Brown Butter Vanilla Bean Cheesecake

Brown butter vanilla bean cheesecake is a dessert that brings a touch of elegance and decadence to any occasion. I first made this gem for a family gathering, and it quickly became a beloved staple. The rich, nutty flavor of the brown butter combined with the luscious creaminess of the cheesecake has a way of captivating both the eyes and the palate. It’s the perfect dessert for celebrations, dinners, or simply when you need a little indulgence.

What Makes This Recipe Special

There’s something extraordinary about this cheesecake that transcends the ordinary. The brown butter adds a depth of flavor that elevates the typical cream cheese filling, while the vanilla bean paste imparts those lovely flecks of flavor that make each bite delightful. This recipe fits perfectly for special occasions like birthdays or holidays, but it’s also an excellent choice for a comforting weeknight treat.

“This cheesecake is hands-down the best I’ve ever made! The depth of flavor from the brown butter takes it to a whole new level. I can’t believe how simple it is!" – Julia S.

Preparing Brown Butter Vanilla Bean Cheesecake

Making this cheesecake is a straightforward process that yields impressive results. You’ll start by creating a buttery, crumbly crust, followed by the rich filling that brings all the flavors together. Ready your measuring cups because we’re about to dive into the steps for creating this creamy masterpiece.

What You’ll Need

• For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 3 tablespoons sugar

• For the Filling:

  

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  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • ⅓ cup unsalted butter, browned

Step-by-Step Directions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form a sturdy crust.
3. In another bowl, beat the softened cream cheese until it is smooth and creamy. Gradually mix in the brown sugar and granulated sugar until well combined.
4. Add the vanilla bean paste and beat until incorporated. One at a time, add the eggs, mixing well after each addition. Then, stir in the sour cream and flour until just combined.
5. Gently fold in the cooled browned butter to maintain its airy texture.
6. Pour the filling into the prepared crust, smoothing the top with a spatula.
7. Bake for approximately 55-70 minutes or until the center is set but slightly jiggly.
8. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Best Way to Serve

For a touch of elegance, serve this cheesecake with a drizzle of chocolate or caramel sauce, and a dollop of whipped cream. Fresh berries or a fruit compote also make excellent accompaniments that balance the richness of the cheesecake. Consider pairing it with coffee or a dessert wine to enhance the flavors even further.

Storage Tips

To keep your cheesecake fresh, store it covered in the refrigerator for up to a week. If you’ve got leftovers, you can also freeze slices by wrapping them tightly in plastic wrap and placing them in an airtight container. Thaw the slices in the fridge when you’re ready to enjoy them again. Always ensure food safety by not leaving it out at room temperature for prolonged periods.

Expert Advice

To achieve that perfect texture, make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start mixing. This helps create a smoother batter without lumps. Additionally, avoid overmixing the filling once the eggs are added, as this can lead to cracks during baking.

Creative Twists

Feel free to experiment with flavors by adding citrus zest, such as lemon or orange, to the filling for a zesty twist. For a chocolatey version, fold in some melted chocolate or cocoa powder to the filling. Vegan cream cheese and plant-based butter can be used for a dairy-free variation without compromising flavor.

Helpful FAQs

What is the prep time for this cheesecake?

Preparation takes about 20-30 minutes, followed by 55-70 minutes of baking time. Don’t forget to factor in chilling time for the best results!

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but keep in mind that it may alter the texture slightly. The cheesecake may not be as rich or creamy.

How long can I store leftover cheesecake?

Leftover cheesecake can be stored in the fridge for up to a week or frozen for longer storage; just make sure it’s properly wrapped to prevent freezer burn.

With a few simple steps, this brown butter vanilla bean cheesecake makes for an indulgent treat that’s sure to impress anyone lucky enough to taste it!

Brown Butter Vanilla Bean Cheesecake

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• Total Time: 430 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This brown butter vanilla bean cheesecake combines rich, nutty flavors with a creamy filling, making it perfect for special occasions or comforting weeknight treats.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 3 tablespoons sugar
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• ⅓ cup unsalted butter, browned

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Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form a sturdy crust.
3. In another bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the brown sugar and granulated sugar until well combined.
4. Add the vanilla bean paste and beat until incorporated. One at a time, add the eggs, mixing well after each addition. Stir in the sour cream and flour until just combined.
5. Gently fold in the cooled browned butter to maintain its airy texture.
6. Pour the filling into the prepared crust, smoothing the top with a spatula.
7. Bake for approximately 55-70 minutes or until the center is set but slightly jiggly.
8. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Serve with chocolate or caramel sauce and fresh berries for added flavor.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 320mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 90mg

Keywords: cheesecake, dessert, brown butter, vanilla bean, easy recipes