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Vanilla Bean Brown Butter Cheesecake Recipe

★★★★★

4.6 from 129 reviews
  • Author: Julian
  • Total Time: 4 hours 30 minutes
  • Yield: 10 servings 1x

Description

Indulge in the rich and creamy Vanilla Bean Brown Butter Cheesecake, a luxurious dessert that combines the nutty depth of brown butter with the fragrant sweetness of fresh vanilla bean. This elegant cheesecake features a buttery graham cracker crust and a silky filling, perfect for special occasions or anytime you crave a decadent treat.

Ingredients

Scale

Crust

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

Filling

  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and seeds scraped
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup brown butter (unsalted butter browned)

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with cooking spray to ensure easy removal of the cheesecake after baking.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and salt. Mix until the texture resembles wet sand. Press the mixture evenly and firmly into the bottom of your prepared springform pan to form the crust. Set aside.
  3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, mixing well until incorporated. Stir in the vanilla extract and the scraped seeds from the vanilla bean for intense vanilla flavor.
  4. Add Eggs and Cream: Add the eggs one at a time to the cream cheese mixture, mixing on low speed after each to avoid over-aeration. Then fold in the sour cream and heavy cream until the batter is silky and well blended.
  5. Incorporate Brown Butter: In a small saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and releases a nutty aroma. Remove from heat, let cool slightly, then drizzle the brown butter into the cheesecake batter. Gently fold it in to evenly distribute the flavor.
  6. Bake the Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan and spread it evenly. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle to it. This ensures a creamy texture.
  7. Cool in Oven: Turn off the oven and crack the door open, letting the cheesecake cool gradually inside for 1 hour to prevent cracking.
  8. Chill: After cooling in the oven, remove the cheesecake and allow it to come to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop and the cheesecake to firm up.
  9. Serve: When ready, slice using a hot knife for clean cuts and serve plain or with your favorite toppings like fresh berries or chocolate drizzle.

Notes

  • Add 1/2 cup melted chocolate to the batter for a rich chocolate swirl variation.
  • Top with fresh berries or berry compote to add a fresh, fruity contrast.
  • Use gluten-free crumbs or almond flour for a gluten-free crust option.
  • For a vegan version, substitute cream cheese with vegan cream cheese and replace eggs with flaxseed meal mixed with water.
  • Allow the cheesecake to chill overnight for the best flavor and texture.
  • Use room temperature ingredients for a smoother filling and to avoid lumps.
  • Cool cheesecake gradually in the oven with the door ajar to prevent cracks.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Vanilla Bean Brown Butter Cheesecake, Brown Butter Cheesecake, Vanilla Cheesecake, Decadent Cheesecake, Graham Cracker Crust, Creamy Cheesecake Dessert

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Find it online: https://juliandempsey.com/vanilla-bean-brown-butter-cheesecake-recipe/