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Vanilla Bean Brown Butter Cheesecake

Decadent Vanilla Bean Brown Butter Cheesecake to Wow Your Guests

Indulge in this Vanilla Bean Brown Butter Cheesecake, a rich and creamy dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Graham Cracker Crumbs Substitution: Use digestive biscuits for a different flavor profile.
  • 1/2 cup Unsalted Butter (melted) Ensure it’s not too hot before adding to the batter.
  • 1/4 cup Granulated Sugar Substitution: Coconut sugar for a lower glycemic option.
  • 1/4 teaspoon Salt A pinch is sufficient; do not omit.
Filling
  • 16 ounces Cream Cheese (softened) Substitution: Mascarpone can be used for a different texture.
  • 1 cup Sour Cream Substitution: Greek yogurt, though it may slightly alter flavor.
  • 1/2 cup Heavy Cream Substitution: Half and half can work but will be less rich.
  • 2 teaspoons Vanilla Extract
  • 1 each Vanilla Bean (split and scraped) Substitution: More vanilla extract can be used in place.
  • 3 large Eggs Add at room temperature for best incorporation.
  • 1/2 cup Brown Butter Watch for the butter to turn golden brown and develop aroma.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with cooking spray.
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, granulated sugar, and salt until it resembles wet sand. Press this mixture into the bottom of your springform pan to form a crust. Bake for 10 minutes and let cool.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, vanilla extract, and vanilla beans, mixing well.
  4. Adding eggs one at a time at low speed, mix until just combined. Carefully fold in sour cream and heavy cream.
  5. Melt unsalted butter in a saucepan over medium heat, swirling until golden brown and nutty. Cool slightly before folding into batter.
  6. Pour cheesecake batter over the crust in the springform pan, smoothing out the surface.
  7. Bake in the preheated oven for 50-60 minutes until the edges are set but the center has a gentle jiggle.
  8. Turn off the oven and crack the door, allowing the cheesecake to cool for about 1 hour. Transfer to the fridge to chill for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 6gFat: 32gSaturated Fat: 18gCholesterol: 120mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best flavor, chill the cheesecake overnight to allow the flavors to meld beautifully.

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