Craving a dessert that’s rich yet effortless to impress? Vanilla Bean Brown Butter Cheesecake is a Nutty Vanilla Cheesecake that blends a creamy vanilla filling with the warm, nutty depth of brown butter. With a buttery crust and silky texture, this brown butter dessert is perfect for holidays, birthdays, or any special moment. Let’s bake this creamy vanilla cheesecake and delight your guests with its elegant flavor!
Why You’ll Love This Creamy Vanilla Cheesecake
- Deep Flavor: Brown butter brings a caramelized richness to this velvety vanilla treat.
- Smooth Texture: Creamy and dense, it melts in your mouth.
- Make-Ahead Ease: Chill overnight for a fuss-free brown butter dessert.
- Versatile: A crowd-pleaser for celebrations or cozy gatherings.
- Customizable: Add fruit or chocolate for your own twist on this creamy vanilla cheesecake.
Ingredients for Creamy Vanilla Cheesecake
Here’s what you’ll need for this brown butter dessert (serves ~8–10):
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ½ cup (115g) unsalted butter, browned
- 2 tbsp (25g) brown sugar
- Pinch of salt
For the Filling:
- 24 oz (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream
- 3 large eggs
- 1 vanilla bean (seeds scraped) or 2 tsp vanilla bean paste
- 1 tsp pure vanilla extract
- 2 tbsp (15g) all-purpose flour
- 1 tbsp lemon juice (optional)
Equipment
- 9-inch springform pan
- Small saucepan
- Mixing bowls
- Stand or hand mixer
- Rubber spatula
- Aluminum foil (for water bath)
- Cooling rack
Ingredient Tips
- Butter: Brown carefully to avoid burning for a nutty velvety vanilla treat.
- Cream Cheese: Room temperature ensures a lump-free creamy vanilla cheesecake.
- Vanilla Bean: Swap for vanilla bean paste for easier prep in this brown butter dessert.
- Flour: Use almond flour for a gluten-free creamy vanilla cheesecake.
- Eggs: Add one at a time to prevent cracks in this velvety vanilla treat.
Directions for Creamy Vanilla Cheesecake
Let’s create this Vanilla Bean Brown Butter Cheesecake—a luxurious brown butter dessert!
Brown the Butter
- In a small saucepan, I melt ½ cup butter over medium heat, swirling until it foams and turns golden with a nutty aroma, about 5–7 minutes.
- I remove it from heat, cool slightly, and set aside for the crust of this creamy vanilla cheesecake.
Prepare the Crust
- I combine 1½ cups graham cracker crumbs, 2 tbsp brown sugar, and a pinch of salt in a bowl, then mix in the browned butter until it looks like wet sand.
- I press this into a 9-inch springform pan, bake at 350°F (175°C) for 8 minutes, and let it cool for a solid base.
Mix the Filling
- In a large bowl, I beat 24 oz softened cream cheese and ¾ cup sugar until smooth, about 2–3 minutes.
- I add ½ cup sour cream, 2 tbsp flour, and seeds from 1 vanilla bean (or 2 tsp vanilla bean paste), blending until creamy.
- I mix in 3 eggs one at a time on low speed, then add 1 tsp vanilla extract and 1 tbsp lemon juice (if using) for a flawless velvety vanilla treat.
Bake the Cheesecake
- I wrap the pan in foil, pour the filling over the cooled crust, and smooth the top.
- I place it in a water bath and bake at 325°F (163°C) for 55–65 minutes, until the edges are set and the center slightly jiggles.
- I turn off the oven, crack the door, and let it cool inside for 1 hour, then cool completely and chill for at least 4 hours, preferably overnight, for a perfect brown butter dessert.
Serve
- I unmold the chilled cheesecake and top with whipped cream or fresh berries for a stunning velvety vanilla treat.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: ~5–6 hours
- Servings: 8–10 slices
- Calories: ~400–450 kcal per slice
- Macros per Serving: 35g carbs, 7g protein, 30g fat, 1g fiber
Variations for Creamy Vanilla Cheesecake
Try these twists on this brown butter dessert:
- Citrus Twist: Add 2 tsp lemon zest for a bright creamy vanilla cheesecake, inspired by LaylaCooks’ Lemon Lavender Cookies.
- Fruit Swirl: Swirl in ¼ cup blueberry compote before baking for a fruity velvety vanilla treat.
