Dessert

Vanilla Bean Brown Butter Cheesecake Recipe

ByJulian Dempsey November 4, 2025November 4, 2025

Introduction

Experience the luxurious fusion of rich vanilla bean and nutty brown butter in this decadent cheesecake that’s a true showstopper. The creamy, smooth filling infused with aromatic vanilla bean and brown butter rests on a buttery graham cracker crust. Perfect for special occasions or an indulgent treat, this cheesecake offers a delicious twist on a classic favorite.

The image shows a creamy pie with two visible layers on a round wooden board, placed over a cloth with green, blue, and white tones on a white marbled surface. The bottom layer is a thick, dense, dark brown crumbly crust that forms a tall edge around the pie. The top layer is a smooth, light tan cream filling, speckled with tiny dark brown dots, with a slightly glossy surface and a clean, sharp edge where a slice has been cut out. A silver spoon with an intricate floral handle rests inside the empty slice space, and a few crumbs lie scattered around the pie base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon salt
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

Instructions

Step 1: Preheat the oven to 325°F and grease a 9-inch springform pan with cooking spray.
Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well incorporated. Stir in vanilla extract and the scraped seeds from the vanilla bean.
Step 4: Add eggs one at a time, mixing on low speed after each addition. Fold in sour cream and heavy cream until the batter is smooth.
Step 5: In a small saucepan, melt unsalted butter over medium heat until golden brown. Let it cool slightly, then drizzle the brown butter into the batter and fold gently to combine.
Step 6: Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes until edges are set and the center is slightly jiggly.
Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
Step 8: Remove the cheesecake, let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

Use room temperature cream cheese for a smoother filling.
Don’t skip the cooling step in the oven; it helps prevent cracks.
For a cleaner slice, dip a knife in hot water before cutting the cheesecake.
Try adding 1/2 cup of melted chocolate to the batter for a rich chocolate swirl.
Top with fresh berries, caramel, or chocolate drizzle for added flavor and presentation.
Substitute graham cracker crumbs with gluten-free cookies or almond flour for a gluten-free crust.
For a vegan option, use vegan cream cheese and replace eggs with flaxseed meal mixed with water.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Allow it to come to room temperature before serving for the best flavor. You can also freeze the cheesecake by wrapping it tightly in plastic wrap and aluminum foil, keeping it frozen for up to three months. Thaw overnight in the fridge before enjoying.

How to Serve

A thick three-layer pie is shown, with the bottom layer being a dark brown crumbly crust that also forms a tall edge around the pie. The middle layer is creamy and light tan, making up most of the pie's height with a smooth and firm texture. The top layer is a slightly darker tan cream spread evenly, speckled with light brown powder in the center. A slice is cut out, showing the neat layers and revealing the inside colors. The pie sits on a round wooden board with a metal pie server placed under the missing slice. The scene is set on a white marbled surface with a blurred black and white cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Vanilla Bean Brown Butter Cheesecake ahead of time?

Absolutely! This cheesecake tastes even better after chilling overnight. Preparing it a day in advance allows the flavors to meld beautifully.

What’s the best way to store leftovers?

Keep leftover cheesecake in an airtight container in the refrigerator for up to five days. Bring it to room temperature before serving for optimal taste and texture.