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Vanilla Bean Brown Butter Cheesecake

Decadent Vanilla Bean Brown Butter Cheesecake Recipe

This Vanilla Bean Brown Butter Cheesecake is a creamy indulgence, perfectly blending rich flavors for a nostalgic dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Can substitute with digestive biscuits or gluten-free alternatives.
  • 1/4 cup Granulated Sugar Use brown sugar for a richer flavor.
  • 1/4 teaspoon Salt Opt for kosher salt for best results.
  • 1/2 cup Unsalted Butter Can substitute with an equal amount of salted butter, adjusting salt accordingly.
For the Filling
  • 32 oz Cream Cheese Ensure it’s at room temperature for easy mixing.
  • 1/4 cup All-Purpose Flour Can substitute with gluten-free flour if desired.
  • 2 tablespoons Vanilla Bean Paste Substitute with 1 tablespoon of vanilla extract if necessary.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best quality.
  • 4 Large Eggs Make sure they are at room temperature.
  • 1 cup Sour Cream Can substitute with Greek yogurt.
  • 1 tablespoon Lemon Juice Can replace with lime juice for a refreshing twist.
  • 1/2 cup Unsalted Butter (for browning) Ghee is a good alternative for a lactose-free option.

Equipment

  • 9-inch springform pan
  • stand mixer
  • Medium bowl
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and salt thoroughly. Pour in the melted unsalted butter and mix until moistened. Press the mixture firmly into the bottom of the prepared pan.
  3. Chill the crust in the refrigerator for about 15-20 minutes while you prepare the filling.
  4. Beat the softened cream cheese on medium speed until smooth and creamy. Gradually add granulated sugar and flour, mixing until fluffy.
  5. Add the vanilla bean paste and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, blending well after each addition.
  6. Gently fold in the sour cream and lemon juice until fully blended.
  7. In a small saucepan, melt the unsalted butter over medium heat until golden brown and nutty, about 4-5 minutes. Let it cool slightly before adding to the filling.
  8. Pour the browned butter into the filling, stirring gently until combined.
  9. Pour the filling into the chilled crust and bake for 55-60 minutes or until the edges are set and the center jiggles slightly.
  10. Leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
  11. Transfer to room temperature and refrigerate for a minimum of 4 hours or overnight.
  12. Carefully remove from the springform pan, slice, and serve chilled, optionally garnished with fresh berries or caramel.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 250mgPotassium: 180mgSugar: 18gVitamin A: 800IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature ingredients and refrigerate the cheesecake overnight to enhance flavor.

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