Vanilla Bean Brown Butter Cheesecake combines the warm, nutty flavor of brown butter with the smooth richness of vanilla bean.
This decadent cheesecake is a treat for true dessert lovers, with a creamy texture and an unforgettable flavor profile. Perfect for special occasions or just because!
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, browned
Filling
- 24 oz cream cheese, softened1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 1 vanilla bean, seeds scraped (or 1 tbsp vanilla bean paste)
- 2 tsp vanilla extract
- 1/4 cup browned butter, cooled
Topping (optional)
- Cocoa powder for dusting
Instructions
Step 1: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs and brown sugar. Pour in the browned butter and mix until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool.
Step 2: Make the Brown Butter**: In a saucepan over medium heat, melt butter and cook until it turns golden brown with a nutty aroma. Set aside to cool.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, and heavy cream, and beat until creamy. Mix in the vanilla bean seeds (or paste), vanilla extract, and cooled brown butter until fully incorporated.
Step 4: One at a time, add the eggs, beating on low speed just until blended. Avoid overmixing to prevent air bubbles in the batter.
Step 5: Pour the filling over the cooled crust in the springform pan. Place the pan in a water bath by wrapping the bottom with foil and placing it in a larger pan filled with an inch of hot water. Bake for 60–70 minutes, until the edges are set but the center is slightly jiggly.
Step 6: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight to set fully.
Step 7: Dust with cocoa powder for an extra touch, slice, and enjoy!
FAQs
1. Can I use vanilla extract instead of vanilla bean?
Yes, you can use an extra teaspoon of vanilla extract or vanilla bean paste if you don’t have vanilla beans.
2. Why use a water bath for cheesecake?
A water bath helps bake the cheesecake evenly and prevents cracks by adding moisture to the oven.
3. How do I store leftovers?
Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
4. Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
5. What should I do if my cheesecake cracks?
Cracks often happen from overbaking or rapid temperature changes. Adding a topping like whipped cream or chocolate ganache can help cover them up.
Vanilla Bean Brown Butter Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter browned
Filling
- 24 oz cream cheese softened1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 1 vanilla bean seeds scraped (or 1 tbsp vanilla bean paste)
- 2 tsp vanilla extract
- 1/4 cup browned butter cooled
Topping (optional)
- Cocoa powder for dusting
Instructions
- Step 1: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs and brown sugar. Pour in the browned butter and mix until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool.
- Step 2: Make the Brown Butter**: In a saucepan over medium heat, melt butter and cook until it turns golden brown with a nutty aroma. Set aside to cool.
- Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, and heavy cream, and beat until creamy. Mix in the vanilla bean seeds (or paste), vanilla extract, and cooled brown butter until fully incorporated.
- Step 4: One at a time, add the eggs, beating on low speed just until blended. Avoid overmixing to prevent air bubbles in the batter.
- Step 5: Pour the filling over the cooled crust in the springform pan. Place the pan in a water bath by wrapping the bottom with foil and placing it in a larger pan filled with an inch of hot water. Bake for 60–70 minutes, until the edges are set but the center is slightly jiggly.
- Step 6: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight to set fully.
- Step 7: Dust with cocoa powder for an extra touch, slice, and enjoy!
