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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake Bliss

This Vanilla Bean Brown Butter Cheesecake is a rich and decadent dessert, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits for a different flavor.
  • 6 tbsp Unsalted Butter, melted Can be replaced with coconut oil for a dairy-free version.
  • 1/4 cup Brown Sugar White sugar may be substituted but will slightly alter flavor.
For the Filling
  • 3 tbsp Unsalted Butter Adds richness and flavor depth.
  • 4 packages (8 oz each) Cream Cheese, softened Use full-fat for best results.
  • 1 1/4 cups Granulated Sugar Can be reduced slightly for less sweetness.
  • 1 tbsp Vanilla Bean Paste Or Seeds from 1 Vanilla Bean. Pure vanilla extract is a suitable alternative.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.

Equipment

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

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). Allow ample time for your oven to reach this temperature.
  2. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar until well blended. Press into the bottom of a 9-inch springform pan and bake for about 10 minutes.
  3. Melt 3 tablespoons of unsalted butter in a small saucepan over medium heat until golden brown and nutty, about 5–7 minutes. Remove from heat to cool.
  4. In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth, about 2–3 minutes. Scrape down the sides to combine well.
  5. Add the vanilla bean paste to the mixture and blend thoroughly. Incorporate eggs one at a time, mixing just until combined after each addition.
  6. Carefully stir in the sour cream and browned butter until fully integrated into the filling.
  7. Pour the filling over the cooled crust in the springform pan and smooth the top.
  8. Bake for 55–65 minutes until the edges are set but the center jiggles slightly. Cool in the oven for 1 hour.
  9. Remove from the oven and allow to come to room temperature for 30 minutes.
  10. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 270mgPotassium: 160mgFiber: 1gSugar: 22gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth, lump-free batter. Refrigerate cheesecake for at least 4 hours before serving for best results.

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