Brown Butter Vanilla Bean Cheesecake Recipe

Introduction

This Brown Butter Vanilla Bean Cheesecake combines the rich nuttiness of brown butter with the fragrant warmth of vanilla bean for a luxurious twist on a classic dessert. Creamy, smooth, and perfectly balanced, it makes an impressive treat for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• Pinch of salt
• 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 (prepared by melting and browning butter)
• Whipped cream (for serving)
• Additional vanilla bean seeds or brown butter drizzle (optional garnish)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) to prepare for baking the crust and cheesecake filling.
2. Step 2: In a small saucepan over medium heat, melt the butter while stirring frequently until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool to room temperature.
3. Step 3: In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, melted butter, and a pinch of salt. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for 8-10 minutes until set, then remove and let cool.
4. Step 4: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
5. Step 5: Add eggs one at a time, beating well after each addition to ensure a smooth texture.
6. Step 6: Stir in the vanilla extract and scraped seeds from the vanilla bean until evenly combined.
7. Step 7: Gradually blend in the sour cream, heavy cream, and the cooled brown butter until the filling is silky and well mixed.
8. Step 8: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top.
9. Step 9: Bake for 50-60 minutes, or until the center is mostly set but still slightly jiggly to the touch.
10. Step 10: Turn off the oven and crack the door open. Let the cheesecake cool gradually inside for 1 hour to prevent cracking and promote even texture.
11. Step 11: Refrigerate the cheesecake for at least 4 hours or overnight to fully set before serving.
12. Step 12: Optionally, top with whipped cream, a drizzle of brown butter, or extra vanilla bean seeds before slicing and serving.

Tips & Variations

• Use a water bath during baking to help prevent cracks and keep the cheesecake moist.
• Swap out graham cracker crumbs for digestive biscuits for a different crust flavor.
• For a richer vanilla taste, add a splash of vanilla bean paste along with the vanilla extract.
• Brown the butter carefully to avoid burning; remove from heat as soon as it turns golden brown and smells nutty.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it benefits from resting overnight in the refrigerator to fully set and develop flavors.

What is brown butter and why use it in cheesecake?

Brown butter is butter cooked until the milk solids turn golden brown, creating a nutty flavor. It adds depth and richness to the cheesecake.

Brown Butter Vanilla Bean Cheesecake Recipe

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★★★★★

4.6 from 71 reviews

This rich and creamy Brown Butter Vanilla Bean Cheesecake combines a nutty brown butter flavor with the smoothness of vanilla bean and cream cheese. The graham cracker crust provides the perfect base, while the luscious filling is baked to a silky, slightly jiggly perfection. Finished with optional whipped cream and a drizzle of brown butter, this classic dessert is ideal for special occasions or indulgent treats.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 40 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (prepared by melting and browning butter, then cooled)

Garnish

• Whipped cream (optional)
• Additional vanilla bean seeds (optional)
• Brown butter drizzle (optional)

Instructions

1. Preheat oven: Set the oven temperature to 325°F (163°C) to prepare for baking the crust and cheesecake filling.
2. Prepare the brown butter: In a small saucepan over medium heat, melt the butter while stirring frequently until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool to room temperature before adding to the filling.
3. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake the crust for 8-10 minutes until set, then remove and let it cool.
4. Make the filling: Using a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a consistent texture. Stir in vanilla extract and the scraped seeds from the vanilla bean until evenly incorporated. Gradually blend in the sour cream, heavy cream, and cooled brown butter until the filling is silky and well combined.
5. Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top. Bake in the preheated oven for 50-60 minutes, or until the center is mostly set but still slightly jiggly to the touch.
6. Cool the cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for 1 hour to prevent cracking and ensure even texture. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
7. Serve: Once chilled, optionally top the cheesecake with whipped cream, a drizzle of brown butter, or extra vanilla bean seeds for garnish before slicing and serving.

Notes

• Allow the brown butter to cool completely before adding to avoid curdling the filling.
• Beat cream cheese and sugar thoroughly for a smooth, creamy texture.
• Do not overbake the cheesecake; a slightly jiggly center ensures moistness after chilling.
• Cooling the cheesecake gradually in the oven helps prevent cracks.
• Refrigerate overnight for best flavor and texture development.
• Use a water bath during baking for extra moisture and crack prevention (optional).

Keywords: brown butter cheesecake, vanilla bean cheesecake, graham cracker crust, creamy cheesecake, baked cheesecake dessert