Vanilla Bean Brown Butter Cheesecake Recipe
A rich, creamy cheesecake infused with fragrant vanilla bean and nutty brown butter. This dessert offers a deeply flavorful twist on the classic cheesecake. With a buttery graham crust and smooth, melt-in-your-mouth filling, it’s perfect for any special occasion or indulgent treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter browned
- 2 tbsp granulated sugar
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 tsp vanilla bean paste
- 3 large eggs
- 2 tbsp all-purpose flour
- ¼ cup heavy cream
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham crumbs, 2 tbsp sugar, and brown butter; press into pan base.
- Bake crust for 10 minutes, then cool slightly.
- Beat cream cheese and sugar until smooth.
- Add sour cream, vanilla bean paste, and flour; mix until combined.
- Add eggs one at a time, mixing on low speed.
- Stir in heavy cream just until smooth.
- Pour batter over crust and smooth top.
- Bake 50–60 minutes or until center is set but slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool for 1 hour.
- Chill in refrigerator for at least 4 hours or overnight.
- Remove springform ring and serve chilled.
Notes
- Use real vanilla bean paste for best flavor.
- Brown the butter until golden and nutty, not burned.
- Avoid overmixing the batter to prevent cracks.
- You can garnish with whipped cream or white chocolate curls.