Vanilla Bean Brown Butter Cheesecake Recipe

Why You’ll Love Vanilla Bean Brown Butter Cheesecake Recipe

If you’re a fan of cheesecakes with a twist, this one will quickly become your favorite. The nutty brown butter adds a sophisticated depth of flavor, while the vanilla bean infusion brings a natural sweetness that enhances the overall taste. This cheesecake has a perfect balance of creamy and rich textures, with a buttery, slightly crispy crust. It’s sure to impress guests, and it’s as delightful to eat as it is to make.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup brown sugar

• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 packages (8 oz) cream cheese, softened

• 1 cup granulated sugar

• 1/4 cup all-purpose flour

• 1/4 teaspoon salt

• 3 large eggs

• 2 teaspoons vanilla bean paste

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 1/4 cup unsalted butter, browned

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: Preheat the oven to 325°F (163°C). In a medium-sized bowl, mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Brown the butter: In a small saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.

3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, flour, and salt, mixing until combined. Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as needed.

4. Add vanilla and sour cream: Stir in the vanilla bean paste, sour cream, and heavy cream. Finally, drizzle in the brown butter and mix until smooth.

5. Bake the cheesecake: Pour the filling into the cooled crust. Tap the pan on the counter to remove air bubbles. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door slightly open for an hour.

6. Chill the cheesecake: After removing the cheesecake from the oven, let it cool to room temperature. Refrigerate for at least 4 hours or overnight for the best results.

7. Serve and enjoy: Once chilled, remove the cheesecake from the springform pan, slice, and serve.

Servings and Timing

• Servings: 10-12 slices

• Preparation time: 20 minutes

• Cook time: 55-60 minutes

• Cooling and chilling time: 5 hours (including resting time)

Variations

• Crust Variations: Try using crushed chocolate cookies, digestive biscuits, or even a nut-based crust like almonds for a different flavor.

• Flavor Variations: You can add a touch of citrus zest, like lemon or orange, to the filling for an additional fresh flavor.

• Toppings: Top the cheesecake with fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce for extra indulgence.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure to cover the cheesecake to prevent it from absorbing any unwanted flavors.

• Freezing: This cheesecake can also be frozen for up to 3 months. After it has cooled completely, wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

• Reheating: Cheesecake is best enjoyed cold, but if you prefer it slightly warmer, allow it to sit at room temperature for about 30 minutes before serving.

FAQs

1. Can I use vanilla extract instead of vanilla bean paste?

Yes, you can use vanilla extract in place of vanilla bean paste, but keep in mind that the flavor will be slightly different. Vanilla bean paste adds a richer, more authentic vanilla flavor, along with the characteristic specks of vanilla beans.

2. Can I make this cheesecake without browning the butter?

While the brown butter adds a unique nutty flavor, you can skip this step if you’re short on time. The cheesecake will still be delicious, though it may lack the depth that brown butter provides.

3. How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools. If you use a thermometer, it should reach about 150°F (65°C) in the center.

4. Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from being made a day in advance. The flavors have time to set, and it will be easier to slice when completely chilled.

5. How long should I let the cheesecake cool before refrigerating it?

Let the cheesecake cool at room temperature for about 1 hour, then refrigerate it for at least 4 hours or overnight to allow it to fully set.

6. Can I use a different type of crust?

Yes, feel free to experiment with different crusts such as a cookie crust (chocolate or vanilla) or a gluten-free crust if you need a gluten-free version.

7. How can I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter. Additionally, bake the cheesecake at a lower temperature and consider using a water bath to create an even cooking environment.

8. Can I freeze leftovers?

Yes, you can freeze the cheesecake for up to 3 months. Be sure to wrap it well in plastic wrap and foil before freezing.

9. What can I serve with the cheesecake?

This cheesecake pairs wonderfully with fresh fruit like berries, a drizzle of chocolate or caramel sauce, or a dollop of whipped cream.

10. Can I make this cheesecake gluten-free?

Yes, you can use a gluten-free graham cracker or cookie crust for a gluten-free version of this cheesecake.

Conclusion

This Vanilla Bean Brown Butter Cheesecake is a luxurious dessert that will impress your friends and family with its rich flavor and creamy texture. The brown butter adds a deep, nutty flavor that elevates the classic cheesecake. Whether you’re serving it for a special occasion or just because, it’s sure to be a hit!

Vanilla Bean Brown Butter Cheesecake Recipe

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This Vanilla Bean Brown Butter Cheesecake is the ultimate dessert indulgence, featuring a rich, velvety cheesecake made with brown butter and fragrant vanilla beans. The toasted brown butter adds depth and a nutty flavor, perfectly complemented by the creamy cheesecake filling. Ideal for special occasions or a sweet treat, this decadent dessert will impress everyone with its luxurious flavor and smooth texture.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12-16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 cup brown butter, cooled
• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 tablespoon vanilla bean paste (or vanilla extract)
• 4 large eggs
• 1 ¼ cups sour cream
• 1 tablespoon all-purpose flour
• Pinch of salt

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Instructions

• Prepare the crust:
• Preheat the oven to 325°F (163°C).
• Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form the crust. Bake for 8 minutes, then remove and cool.
• Make the filling:
• In a large bowl, beat softened cream cheese until smooth and fluffy.
• Add in the granulated sugar, brown butter, and vanilla bean paste, and mix until fully combined.
• Gradually add the eggs, one at a time, mixing well after each addition.
• Fold in the sour cream, flour, and salt until the batter is smooth.
• Bake the cheesecake:
• Pour the cheesecake batter over the prepared crust. Tap the pan gently to remove any air bubbles.
• Bake for 1 hour, then turn off the oven and leave the cheesecake inside for another hour.
• Afterward, remove the cheesecake from the oven and let it cool completely.
• Chill in the fridge for at least 4 hours or overnight before serving.
• Serve and enjoy:
• Before serving, top with fresh berries or whipped cream if desired. Slice, serve, and enjoy!

Notes

• Make sure the cream cheese is softened to room temperature for a smoother texture.
• For extra flavor, consider adding a vanilla bean pod or a splash of vanilla extract to the filling.
• Brown butter can be made ahead of time, and it’s important to let it cool to room temperature before using it in the cheesecake batter.