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Vanilla Bean Brown Butter Cheesecake Recipe

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★★★★★

4.9 from 78 reviews

This Vanilla Bean Brown Butter Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling infused with real vanilla bean seeds, and a delightful touch of nutty brown butter. Baked to perfection, it offers a luscious texture with a hint of caramelized butter flavor, making it a perfect indulgence for any occasion.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

Filling

  • 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 in a saucepan)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly with cooking spray to prevent sticking.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, 1/4 cup granulated sugar, and salt. Mix until fully incorporated and the mixture holds together when pressed. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
  3. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy with no lumps, ensuring a perfect cheesecake texture.
  4. Add sugar and flavorings: Gradually add 1 cup of granulated sugar to the cream cheese while beating to incorporate fully. Stir in the vanilla extract and the scraped seeds from the vanilla bean, ensuring the filling is well flavored.
  5. Incorporate eggs: Add the eggs one at a time, mixing on low speed after each addition to keep the batter smooth and prevent overmixing which can cause cracks.
  6. Fold in creams: Gently fold in the sour cream and heavy cream until the mixture is smooth and uniform in texture, adding richness to the cheesecake.
  7. Add brown butter: Brown the unsalted butter in a small saucepan over medium heat until golden brown and fragrant. Let it cool slightly before drizzling into the cheesecake batter. Fold gently to combine the nutty flavor evenly throughout the filling.
  8. Assemble and bake: Pour the prepared cheesecake batter evenly over the crust in the springform pan. Bake in the preheated oven for 50-60 minutes, until the edges are set and the center is slightly jiggly when gently shaken.
  9. Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to prevent cracking from sudden temperature changes.
  10. Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.

Notes

  • For best results, use full-fat cream cheese and sour cream to ensure a rich texture.
  • Browning the butter adds a delicious nutty flavor that elevates the cheesecake.
  • Make sure all ingredients are at room temperature before mixing to avoid lumps.
  • If you don’t have a vanilla bean, use 2 teaspoons of good quality vanilla extract instead, but the bean adds a unique depth.
  • Do not overbake; the center should remain slightly jiggly to keep the cheesecake creamy after chilling.
  • Allow the cheesecake to chill thoroughly before serving for the best texture and flavor.

Keywords: vanilla bean cheesecake,brown butter cheesecake,graham cracker crust,creamy cheesecake recipe,homemade cheesecake,dessert recipe,classic cheesecake

Find it online: https://hannahdelgado.com/vanilla-bean-brown-butter-cheesecake-recipe/