Vanilla Bean Brown Butter Cheesecake

🖋️ Written by Emma

Why Make This Recipe

Vanilla Bean Brown Butter Cheesecake is a truly delightful dessert that combines rich flavors and a creamy texture. The use of brown butter adds a nutty depth, making each bite incredibly satisfying. This cheesecake is perfect for special occasions, family gatherings, or simply when you want to treat yourself. Plus, it’s relatively easy to make, so you don’t need to be a baking expert to impress your friends and family!

How to Make Vanilla Bean Brown Butter Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, browned
• 1 cup sugar
• 4 packages (8 ounces each) cream cheese, softened
• 1 teaspoon vanilla bean paste
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs and browned butter until well mixed. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add in the vanilla bean paste, mixing well.
5. Incorporate the eggs one at a time, beating well after each addition.
6. Stir in sour cream and vanilla extract until smooth.
7. Pour the cheesecake batter over the crust in the springform pan.
8. Bake in the preheated oven for about 55-60 minutes or until the edges are set and the center is slightly wobbly.
9. Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.
10. Remove from the oven and allow to cool completely, then refrigerate for at least 4 hours before serving.

How to Serve Vanilla Bean Brown Butter Cheesecake

Serve your Vanilla Bean Brown Butter Cheesecake chilled. You can slice it into wedges and enjoy it plain, or add toppings like fresh fruit, whipped cream, or a drizzle of caramel sauce for added flair. This dessert is delightful on its own, but a few extras can make it even more special!

How to Store Vanilla Bean Brown Butter Cheesecake

Store any leftover cheesecake in the refrigerator. Make sure it is covered securely with plastic wrap or in an airtight container to keep it fresh. The cheesecake will stay good for about 5-7 days in the fridge.

Tips to Make Vanilla Bean Brown Butter Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• Don’t overbeat the eggs; mix just until incorporated to avoid a dense texture.
• You can prepare the crust in advance and let it cool before adding the batter.
• Let the cheesecake cool slowly in the oven to prevent cracking on the surface.

Variation

For a chocolate twist, you can add cocoa powder to the cream cheese mixture or mix in some chocolate chips. You can also use a cookie crust instead of graham cracker crumbs for a different flavor.

FAQs

Q: Can I use regular vanilla extract instead of vanilla bean paste?
A: Yes, you can use regular vanilla extract, but the flavor might be slightly different. Vanilla bean paste offers a richer taste and pretty specks of vanilla throughout the cheesecake.

Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set, and the center has a slight wobble. It will continue to firm up as it cools.

Q: Can I freeze leftover cheesecake?
A: Yes, you can freeze the cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator before serving.

Emma

Vanilla Bean Brown Butter Cheesecake

This Vanilla Bean Brown Butter Cheesecake is a luscious dessert with nutty brown butter richness, aromatic vanilla bean, and a creamy texture — perfect for impressing guests or savoring solo.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, browned
• 1 cup sugar
• 32 oz cream cheese, softened (4 packages of 8 oz)
• 1 tsp vanilla bean paste
• 4 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract

Equipment

• springform pan (9-inch)
• mixing bowls
• hand mixer or stand mixer
• rubber spatula
• oven

Method

 

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs and browned butter. Press into the bottom of the pan to form crust.
3. In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
4. Add vanilla bean paste and mix well.
5. Add eggs one at a time, beating well after each addition.
6. Stir in sour cream and vanilla extract until smooth.
7. Pour batter over crust and smooth the top.
8. Bake for 55-60 minutes until edges are set and center is slightly wobbly.
9. Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour.
10. Remove from oven, cool completely, then refrigerate for at least 4 hours before serving.

Notes

Use room-temperature cream cheese for smooth mixing. Avoid overbeating eggs to keep the texture light. Cool slowly in the oven to prevent cracking. For variation, add chocolate chips or use a cookie crust instead of graham crackers.