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Vanilla Bean Brown Butter Cheesecake

Irresistible Vanilla Bean Brown Butter Cheesecake Delight

This Vanilla Bean Brown Butter Cheesecake is a decadent dessert featuring rich flavors and creamy textures, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Crushed cookies or gluten-free crumbs can be used.
  • 1/2 cup Unsalted Butter Melted.
  • 1/4 cup Granulated Sugar Brown sugar can enhance flavor.
  • 1/4 teaspoon Salt Optional but enhances flavor.
For the Filling
  • 24 ounces Cream Cheese Soften before mixing.
  • 2 teaspoons Vanilla Extract Use pure vanilla for best results.
  • 1 whole Vanilla Bean Seeds scraped from the pod.
  • 3 large Large Eggs Ensure room temperature.
  • 1 cup Sour Cream Greek yogurt can be used.
  • 1/2 cup Heavy Cream Half-and-half is a lighter option.
  • 1/2 cup Brown Butter Make sure to cool before use.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • saucepan
  • measuring cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, granulated sugar, and salt; stir until resembles wet sand. Press into the bottom of the springform pan.
  3. Beat softened cream cheese until smooth; gradually add sugar and mix until fluffy.
  4. Mix in vanilla extract and scraped vanilla bean seeds, then add eggs one at a time, mixing on low.
  5. Fold in sour cream and heavy cream until well blended.
  6. Melt unsalted butter in a saucepan until golden brown and nutty, let cool.
  7. Fold the cooled brown butter into the cheesecake batter.
  8. Pour batter over the crust and bake for 50-60 minutes until edges are set.
  9. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour.
  10. After cooling, store in the fridge covered for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 7gFat: 32gSaturated Fat: 18gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Let the cheesecake reach room temperature before serving to enhance flavors. Wrap leftovers tightly and store in the fridge for up to five days.

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