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Vanilla Bean Brown Butter Cheesecake

Decadent Vanilla Bean Brown Butter Cheesecake You'll Love

This Vanilla Bean Brown Butter Cheesecake combines rich flavors with a creamy texture, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • Oven
  • Springform Pan
  • mixing bowls
  • Electric Mixer
  • Small saucepan

Ingredients
  

For the Crust

  • 1.5 cups Graham cracker crumbs This forms a crunchy base that perfectly complements the creamy filling.
  • 0.25 cups Granulated sugar A touch of sweetness balances the flavors in the crust.
  • 0.5 teaspoon Salt Just a pinch enhances the overall taste.
  • 0.5 cups Unsalted butter, melted The fat helps bind the crumbs and adds richness.

For the Cheesecake Filling

  • 24 ounces Cream cheese, softened Essential for that creamy and luscious texture; ensure it's at room temperature for easy mixing.
  • 1.25 cups Granulated sugar Sweetens the filling beautifully, blending perfectly with the rich flavors.
  • 1 tablespoon All-purpose flour Provides structure, helping the cheesecake set properly.
  • 1 tablespoon Vanilla bean paste Offers authentic vanilla flavor with flecks for visual appeal.
  • 0.5 teaspoon Vanilla extract Enhances the overall vanilla essence in the filling.
  • 3 large Eggs Create a smooth and rich texture; add them one at a time for the best results.
  • 0.5 cups Sour cream Introduces a bit of tanginess that balances the sweetness.
  • 1 teaspoon Lemon juice Brightens the flavors and adds a refreshing note.
  • 0.25 cups Unsalted butter, browned Adds a nutty depth of flavor.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 325°F (163°C). Prepare your springform pan by greasing it with butter or lining it with parchment paper.
  • In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted unsalted butter and mix until combined.
  • Press the crumb mixture evenly into the bottom of the prepared springform pan and place it in the refrigerator to chill.
  • In a large bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes.
  • Add granulated sugar and beat until combined, then add all-purpose flour and mix until fully incorporated.
  • Add vanilla bean paste and vanilla extract; beat until smooth.
  • With the mixer on low speed, add eggs one at a time, mixing well after each addition.
  • Stir in sour cream and lemon juice until smooth.
  • Melt unsalted butter in a small saucepan over medium heat until golden brown, about 5-6 minutes.
  • Slowly drizzle brown butter into the cheesecake batter while mixing gently.
  • Pour the cheesecake filling into the chilled crust evenly.
  • Bake in the preheated oven for 55-60 minutes until edges are set and center jiggles slightly.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  • Remove the cheesecake and let it cool to room temperature for about 30 minutes.
  • Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • Carefully remove from the springform pan and slice to serve.

Notes

Ensure all dairy ingredients are at room temperature for a smoother batter. Watch the butter closely while browning to prevent burning.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword brown butter, cheesecake, dessert, easy recipe, Homemade, vanilla bean
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