Description
Vanilla Bean Brown Butter Cheesecake is a rich and luxurious dessert with a nutty brown butter crust and creamy vanilla-speckled filling. It’s elegant, aromatic, and perfect for special occasions or indulgent moments.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/4 tsp salt
- 6 tbsp brown butter (cooled slightly)
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp all-purpose flour
- 1 vanilla bean (seeds scraped) or 2 tsp vanilla bean paste
- 4 tbsp brown butter (cooled)
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, brown sugar, salt, and cooled brown butter for the crust. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- In a saucepan, brown the butter until golden and nutty, then cool.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, then mix in sour cream, heavy cream, flour, and vanilla bean seeds or paste.
- Stir in the cooled brown butter until fully incorporated.
- Pour filling over crust. Place pan in a larger dish and fill halfway with hot water for a water bath.
- Bake for 60–70 minutes, until edges are set and center is slightly jiggly.
- Turn off oven, leave cheesecake inside with door ajar for 1 hour.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
- Use a water bath for the creamiest texture and to prevent cracking.
- High-quality vanilla paste or extract can substitute fresh vanilla bean.
- Make ahead — cheesecake tastes best after chilling overnight.
- Top with caramel, fruit, or whipped cream for added flair.
- Freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
