Description
Vanilla Bean Brown Butter Cheesecake is a stunning, flavorful upgrade to your traditional cheesecake. The nutty aroma of browned butter adds depth to the crust and filling, while fresh vanilla bean infuses every bite with rich warmth. It’s creamy, dense, and perfectly balanced—a gourmet dessert that feels luxurious but is surprisingly easy to make.
Ingredients
For the Brown Butter Graham Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, browned
- 2 tbsp brown sugar
- Pinch of salt
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, room temp
- ¾ cup granulated sugar
- Seeds from 1 vanilla bean (or 2 tsp vanilla bean paste)
- 3 large eggs, room temp
- ½ cup sour cream
- ½ cup heavy cream
- 2 tbsp all-purpose flour
- Pinch of salt
- Optional: 1 tsp vanilla extract for extra boost
Optional Topping:
- Whipped cream or crème fraîche
- Caramel drizzle or fresh berries
- Extra browned butter (drizzled) or toasted pecans
Instructions
1. Brown the butter:
In a small saucepan, melt the butter over medium heat. Stir constantly until it foams, then turns golden and smells nutty (about 4–6 minutes). Remove from heat and cool slightly.
2. Make the crust:
Mix graham crumbs, brown sugar, and salt in a bowl. Add browned butter and stir until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool.
3. Lower oven to 325°F (163°C).
4. Prepare the filling:
Beat cream cheese until smooth and creamy. Add sugar and vanilla bean seeds; beat until well blended. Add eggs one at a time, scraping sides as needed. Stir in sour cream, heavy cream, flour, and salt until just combined — do not overmix.
5. Assemble and bake:
Pour filling over the crust. Tap the pan gently to remove air bubbles. Place pan in a water bath (wrap bottom in foil if using springform). Bake at 325°F for 55–65 minutes, until edges are set and center slightly jiggles.
6. Cool and chill:
Cool cheesecake in oven with door cracked open for 1 hour. Remove, then chill at least 4 hours or overnight.
7. Serve:
Top with whipped cream, a drizzle of brown butter or caramel, or fresh berries.
Notes
- Use vanilla bean paste for an easier alternative to scraping pods
- Don’t rush the brown butter—watch carefully to avoid burning
- Room temperature ingredients help avoid lumps in the batter
- Avoid overmixing to keep the texture smooth and reduce cracking
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Cheesecakes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 22g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg