Vanilla Bean Brown Butter Cheesecake
A rich, creamy dessert that blends nutty brown butter with real vanilla bean flavor, featuring a crisp, buttery crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, browned Browned for extra flavor
For the filling
- 2 cups cream cheese, softened Bring to room temperature for easy mixing
- 1 cups granulated sugar
- 3 large eggs Bring to room temperature
- 1 tablespoon vanilla bean paste For a strong vanilla flavor
- 1 teaspoon vanilla extract Can substitute for vanilla bean paste
- 1 cups sour cream
- 0.25 cups all-purpose flour
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with the browned butter until well combined. Press mixture into the bottom of the prepared springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste, vanilla extract, sour cream, and flour until just combined.
- Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for about 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from the oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
Serve chilled slices at room temperature for best flavor and texture. Top with fresh berries, a light caramel, or powdered sugar. For storage, cover tightly and refrigerate for up to 5 days or freeze individual slices for up to 2 months.