Description
This Vanilla Bean Brown Butter Cheesecake combines the rich nuttiness of brown butter with the sweet and aromatic flavor of real vanilla bean in a creamy, decadent dessert with a crisp graham cracker crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, browned
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 vanilla bean, seeds scraped (or 2 tsp vanilla bean paste)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and browned butter until combined. Press into the bottom of the pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and beat until light and fluffy.
- Add sour cream, vanilla bean seeds (or paste), vanilla extract, and salt. Mix until well combined.
- Add eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
- Pour the filling over the cooled crust. Tap pan gently on counter to release air bubbles.
- Bake in a water bath for 55-65 minutes or until edges are set and center is slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
- Use room temperature ingredients to ensure a smooth batter.
- Brown the butter ahead of time and let it cool slightly before mixing into the crust.
- Run a knife around the edges of the cheesecake after baking to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
