Vanilla Bean Brown Butter Cheesecake
This Vanilla Bean Brown Butter Cheesecake boasts a rich, nutty flavor and creamy texture. The caramelized brown butter elevates the classic cheesecake to new heights, perfectly complemented by the fragrant vanilla bean.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 vanilla bean, split and seeds scraped
- 1/2 cup brown butter, cooled slightly
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 8-10 minutes, or until lightly golden. Let cool slightly.
- Make the Brown Butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until butter is browned and fragrant, about 5-7 minutes. Let cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, then eggs one at a time. Stir in vanilla bean seeds and cooled brown butter.
- Pour filling over crust. Bake for 55-70 minutes, or until edges are set and center is slightly wobbly.
- Turn off oven and let cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
- Run a thin knife around the edge of the pan before releasing the cheesecake. Serve chilled.
Notes
For a smoother cheesecake, use a water bath while baking. Wrap the bottom of the springform pan in foil to prevent water from seeping in.