crust and smooth out the top with a spatula. Bake the cheesecake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Cool gradually: Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This prevents cracking and ensures a smooth texture.
Chill before serving: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to fully set before slicing and serving.

Notes

Use full-fat cream cheese and sour cream for the creamiest texture.
Allow the brown butter to cool slightly before mixing to prevent cooking the eggs.
Do not overmix after adding the eggs to avoid a dense cheesecake.
Using a springform pan makes it easier to remove the cheesecake without damaging it.
For extra flavor, garnish with fresh berries or a drizzle of caramel sauce.

Keywords: Vanilla Bean Brown Butter Cheesecake, cheesecake recipe, graham cracker crust, vanilla bean cheesecake, creamy cheesecake, brown butter dessert