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.
