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Vanilla Bean Brown Butter Cheesecake

Indulge in Irresistible Vanilla Bean Brown Butter Cheesecake

This Vanilla Bean Brown Butter Cheesecake combines rich brown butter and aromatic vanilla for an indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs You can use crushed chocolate cookies for a richer flavor.
  • 5 tablespoons Unsalted Butter Melted; substitute with coconut oil for a dairy-free version.
  • 1/4 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
Filling
  • 16 ounces Cream Cheese Softened for easy mixing.
  • 3/4 cup Granulated Sugar Can substitute with a sugar alternative for lower calories.
  • 1 tablespoon Vanilla Bean Paste/Seeds Can replace with pure vanilla extract but will have less flavor.
  • 4 large Eggs Room temperature for best results.
  • 1 cup Sour Cream Greek yogurt is a great substitute.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • Saucepan
  • spatula

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly to prevent sticking.
  2. Combine graham cracker crumbs, melted butter, and brown sugar until well moistened. Press mixture into the prepared pan. Bake for 10 minutes until set and lightly golden, then cool.
  3. Melt unsalted butter in a saucepan over medium heat until golden and nutty in aroma, about 5–7 minutes. Allow to cool slightly.
  4. Beat cream cheese and granulated sugar together until smooth and creamy, then incorporate the vanilla bean paste.
  5. Add eggs one at a time, mixing just until incorporated after each addition to avoid overmixing.
  6. Stir in the cooled brown butter and sour cream until completely blended.
  7. Pour the filling over the cooled crust and smooth the top.
  8. Bake for 55–65 minutes, checking for set edges and a slightly jiggly center.
  9. Turn off the oven and leave the cheesecake inside for an additional hour to cool.
  10. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 900IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best mixing results. Monitor the brown butter closely to avoid bitterness. Refrigerate for at least 4 hours before serving to develop flavors.

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