Why You’ll Love This Recipe
This cheesecake stands out for its deep, complex flavor from the browned butter and the aromatic, floral notes from real vanilla bean. It’s rich and velvety yet surprisingly light on the palate. The preparation is simple with straightforward ingredients, and the results are an elegant dessert that’s sure to impress family, guests, and yourself.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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1/2 cup unsalted butter
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24 oz cream cheese, softened
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1 cup granulated sugar
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1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
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3 large eggs
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1/2 cup sour cream
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
For Topping (Optional):
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Whipped cream
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Extra browned butter drizzle
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Fresh berries
directions
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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of the prepared pan. Set aside.
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In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let it cool slightly.
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In a large bowl, beat the softened cream cheese until smooth and creamy.
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Add the sugar and vanilla bean seeds (or vanilla extract) and beat until combined.
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Slowly add the browned butter, then mix in the eggs, one at a time, scraping the bowl as needed.
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Add the sour cream, flour, and salt, and mix just until smooth and combined.
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Pour the batter over the crust in the springform pan and smooth the top.
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Bake for 50-60 minutes, or until the center is almost set but still slightly wobbly.
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Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
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Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
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Before serving, top with whipped cream, a drizzle of extra browned butter, or fresh berries if desired.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 55 minutes
Cooling and Chilling Time: 5 hours (minimum)
Total Time: 6 hours 20 minutes
Calories: Approx. 450 kcal per slice
Servings: 12 slices
Variations
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Chocolate Crust: Use chocolate wafer cookies instead of graham crackers for a rich chocolate base.
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Nutty Twist: Add finely chopped toasted pecans or hazelnuts to the crust for extra texture.
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Mini Cheesecakes: Bake in a muffin tin lined with cupcake liners for individual portions; reduce baking time to about 20 minutes.
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Citrus Burst: Add a teaspoon of lemon or orange zest to the batter for a bright, fresh flavor.
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Salted Caramel Drizzle: Top with a homemade salted caramel sauce for a truly decadent finish.
storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For best flavor and texture, let it sit at room temperature for 20-30 minutes before serving. Cheesecake can also be frozen: wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying. No reheating is necessary.
FAQs
What does browned butter add to cheesecake?
Browned butter gives the cheesecake a nutty, rich, almost caramel-like depth of flavor that elevates the dessert.
Can I use vanilla extract instead of a vanilla bean?
Yes, use 2 teaspoons of pure vanilla extract if you don’t have a vanilla bean.
Why does my cheesecake crack?
Cracks often happen from overbaking or sudden temperature changes; cooling it gradually in the oven helps prevent this.
Do I need a water bath for this cheesecake?
It’s not required for this recipe, but using one can help achieve an ultra-smooth top with fewer cracks.
How do I know when the cheesecake is done baking?
The edges should be set, but the center should still jiggle slightly when you gently shake the pan.
Can I make this cheesecake gluten-free?
Yes, substitute gluten-free graham crackers and ensure the flour is gluten-free or use a small amount of cornstarch.
Can I prepare the cheesecake ahead of time?
Absolutely, this cheesecake actually tastes better when made a day in advance.
How do I scrape a vanilla bean?
Split the bean lengthwise with a sharp knife, then use the back of the knife to scrape out the tiny seeds.
What can I use if I don’t have sour cream?
You can substitute full-fat Greek yogurt for a very similar texture and flavor.
Can I add toppings besides whipped cream?
Yes, toppings like caramel sauce, fresh fruit, chocolate ganache, or a dusting of cinnamon are all delicious options.
Conclusion
Vanilla Bean Brown Butter Cheesecake is a decadent, crowd-pleasing dessert that delivers a sophisticated twist on the classic cheesecake. With its rich brown butter flavor and aromatic vanilla bean, it’s sure to become a favorite for holidays, celebrations, or whenever you want to treat yourself to something truly special. Whether served simply or dressed up with toppings, each slice is pure bliss.
Vanilla Bean Brown Butter Cheesecake
This Vanilla Bean Brown Butter Cheesecake is a luxurious dessert featuring a rich brown butter graham cracker crust and a silky, creamy vanilla bean filling. Perfect for holidays, special occasions, or whenever you crave a truly decadent treat!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, browned
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Brown the butter in a small saucepan over medium heat until golden and fragrant; cool slightly.
- In a bowl, mix graham cracker crumbs, sugar, salt, and browned butter. Press mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla bean paste; beat until combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Blend in sour cream and heavy cream just until smooth.
- Pour batter over cooled crust. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool for 1 hour inside.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use true vanilla bean paste for the best flavor and signature speckled look.
- For a water bath: wrap pan in foil and place in a larger pan with 1 inch of water to prevent cracks.
- Let all ingredients come to room temperature for a silky, lump-free filling.
- Garnish with whipped cream and a sprinkle of brown sugar for extra flair.
