Description
This Brown Butter Vanilla Bean Cheesecake brings a unique twist to the classic cheesecake, with the nutty, rich flavor of brown butter infused into a creamy vanilla bean filling. The combination of the caramelized brown butter and real vanilla beans creates a decadent, indulgent dessert that’s perfect for any occasion. Topped with a silky vanilla bean sauce, this cheesecake is sure to impress!
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
- Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean (seeds scraped)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup brown butter (see method for preparation)
- Topping (Optional):
- Whipped cream
- Additional vanilla bean seeds or brown butter drizzle
Instructions
- Preheat oven to 325°F (163°C).
- Prepare the brown butter: In a small saucepan, melt the butter over medium heat. Stir frequently until the butter begins to brown and releases a nutty aroma. Remove from heat and let cool to room temperature.
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Stir in vanilla extract and vanilla bean seeds.
- Gradually add sour cream, heavy cream, and brown butter to the mixture, blending until smooth.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is almost set but slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour.
- After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.
- Serve: Once chilled, top with whipped cream and a drizzle of brown butter or extra vanilla bean seeds if desired.
Notes
- Brown butter adds a rich, nutty flavor to the cheesecake filling. Be sure to allow it to cool before incorporating it into the mixture.
- For a smoother texture, make sure the cream cheese is fully softened before beating.
- This cheesecake can be topped with caramel sauce, fresh berries, or more vanilla bean for added flavor.
- Let the cheesecake chill for at least 4 hours (preferably overnight) to allow the flavors to fully set.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 23g
- Sodium: 230mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg