Vanilla Bean Brown Butter Cheesecake Recipe
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.
- 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
