Go Back

Vanilla Bean Brown Butter Cheesecake

This Vanilla Bean Brown Butter Cheesecake combines a rich, creamy filling with a nutty brown butter crust, enhanced by real vanilla bean, creating an unforgettable dessert experience perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Finely crushed; store-bought works, but homemade is better.
  • 0.5 cups unsalted butter, browned Cook until golden and nutty; let cool slightly before using.
  • 0.25 cups granulated sugar Adds sweetness without overpowering the buttery flavor.
For the Filling
  • 2 pounds cream cheese, softened Use high-quality, full-fat cream cheese for the best texture.
  • 1.25 cups granulated sugar Sweeten to taste; less can be used for a less sweet cheesecake.
  • 0.5 cups sour cream Adds creaminess and balances sweetness.
  • 0.5 cups heavy cream For extra richness and velvety consistency.
  • 4 large eggs Room temperature eggs ensure a smoother batter.
  • 2 teaspoons vanilla bean paste or seeds of 1 vanilla bean Fresh vanilla offers a floral flavor hard to replicate.
  • 1 teaspoon pure vanilla extract Double the vanilla, double the flavor!
For the Topping
  • 0.5 cups sour cream Adds a silky layer on top.
  • 2 tablespoons powdered sugar For sweetness in the topping.
  • 0.5 teaspoon vanilla extract Enhances the vanilla flavor once more.

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, browned butter, and granulated sugar. Mix until crumbly and evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup for an even press.
  4. Bake for 8-10 minutes, until fragrant and lightly golden. Let it cool while you prepare the filling.
Make the Filling
  1. In a large bowl, beat cream cheese and granulated sugar until smooth and lump-free, about 2-3 minutes. Scrape the sides frequently.
  2. Slow down the mixer, and add the sour cream, heavy cream, eggs (one at a time), vanilla bean paste, and vanilla extract. Mix until just combined.
  3. Be careful not to over-mix; you want a creamy filling, not airy.
Bake the Cheesecake
  1. Pour the filling over the cooled crust.
  2. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly. It’ll continue to cook while cooling.
  3. Once done, turn off the oven but leave the cheesecake inside for another hour to prevent cracking.
Chill and Add Topping
  1. Remove from the oven and let it cool to room temperature.
  2. In a small bowl, mix sour cream with powdered sugar and vanilla extract. Spread over the cooled cheesecake.
  3. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Freezing individual slices wrapped in plastic wrap for up to 2 months is also an option. This cheesecake improves in flavor after a day or two of chilling.