Vanilla Bean Brown Butter Cheesecake
This Vanilla Bean Brown Butter Cheesecake combines creamy, rich cheesecake with the nutty, caramelized flavor of brown butter and the elegance of real vanilla beans. Perfect for celebrations, gatherings, or a special treat at home, it’s a dessert that impresses without being complicated.
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted and browned
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1 vanilla bean, split and scraped
- 1 cup sour cream
- 2 tbsp all-purpose flour
Instructions
- Preheat Oven and Prepare Pan:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. - Brown the Butter:
Melt ½ cup butter in a small saucepan over medium heat. Stir constantly until golden brown and aromatic, about 5–7 minutes. Let cool slightly. - Make the Crust:
Combine graham cracker crumbs with the cooled brown butter in a medium bowl. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Cool slightly. - Prepare Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add vanilla extract and vanilla bean seeds; mix thoroughly. - Incorporate Eggs and Sour Cream:
Beat in eggs one at a time. Fold in sour cream and flour until smooth. - Combine with Brown Butter:
Slowly add cooled brown butter to the filling, mixing on low speed until evenly combined. - Bake Cheesecake:
Pour filling over crust. Smooth the top. Bake 50–60 minutes until edges are set and center slightly jiggles. - Cool and Chill:
Let cool in oven with door slightly open for 1 hour. Refrigerate at least 4 hours or overnight. - Serve:
Remove from pan, add optional toppings like berries or caramel, slice, and enjoy.
Notes
Use real vanilla beans for best flavor.
Avoid overmixing to prevent cracks.
Cheesecake can be made in advance for convenience.