Vanilla Bean Brown Butter Cheesecake
Vanilla Bean Brown Butter Cheesecake is a rich and decadent dessert that combines the nutty depth of brown butter with the smooth, creamy texture of classic cheesecake. Infused with real vanilla bean, it’s baked on a buttery graham cracker crust and perfect for special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter browned
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 1 vanilla bean split and seeds scraped (or 2 tsp vanilla bean paste)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil and grease the sides.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and browned butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and fluffy.
- Add sour cream, heavy cream, vanilla bean seeds (or paste), vanilla extract, and salt. Mix until well combined.
- Add eggs one at a time, mixing just until incorporated after each addition.
- Pour filling over the crust and smooth the top.
- Place the springform pan in a larger baking dish and add hot water halfway up the sides (water bath).
- Bake for 55–65 minutes or until center is set but slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- Browning the butter enhances flavor—don’t skip this step.
- Use full-fat cream cheese for best texture.
- Top with whipped cream or fresh berries for extra elegance.