Description
This Vanilla Bean Brown Butter Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust and a smooth, velvety filling infused with the deep flavor of browned butter and vanilla bean. Perfectly baked for a luscious texture and topped with optional whipped cream or caramel sauce, it’s an indulgent treat ideal for holiday celebrations or any special occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (browned and slightly cooled)
Filling
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- Seeds from 1 vanilla bean (or 2 teaspoons vanilla bean paste)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 3 large eggs (room temperature)
- Pinch of salt
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and browned unsalted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar, 1 tablespoon all-purpose flour, vanilla bean seeds (or vanilla bean paste), 1 teaspoon vanilla extract, and a pinch of salt. Mix well, scraping down the sides of the bowl as necessary to combine all ingredients thoroughly.
- Add sour cream: Stir in ½ cup sour cream and mix until fully integrated.
- Incorporate eggs: Beat in 3 large, room-temperature eggs one at a time, adding each just until incorporated. Avoid overmixing to maintain a creamy texture.
- Assemble and bake: Pour the cream cheese filling over the cooled crust and smooth the top evenly. Place the springform pan into a larger baking dish and carefully pour hot water around it to create a water bath—this helps prevent cracking during baking. Bake the cheesecake for 55 to 65 minutes, or until the edges are set while the center remains slightly jiggly.
- Cool the cheesecake: Once baked, turn off the oven and crack the door open. Leave the cheesecake inside the oven to cool gradually for 1 hour to avoid sudden temperature changes that could cause cracks.
- Chill before serving: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
Notes
- To brown the butter, melt it over medium heat until it foams and turns golden-brown with a nutty aroma. Watch carefully to avoid burning.
- Using a water bath during baking is optional but highly recommended to ensure even baking and prevent cracking.
- For extra indulgence, serve slices topped with whipped cream or a drizzle of caramel sauce.
- Room temperature eggs help achieve a smooth filling texture without curdling.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25 g
- Sodium: 260 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 125 mg
