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Vanilla Bean Brown Butter Cheesecake

Heavenly Vanilla Bean Brown Butter Cheesecake Delight

A creamy Vanilla Bean Brown Butter Cheesecake with a buttery graham cracker crust, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with digestive biscuits if desired.
  • 6 tablespoons Unsalted Butter (melted) Salted butter can be used but adjust salt accordingly.
  • 0.25 cups Granulated Sugar Consider using brown sugar for depth.
  • 0.25 teaspoon Salt Kosher salt or sea salt works well here.
For the Cheesecake Filling
  • 24 ounces Cream Cheese (softened) Mascarpone can be an alternative.
  • 1 tablespoon Vanilla Extract Opt for pure vanilla extract.
  • 1 whole Vanilla Bean (split and scraped) Extra vanilla extract can be a substitute.
  • 3 large Eggs Ensure they are at room temperature.
  • 1 cup Sour Cream Greek yogurt can be a lighter alternative.
  • 1 cup Heavy Cream Use half and half for a lighter texture.
  • 6 tablespoons Brown Butter Ensure it has cooled slightly.

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Medium bowl
  • Large Mixing Bowl
  • Small Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and coat the bottom and sides of a 9-inch springform pan with cooking spray.
  2. Mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt in a medium bowl until resembling wet sand. Press into the bottom of the prepared springform pan.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium until smooth. Gradually add in 1 cup of sugar, vanilla extract, and scraped vanilla bean seeds until homogeneous.
  4. Add the eggs one at a time while mixing on low speed. Scrape down the bowl and gently fold in sour cream and heavy cream with a spatula.
  5. Melt the unsalted butter in a small saucepan until golden brown and nutty. Allow it to cool slightly, then fold it into the cheesecake batter.
  6. Pour the batter over the prepared crust and bake in the oven for 50-60 minutes until the edges are set with a slight jiggle in the center.
  7. Turn off the oven and crack the door slightly; let the cheesecake cool in the oven for about 1 hour.
  8. Cool to room temperature then refrigerate for at least 4 hours or preferably overnight.
  9. Remove the sides of the springform pan and slice into portions to serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 6gFat: 32gSaturated Fat: 18gCholesterol: 95mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing after adding eggs. Chill overnight for flavors to deepen.

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