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Vanilla Bean Brown Butter Cheesecake Recipe

Vanilla Bean Brown Butter Cheesecake Recipe
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★★★★★

5.2 from 31 reviews

This rich and creamy Vanilla Bean Brown Butter Cheesecake features a buttery graham cracker crust and a luscious filling infused with aromatic vanilla bean and nutty browned butter for an indulgent dessert experience.

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

  1. Preheat and prepare crust: Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. Brown the butter: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and releases a nutty aroma. Remove from heat and allow to cool slightly.
  3. Prepare cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Stir in vanilla bean paste or seeds thoroughly.
  4. Add eggs: Add the eggs one at a time to the cream cheese mixture, beating just until combined after each addition to avoid overmixing.
  5. Incorporate sour cream and butter: Gently fold in the sour cream and the browned butter until fully incorporated into the mixture.
  6. Assemble and bake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 55-65 minutes until the edges are set but the center still jiggles slightly when shaken.
  7. Cool gradually: Turn off the oven and leave the cheesecake inside for 1 hour to cool gently, preventing cracks.
  8. Chill before serving: Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

  • Use room temperature cream cheese for a smoother batter and to prevent lumps.
  • Browning the butter adds a deep, nutty flavor; watch carefully to avoid burning.
  • Vanilla bean paste provides intense vanilla flavor without the hassle of scraping seeds.
  • Do not overbeat eggs to keep cheesecake texture creamy and smooth.
  • Leaving the cheesecake to cool in the oven helps avoid cracking on the surface.
  • For the best flavor and texture, allow the cake to chill overnight.
  • You may substitute sour cream with Greek yogurt for a slight tang and creaminess.

Nutrition

Keywords: vanilla bean cheesecake, brown butter cheesecake, graham cracker crust, creamy cheesecake recipe, baked cheesecake dessert

Find it online: https://mixitwitjoe.com/vanilla-bean-brown-butter-cheesecake-recipe/