Introduction

Vanilla Bean Brown Butter Cheesecake is a rich and creamy dessert with a delightful nutty twist. The browned butter adds a deep, caramel-like flavor, perfectly complementing the sweet vanilla bean. It’s an impressive yet approachable treat for any occasion.

A round cheesecake with one slice removed sits on a dark wooden board, showing two layers: a thick, crumbly brown crust at the bottom and sides, and a smooth, light yellow filling topped with tiny dark specks, giving a speckled effect across the surface. Crumbs from the crust are scattered near the cut. The background is a white marbled texture with a soft cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon salt
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 vanilla bean, split and scraped
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1/4 cup brown butter (unsalted butter browned)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray.
Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar, mixing until fully incorporated and creamy.
Step 4: Stir in the vanilla extract and the scraped seeds from the vanilla bean, blending well to distribute the flavor evenly.
Step 5: Add the eggs one at a time, mixing on low speed after each addition to avoid over-incorporating air.
Step 6: Fold in the sour cream and heavy cream until the batter is smooth and uniform.
Step 7: Brown the butter by melting it over medium heat in a small saucepan until it turns a golden brown color and smells nutty. Allow it to cool slightly, then gently fold it into the cheesecake batter.
Step 8: Pour the cheesecake batter evenly over the crust in the springform pan.
Step 9: Bake for 50-60 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken.
Step 10: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 11: Remove from the oven and cool completely to room temperature before refrigerating for at least 4 hours or overnight for best results.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
Make sure all dairy ingredients are at room temperature to achieve a smooth batter without lumps.
For added texture, sprinkle toasted chopped nuts over the crust before adding the batter.
Swap graham crackers for digestive biscuits or vanilla wafers for a different crust flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly in plastic wrap or place it in an airtight container. For serving, allow it to sit at room temperature for about 15 minutes to soften slightly. You can also freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a round tart with three visible layers. The bottom layer is a thick, crumbly brown crust that also forms the high edges around the tart. The middle layer is a thick, pale creamy beige filling with a smooth texture and some tiny specks visible throughout. The top layer is a slightly darker beige glaze that is smooth and glossy with subtle specks spread evenly. The tart has one slice removed, showing clearly the even layers inside. A metal spoon with a simple design lies inside the empty slice space. The tart sits on a wooden board, which is placed on a white marbled textured surface partly covered by a soft, patterned cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of a vanilla bean?

Yes, you can substitute 2 teaspoons of vanilla extract for the vanilla bean, but the bean adds a richer and more aromatic flavor that really enhances the cheesecake.

How do I know when the cheesecake is done baking?

The edges should be set and slightly puffed, while the center will still jiggle gently when you shake the pan. It will firm up as it cools, so be careful not to overbake to avoid cracking or dryness.