Name: Vanilla Bean Brown Butter Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 5 h 35 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tbsp unsalted butter, melted; ¼ cup brown sugar; 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

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Introduction

This Vanilla Bean Brown Butter Cheesecake is a luscious twist on a classic favorite. The nutty richness of brown butter combined with the delicate aroma of real vanilla beans creates an irresistible dessert perfect for any occasion.

A slice of cheesecake with three visible layers sits on a white plate over a white marbled texture. The bottom layer is a crumbly, rough-textured brown crust, above it is a thin, slightly darker brown layer with a smooth texture, and the top layer is a thick, creamy off-white cheesecake with a soft, smooth surface. The cheesecake slice is topped with a small dark brown vanilla bean and tiny brown specks are sprinkled over it. Crumbs from the crust are scattered around the plate, and part of a black fork rests on the plate's edge. The background shows the rest of the cheesecake, slightly out of focus, with a soft white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup brown sugar
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

Step 1: Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool.
Step 2: In a saucepan over medium heat, brown the 3 tablespoons of butter until it turns golden and smells nutty. Set aside to cool slightly.
Step 3: Using a mixer, beat the cream cheese and granulated sugar together until smooth and creamy. Add the vanilla bean paste or scraped seeds and mix well.
Step 4: Add eggs one at a time, mixing just until combined after each addition—avoid overmixing.
Step 5: Stir in the sour cream and cooled brown butter until the mixture is fully incorporated and smooth.
Step 6: Pour the filling over the prepared crust and smooth the top with a spatula.
Step 7: Bake for 55-65 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside for 1 hour to finish cooking gently.
Step 8: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours before serving to allow it to set fully.

Tips & Variations

For a deeper vanilla flavor, use fresh vanilla bean seeds instead of paste.
Allow the brown butter to cool but not solidify before mixing into the batter to avoid lumps.
Serve with fresh berries or a drizzle of caramel sauce for an extra special touch.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To retain freshness, use a cake dome or airtight container. Before serving, let it sit at room temperature for 15-20 minutes for the best texture. You can also freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a slice of cheesecake on a white plate, placed on a white marbled texture. The cheesecake has three layers: a crumbly brown base at the bottom, a thick creamy white middle layer, and a light beige top layer sprinkled with tiny dark specks. A dark brown vanilla bean pod rests on top near the slice's edge. Crumbs are scattered around the slice on the plate. A silver fork lies near the cheesecake slice with part of the handle out of view. In the background, there is a partial view of the remaining cheesecake on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of vanilla bean paste?

Yes, you can substitute 1 tablespoon of vanilla extract, but using vanilla bean paste or seeds offers a more intense and authentic vanilla flavor.

How do I prevent cracks on my cheesecake?

To avoid cracks, mix the batter gently to prevent air bubbles, bake at a low temperature, and allow the cheesecake to cool gradually in the turned-off oven. Also, avoid opening the oven door during baking.