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Vanilla Bean Brown Butter Cheesecake

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Indulge in the exquisite flavors of Vanilla Bean Brown Butter Cheesecake, a dessert that harmoniously blends rich brown butter with aromatic vanilla bean for a creamy and decadent treat. This cheesecake is not only a feast for the senses but also impressively easy to prepare, making it ideal for family gatherings or those cozy nights when you want to indulge. The buttery graham cracker crust provides a delightful crunch that perfectly complements the velvety filling. Whether served plain or adorned with fresh berries, this cheesecake will leave everyone craving more!

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 1/4 cup unsalted butter, browned

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
  2. In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in the melted butter and press into the bottom of the prepared pan. Chill while you prepare the filling.
  3. Beat softened cream cheese until smooth. Add sugar and mix well. Incorporate flour, vanilla bean paste, and extract until combined.
  4. Add eggs one at a time on low speed until just mixed. Fold in sour cream and lemon juice.
  5. Brown the unsalted butter in a saucepan over medium heat until golden and nutty; let cool slightly before adding it to the batter.
  6. Mix the brown butter into the cheesecake batter gently before pouring it into the crust.
  7. Bake for about 55–60 minutes until edges are set and center is slightly jiggly.
  8. Cool gradually in the oven with the door ajar for an hour, then refrigerate for at least four hours or overnight before serving.

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