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Vanilla Bean Brown Butter Cheesecake

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3.8 from 27 reviews

This decadent Vanilla Bean Brown Butter Cheesecake features a rich, nutty brown butter flavor combined with the smooth, creamy texture of classic cheesecake. Topped with vanilla bean specks, it delivers a delightful treat for both the eyes and the palate, perfect for any dessert occasion.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Brown Butter

  • 1/2 cup unsalted butter (for browning)

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla bean paste
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • Pinch of salt

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make the Crust: Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
  3. Browns the Butter: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Cook until it turns golden brown and emits a nutty aroma, then remove from heat and let it cool slightly.
  4. Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and 1 cup sugar together until the mixture is smooth and creamy.
  5. Add Vanilla Bean Paste: Mix in 2 teaspoons of vanilla bean paste until well combined, ensuring the vanilla specks incorporate throughout the batter.
  6. Incorporate Brown Butter: Pour the slightly cooled brown butter into the cream cheese mixture and mix thoroughly to blend.
  7. Beat in Eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
  8. Add Cream and Salt: Mix in the sour cream, heavy cream, and a pinch of salt until the batter is smooth and creamy.
  9. Assemble and Bake: Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Place the pan on a baking sheet and bake for 50-60 minutes, until the edges are set but the center remains slightly jiggly.
  10. Cool Slowly in Oven: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to help prevent cracks.
  11. Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
  12. Serve: Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve as desired.

Notes

  • Browning the butter adds a rich, nutty flavor that enhances the vanilla bean’s aroma and taste.
  • For a more intense vanilla flavor, consider adding one scraped vanilla bean alongside the paste.
  • Allowing the cheesecake to cool slowly in the oven helps prevent cracks on the surface.
  • This cheesecake can be prepared a day in advance, making it convenient for entertaining.
  • Garnish with fresh berries or a dollop of whipped cream for an elegant presentation.

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