- Gluten-Free: Use gluten-free graham crackers for a dietary-friendly brown butter dessert.
- Chocolate Topping: Drizzle with melted dark chocolate for a decadent creamy vanilla cheesecake.
- Spiced Crust: Swap graham crackers for gingersnap crumbs for a warm velvety vanilla treat.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a sweet pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a summery dessert.
Storage
I store leftover creamy vanilla cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, I freeze slices, wrapped tightly, for up to 2 months, thawing in the fridge overnight before serving this brown butter dessert.
Serving Tips
- Presentation: Showcase this creamy vanilla cheesecake on a cake stand for elegance.
- Garnish: Add whipped cream, berries, or powdered sugar for a velvety vanilla treat.
- Pairing: Serve with espresso or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 slice per person for a rich dessert.
- Occasions: Ideal for birthdays, holidays, or dinner parties.
FAQs About Creamy Vanilla Cheesecake
Here are answers to common questions about this dish:
Can I use vanilla extract instead of a vanilla bean?
Yes, 2 tsp high-quality vanilla extract works for this creamy vanilla cheesecake.
Why use brown butter?
It adds a caramelized, nutty depth to this velvety vanilla treat.
Is a water bath required?
Yes, it prevents cracks and ensures a smooth brown butter dessert.
Can I make it gluten-free?
Use gluten-free graham crackers for a dietary-friendly velvety vanilla treat.
How do I avoid cracks?
Use room-temperature ingredients and cool gradually for a perfect creamy vanilla cheesecake.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Vanilla Bean Brown Butter Cheesecake is a decadent dessert that combines nutty brown butter with creamy vanilla for a show-stopping treat. Perfect for any celebration, this velvety vanilla treat will delight your guests. Bake this brown butter dessert, share with loved ones, and enjoy its rich, elegant charm!
Vanilla Bean Brown Butter Cheesecake
Ingredients
For the Crust:
- 1½ cups 150g graham cracker crumbs
- ½ cup 115g unsalted butter, browned
- 2 tbsp 25g brown sugar
- Pinch of salt
For the Filling:
- 24 oz 680g cream cheese, softened
- ¾ cup 150g granulated sugar
- ½ cup 120g sour cream
- 3 large eggs
- 1 vanilla bean seeds scraped or 2 tsp vanilla bean paste
- 1 tsp pure vanilla extract
- 2 tbsp 15g all-purpose flour
- 1 tbsp lemon juice optional
Instructions
Brown the Butter
- In a small saucepan, I melt ½ cup butter over medium heat, swirling until it foams and turns golden with a nutty aroma, about 5–7 minutes. I remove it from heat, cool slightly, and set aside for the crust of this creamy vanilla cheesecake.
Prepare the Crust
- I combine 1½ cups graham cracker crumbs, 2 tbsp brown sugar, and a pinch of salt in a bowl, then mix in the browned butter until it looks like wet sand. I press this into a 9-inch springform pan, bake at 350°F (175°C) for 8 minutes, and let it cool for a solid base.
Mix the Filling
- In a large bowl, I beat 24 oz softened cream cheese and ¾ cup sugar until smooth, about 2–3 minutes. I add ½ cup sour cream, 2 tbsp flour, and seeds from 1 vanilla bean (or 2 tsp vanilla bean paste), blending until creamy. I mix in 3 eggs one at a time on low speed, then add 1 tsp vanilla extract and 1 tbsp lemon juice (if using) for a flawless velvety vanilla treat.
Bake the Cheesecake
- I wrap the pan in foil, pour the filling over the cooled crust, and smooth the top. I place it in a water bath and bake at 325°F (163°C) for 55–65 minutes, until the edges are set and the center slightly jiggles. I turn off the oven, crack the door, and let it cool inside for 1 hour, then cool completely and chill for at least 4 hours, preferably overnight, for a perfect brown butter dessert.
Serve
- I unmold the chilled cheesecake and top with whipped cream or fresh berries for a stunning velvety vanilla treat.
Notes
- Use room temperature ingredients for the smoothest filling.
- Do not overmix the batter—mix just until incorporated.
- Always use a water bath to prevent cracks.
- Chill overnight for best flavor and texture.
- Top with fruit or a drizzle of brown butter glaze for extra elegance.
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