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Vanilla Bean Brown Butter Cheesecake

Decadent Slice of Vanilla Bean Brown Butter Cheesecake

This Vanilla Bean Brown Butter Cheesecake elevates a classic dessert with nutty, caramelized brown butter and fragrant vanilla. It’s rich, creamy, and utterly irresistible.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • For the Cheesecake Filling:
  • 1/2 cup unsalted butter
  • 32 ounces cream cheese, softened
  • 1 3/4 cups granulated sugar
  • 1 vanilla bean, split and scraped
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 large egg yolks

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake for 8-10 minutes, or until lightly golden. Let cool slightly.
  3. Make the Brown Butter: In a light-colored saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  4. Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the vanilla bean seeds and sour cream.
  5. Gradually beat in the cooled brown butter until combined.
  6. Beat in the eggs and egg yolks one at a time, mixing until just combined. Be careful not to overmix.
  7. Pour the filling over the crust.
  8. Bake for 55-70 minutes, or until the edges are set but the center is still slightly wobbly.
  9. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  10. Remove from the oven and let cool completely at room temperature.
  11. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  12. Carefully remove the cheesecake from the springform pan and serve.

Notes

Serve with fresh berries or a drizzle of caramel sauce for an extra special treat.