Brown Butter Vanilla Bean Cheesecake Recipe
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.
- 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
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
- Preheat oven: Set the oven temperature to 325°F (163°C) to prepare for baking the crust and cheesecake filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
