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Slice of vanilla bean brown butter cheesecake on a white plate with berry garnish

Vanilla Bean Brown Butter Cheesecake

Indulge in this decadent vanilla bean brown butter cheesecake, featuring a rich, nutty flavor and a silky-smooth texture atop a classic graham cracker crust. Perfect for any special occasion, it's a dessert that truly impresses.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs
  • 2 tbsp Granulated sugar
  • 6 tbsp Unsalted butter, browned and cooled
For the Filling
  • 32 oz Cream cheese, softened
  • 1 cup Granulated sugar
  • 2 tbsp All-purpose flour
  • 4 Large eggs
  • 1 Egg yolk
  • 0.5 cup Sour cream
  • 1 tbsp Vanilla bean paste or extract
  • 4 tbsp Unsalted butter, browned and cooled

Equipment

  • Saucepan
  • 9-inch springform pan
  • Large mixing bowls
  • Electric mixer
  • Roasting pan
  • Wire rack

Method
 

Prepare the Crust
  1. Brown 6 tbsp butter in a saucepan until nutty and amber. Mix graham cracker crumbs, sugar, and cooled brown butter.
  2. Press the mixture firmly into a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let it cool.
Make the Filling
  1. Brown 4 tbsp butter and let cool. In a large bowl, beat softened cream cheese until smooth, then gradually add sugar and flour.
  2. Beat in eggs one at a time, followed by the egg yolk, scraping down the sides of the bowl as needed.
  3. Stir in the sour cream, vanilla bean paste, and the cooled brown butter until just combined. Do not overmix.
Bake and Chill
  1. Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
  2. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  3. Remove from the water bath and cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing to achieve a smooth, lump-free cheesecake filling. Using a water bath helps prevent cracks.