Ultimate Vanilla Bean Brown Butter Cheesecake
A rich and creamy cheesecake infused with the unique flavors of brown butter and vanilla bean, perfect for any occasion.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling
- 24 ounces cream cheese, softened Ensure it is at room temperature.
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 unit vanilla bean, seeds scraped
- 3 large eggs Add one at a time.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 teaspoon all-purpose flour Helps stabilize the filling.
- ¼ teaspoon salt
For the browned butter
- ½ cup unsalted butter Melt and brown until fragrant.
Instructions
Preparation
- Gather all the ingredients and ensure they are at room temperature.
Cooking the crust
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press the mixture into the bottom of the springform pan and bake for 10 minutes. Let cool.
Preparing the filling
- Melt the unsalted butter in a saucepan over medium heat until browned. Let cool slightly.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add brown sugar, vanilla extract, and vanilla bean seeds to the cream cheese, and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, flour, salt, and the cooled browned butter until smooth.
Baking
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour.
Chilling and serving
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Run a knife around the edge of the springform pan before removing the sides. Serve chilled.
Notes
Store any leftovers in an airtight container in the fridge for up to 5-7 days. You can freeze the cheesecake by wrapping it in plastic wrap and then aluminum foil.