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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake Bliss

This Vanilla Bean Brown Butter Cheesecake combines rich, nutty flavors with creamy decadence, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert Recipes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs Ideal for a buttery, crumbly base
  • 0.25 cups granulated sugar Adds sweetness to the crust
  • 0.5 teaspoon salt Enhances flavors
  • 0.5 cups unsalted butter, melted Binds the crumbs together
Filling
  • 24 ounces cream cheese, softened The star ingredient
  • 1.25 cups granulated sugar Sweetens the filling
  • 1 tablespoon all-purpose flour Ensures proper structure
  • 1 teaspoon vanilla bean paste Authentic vanilla flavor
  • 0.5 teaspoon vanilla extract Enhances overall flavor
  • 3 large eggs Provides richness and helps set the cheesecake
  • 0.5 cups sour cream Adds slight tang
  • 1 teaspoon lemon juice Brightens up the flavor
Brown Butter
  • 0.25 cups unsalted butter, browned Infuses filling with nutty aroma

Equipment

  • 9-inch springform pan
  • medium mixing bowl
  • Large mixing bowl
  • electric mixer
  • measuring cups
  • spatula
  • small saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Grease the bottom and sides of a 9-inch springform pan with butter or line it with parchment paper.
  3. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Mix thoroughly.
  4. Pour melted butter into the crumb mixture and stir until evenly coated.
  5. Press the crumb mixture firmly into the bottom of the prepared springform pan.
  6. Chill the crust in the refrigerator for about 10-15 minutes.
Filling
  1. In a large mixing bowl, beat cream cheese until smooth and creamy.
  2. Gradually add in granulated sugar while mixing until fully combined.
  3. Mix in all-purpose flour until completely incorporated.
  4. Add vanilla bean paste and vanilla extract to the mixture and blend until smooth.
  5. Beat in eggs one at a time, mixing well after each addition.
  6. Stir in sour cream and lemon juice until smooth.
  7. In a small saucepan, melt the unsalted butter over medium heat until browned.
  8. Let the browned butter cool slightly, then drizzle it into the cheesecake batter while mixing.
  9. Pour the cheesecake filling into the prepared crust.
Baking and Cooling
  1. Tap the filled pan on the counter to release air bubbles.
  2. Place the springform pan on a baking sheet and transfer it to the oven.
  3. Bake for 55-60 minutes until edges are set but center jiggles slightly.
  4. Turn off the oven and cool the cheesecake inside with the door ajar for 1 hour.
  5. Allow to cool to room temperature for an additional 30-60 minutes.
  6. Refrigerate the cheesecake for at least 4 hours or overnight.
Serving
  1. Carefully remove the cheesecake from the springform pan.
  2. Slice the cheesecake into neat slices and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Chill the crust before adding filling for best results.

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