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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 325°F (160°C).
- 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.
- In another bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the brown sugar and granulated sugar until well combined.
- 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.
- Gently fold in the cooled browned butter to maintain its airy texture.
- Pour the filling into the prepared crust, smoothing the top with a spatula.
- Bake for approximately 55-70 minutes or until the center is set but slightly jiggly.
- 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