Name: Vanilla Bean Brown Butter Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 1/8 teaspoon salt; 24 ounces cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 vanilla bean pod, seeds scraped; 3 large eggs; 1/2 cup sour cream; 1/2 cup heavy cream; 6 tablespoons unsalted butter, browned and cooled

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Introduction

Vanilla Bean Brown Butter Cheesecake blends rich, nutty brown butter with the delicate sweetness of vanilla bean for an irresistible dessert. Each creamy bite offers a perfect balance of flavors and a smooth, velvety texture that will delight any cheesecake lover.

A deep pie with three visible layers sits on a round wooden board over a white marbled surface. The bottom and sides form a thick, crumbly dark brown crust. Above it is a thick, smooth, light tan creamy layer that is evenly spread. On top of the cream is a very thin sprinkle of brown specks scattered lightly across the surface. One slice is cut out, showing the neat edges of the layers, and a silver pie server is placed beside the pie. A black and white checkered cloth lies in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar (for crust)
½ teaspoon salt (divided)
24 ounces cream cheese, softened
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract
1 vanilla bean, seeds scraped
4 large eggs
½ cup sour cream
½ cup heavy cream
6 tablespoons unsalted butter (for browning)

Instructions

Step 1: Preheat your oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray and set aside.
Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, ¼ cup sugar, and ¼ teaspoon salt until the texture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Set aside.
Step 3: In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and mix until incorporated. Stir in vanilla extract and vanilla bean seeds. Add eggs one at a time, mixing on low speed after each. Fold in sour cream and heavy cream until silky.
Step 4: In a small saucepan, melt 6 tablespoons unsalted butter over medium heat. Cook, swirling often, until golden brown with a nutty aroma. Remove from heat and let cool slightly. Gently fold brown butter into the cheesecake batter.
Step 5: Pour the batter over the crust in the springform pan and spread evenly. Bake for 50–60 minutes until edges are set but the center is slightly jiggly. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour.
Step 6: Remove the cheesecake from the oven, cool to room temperature, then cover and refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

For a decadent twist, swirl melted chocolate into the batter before baking.
Use full-fat cream cheese and sour cream for the creamiest texture.
Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
Gently fold the brown butter into the batter to maintain its airy texture.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. To refresh the texture, let the cheesecake sit at room temperature for 15–20 minutes before slicing.

How to Serve

The image shows a creamy pie with two visible layers on a white marbled surface; the bottom layer is a thick, dark brown crumbly crust, and the top layer is a smooth, pale beige filling sprinkled with fine dark brown specks evenly spread on top. One slice has been cut out, revealing the thick creamy filling and crumbly base inside, with some crumbs scattered near the slice. A metal pie server lies next to the pie, partly under the empty space where the slice was removed, and a black and white checkered cloth is softly draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of a vanilla bean?

Yes, vanilla extract can be used if you don’t have a vanilla bean. Use about 2 teaspoons for a comparable flavor, but the specks and intensity of the bean add a special touch.

How do I prevent cracks on top of my cheesecake?

Slow cooling is key. After baking, leave the cheesecake in the turned-off oven with the door slightly open for an hour to cool gradually. Also, avoid overbaking and don’t overmix the batter to reduce cracks.