Description
This Vanilla Bean Brown Butter Cheesecake combines a rich, creamy texture with the nutty depth of brown butter and the aromatic sweetness of vanilla bean. A deliciously indulgent dessert perfect for special occasions or a decadent treat any time.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup brown butter (unsalted butter browned)
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly with cooking spray to ensure the cheesecake releases easily after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, 1/4 cup granulated sugar, and salt. Mix until the crumbs are well coated. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, free of lumps. Gradually add 1 cup granulated sugar, continuing to beat until fully incorporated and the mixture is silky.
- Add Vanilla: Add the vanilla extract and the scraped seeds from the vanilla bean pod into the cream cheese mixture, mixing well to evenly distribute the vanilla flavor throughout the batter.
- Incorporate Eggs: Add the eggs one at a time to the mixture, beating on low speed after each addition to maintain a smooth batter without overmixing.
- Fold in Creams: Gently fold in the sour cream and heavy cream with a spatula until the mixture is smooth and creamy, ensuring not to deflate the batter’s lightness.
- Add Brown Butter: In a small saucepan over medium heat, melt the butter and cook it until golden brown with a nutty aroma develops. Allow the brown butter to cool slightly, then drizzle it into the cheesecake batter. Fold gently to combine without overworking.
- Assemble and Bake: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes or until the edges are set but the center still jiggles slightly when nudged.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking and allow gradual cooling.
- Finish Cooling and Chill: Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight before serving to let it fully set and flavors meld.
Notes
- Use full-fat cream cheese for the best creamy texture and flavor.
- Allow all dairy ingredients to come to room temperature to prevent lumps in the batter.
- Brown butter adds a deep nutty flavor; watch carefully to prevent burning.
- Do not overbake the cheesecake to keep it moist and creamy; the center should still jiggle slightly when done.
- For easier slicing, run a knife around the edge before removing the springform pan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: vanilla bean cheesecake, brown butter cheesecake, creamy cheesecake recipe, dessert, baked cheesecake, vanilla dessert
