Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake offers a rich and creamy dessert experience with a nutty twist from the browned butter. The classic graham cracker crust complements the smooth filling infused with fragrant vanilla bean, making it an irresistible treat for any occasion.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup brown sugar
• 3 tbsp unsalted butter
• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
• 4 large eggs
• 1 cup sour cream

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool.
2. Step 2: In a saucepan over medium heat, melt 3 tablespoons of butter and cook until it turns golden brown and fragrant. Remove from heat and let it cool slightly.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla bean paste or seeds and mix well.
4. Step 4: Add the eggs one at a time to the cream cheese mixture, mixing just until combined after each addition.
5. Step 5: Stir in the sour cream and the browned butter until fully incorporated and smooth.
6. Step 6: Pour the filling over the cooled crust and smooth the top with a spatula.
7. Step 7: Bake the cheesecake for 55 to 65 minutes, until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside for 1 hour to finish cooking gently.
8. Step 8: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours before serving to set fully.

Tips & Variations

• For an extra depth of flavor, use homemade graham cracker crumbs or try adding a teaspoon of cinnamon to the crust mixture.
• Substitute vanilla bean paste with high-quality vanilla extract if vanilla beans are unavailable.
• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• If you prefer a less dense texture, add an extra egg white to the filling for lightness.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To maintain moisture, wrap the springform pan tightly with plastic wrap or transfer the cheesecake to an airtight container. When ready to serve, you can let it sit at room temperature for 15-20 minutes. Avoid freezing as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute 1 teaspoon of vanilla extract for the vanilla bean paste or seeds. The flavor will be slightly different but still delicious.

How do I know when the cheesecake is done baking?

The edges should be firmly set while the center remains a bit jiggly when gently shaken. This ensures a creamy texture once cooled and chilled.

Vanilla Bean Brown Butter Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This Vanilla Bean Brown Butter Cheesecake features a rich and creamy cream cheese filling infused with aromatic vanilla bean and nutty brown butter, all resting on a buttery graham cracker crust. The cheesecake is baked to perfection, resulting in a smooth texture with a slight jiggle at the center, then cooled and chilled to develop its full flavor and velvety consistency.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup brown sugar

For the filling:

• 3 tbsp unsalted butter
• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
• 4 large eggs
• 1 cup sour cream

Instructions

1. Prepare crust: Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, and brown sugar until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove and allow it to cool.
2. Brown the butter: In a saucepan over medium heat, melt the 3 tablespoons of unsalted butter, swirling and stirring frequently until it turns golden brown and releases a fragrant, nutty aroma. Remove from heat and set aside to cool slightly.
3. Make the filling base: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until the mixture is smooth, creamy, and free of lumps. Add the vanilla bean paste (or seeds from one vanilla bean) and mix well to distribute the flavor evenly.
4. Add eggs: Add eggs one at a time, mixing briefly after each addition just until combined. Avoid overmixing to keep the batter light.
5. Incorporate sour cream and brown butter: Stir in the sour cream and the cooled browned butter into the cream cheese mixture until the filling is completely and smoothly combined.
6. Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until the edges appear set but the center still has a slight jiggle when gently shaken.
7. Cool the cheesecake: Once baking is complete, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
8. Chill before serving: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate it for at least 4 hours, or preferably overnight, to allow it to firm up and develop full flavor before serving.

Notes

• Using vanilla bean paste or real vanilla bean seeds gives an intense, natural vanilla flavor.
• Brown butter adds a nutty richness that enhances the depth of the cheesecake.
• Do not overmix the batter once eggs are added to avoid incorporating too much air.
• Slow cooling inside the turned-off oven helps prevent cracks on the cheesecake surface.
• Refrigerate for at least 4 hours, though overnight chilling is best for optimal texture.
• Make sure all ingredients, especially cream cheese and eggs, are at room temperature for best blending results.

Keywords: Vanilla bean cheesecake, brown butter cheesecake, graham cracker crust, creamy cheesecake, baked cheesecake dessert