Vanilla Bean Brown Butter Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add eggs: Add eggs one at a time, mixing briefly after each addition just until combined. Avoid overmixing to keep the batter light.
- 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.
- 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.
- 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.
- 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
