Description
This Brown Butter Vanilla Bean Cheesecake combines a rich, nutty brown butter flavor with the delicate aroma of vanilla bean, creating a creamy, luscious dessert perfect for any special occasion. The graham cracker crust adds a buttery crunch, while the smooth filling is made luxuriously creamy with sour cream and heavy cream. Finished with optional whipped cream and extra vanilla bean seeds, this cheesecake is a decadent treat.
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 browning 1/2 cup unsalted butter)
Topping (Optional)
- Whipped cream
- Additional vanilla bean seeds or brown butter drizzle
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and the cheesecake.
- Prepare Brown Butter: In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Stir frequently until the butter begins to brown and releases a nutty aroma. Remove from heat and let it cool to room temperature.
- Make Crust: In a mixing bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, melted butter, and a pinch of salt. Press the mixture firmly into the bottom of a springform pan. Bake the crust for 8-10 minutes until set, then remove and let it cool.
- Prepare Filling: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure proper incorporation.
- Add Flavorings and Dairy: Stir in the vanilla extract and the seeds scraped from 1 vanilla bean. Gradually blend in the sour cream, heavy cream, and cooled brown butter until smooth and fully combined.
- Assemble and Bake: Pour the filling over the cooled crust in the springform pan. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is nearly set but still slightly jiggly.
- Cool in Oven: After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and promote even cooling.
- Chill: Once cooled in the oven, remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve: When ready to serve, optionally top the cheesecake with whipped cream and drizzle with extra brown butter or sprinkle additional vanilla bean seeds for an elegant finish.
Notes
- Using room temperature cream cheese ensures a smooth filling without lumps.
- Be careful not to overbake; the cheesecake should have a slight jiggle in the center when done.
- Brown butter adds a rich, nutty flavor that elevates the cheesecake’s creaminess.
- Allow the cheesecake to chill thoroughly for best slicing results.
- If you don’t have a vanilla bean, substitute with 1 tablespoon pure vanilla extract.
