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Vanilla Bean Brown Butter Cheesecake Recipe

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★★★★★

4.5 from 87 reviews

This Vanilla Bean Brown Butter Cheesecake combines the rich, nutty flavor of browned butter with the classic creamy texture of cheesecake, enhanced by the aromatic sweetness of real vanilla bean. A buttery graham cracker crust forms the perfect base for this indulgent dessert, baked to creamy perfection and chilled for a smooth, luscious finish.

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. Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
  2. Brown the Butter: In a saucepan over medium heat, melt the butter, swirling occasionally, until it turns golden brown and emits a nutty aroma. This typically takes about 5 minutes. Be careful not to burn it. Remove from heat and let it cool slightly to room temperature.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy, avoiding overbeating. Add the vanilla bean paste or scraped vanilla seeds and mix well to incorporate.
  4. Add the Eggs: Add the eggs one at a time, mixing gently after each addition just until blended to avoid incorporating too much air.
  5. Combine Remaining Ingredients: Stir in the sour cream followed by the cooled brown butter, mixing until the filling is fully combined and smooth.
  6. Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
  7. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually, which helps prevent cracking.
  8. Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving to allow it to fully set and develop flavor.

Notes

  • Use room temperature cream cheese to ensure a smooth and lump-free batter.
  • Be careful while browning butter to prevent burning, as it can turn bitter.
  • To avoid cracks, do not overmix and allow the cheesecake to cool gradually in the oven before chilling.
  • For added depth, vanilla bean paste can be substituted with fresh vanilla bean seeds or high-quality vanilla extract.
  • Chilling the cheesecake overnight yields the best texture and flavor.

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

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