Name: Classic Vanilla Bean Brown Butter Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tablespoons unsalted butter, browned (for crust); 2 tablespoons granulated sugar; Pinch of salt; ½ cup unsalted butter (for browning, for filling); 24 oz (3 blocks) cream cheese, softened; 1 cup granulated sugar; 1 tablespoon cornstarch; Seeds from 1 vanilla bean or 1 tbsp vanilla bean paste; ½ teaspoon fine sea salt; ¾ cup sour cream, room temperature; 3 large eggs, room temperature; Optional: Lightly sweetened whipped cream; Optional: Fresh berries

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Classic Vanilla Bean Brown Butter Cheesecake a rich and creamy cheesecake infused with real vanilla bean and the deep, nutty flavor of brown butter. This elegant dessert features a buttery graham cracker crust and a luxuriously smooth filling that’s both indulgent and unforgettable. Every bite melts in my mouth with a harmony of velvety sweetness and toasty undertones that make it perfect for holidays, celebrations, or any time I want to impress with a dessert that feels gourmet.

Classic Vanilla Bean Brown Butter Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs

6 tablespoons unsalted butter, browned

2 tablespoons granulated sugar

Pinch of salt

For the cheesecake:

½ cup unsalted butter (for browning)

24 oz (3 blocks) cream cheese, softened

1 cup granulated sugar

1 tablespoon cornstarch

Seeds from 1 vanilla bean (or 1 tablespoon vanilla bean paste)

½ teaspoon fine sea salt

¾ cup sour cream, room temperature

3 large eggs, room temperature

Optional topping:

Lightly sweetened whipped cream

Fresh berries

Directions

I preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.

To make the crust, I brown 6 tablespoons of butter over medium heat until it smells nutty and turns golden. After letting it cool slightly, I mix it with graham cracker crumbs, sugar, and a pinch of salt until it resembles wet sand.

I press this mixture firmly into the bottom and slightly up the sides of the pan, then bake it for 10 minutes. Once done, I let it cool while preparing the filling.

I brown the remaining ½ cup of butter and let it cool until just warm.

In a large bowl, I beat cream cheese and sugar until completely smooth. I mix in cornstarch, vanilla bean seeds (or paste), and salt.

I stir in the sour cream and cooled brown butter until the mixture is silky.

I add the eggs one at a time, mixing on low and scraping the bowl after each addition to avoid overmixing.

I pour the filling over the crust, smooth the top, and gently tap the pan to release air bubbles.

I place the cheesecake pan into a roasting pan and pour about 1 inch of hot water around it to create a water bath.

I bake it for 60–70 minutes, until the edges are set and the center has a slight jiggle.

After baking, I turn off the oven, crack the door, and let the cheesecake cool inside for an hour.

Then I remove it from the oven and water bath, let it cool completely at room temperature, and chill it in the fridge for at least 4 hours, or overnight.

Before serving, I top it with whipped cream and fresh berries if I’m feeling extra fancy.

Servings and timing

Servings: 12 slices

Prep Time: 25 minutes

Cook Time: 70 minutes

Chill & Cool Time: 4 hours

Total Time: 6 hours

Calories: 480 kcal per slice

Variations

I sometimes use crushed vanilla wafers instead of graham crackers for a sweeter crust.

When I want a bit of tang, I swap in Greek yogurt for sour cream.

For a caramel twist, I drizzle homemade caramel sauce on top instead of whipped cream.

I’ve added a touch of bourbon to the brown butter for a sophisticated adult flavor.

A chocolate ganache layer on top makes it even more decadent for special occasions.

Storage/Reheating

I store the cheesecake in the refrigerator, tightly covered, for up to 5 days. It actually tastes even better the next day. For longer storage, I freeze individual slices wrapped in plastic and foil. To serve from frozen, I thaw a slice in the fridge overnight. I don’t reheat this cheesecake—it’s best served chilled or at room temperature.

FAQs

How do I know when the cheesecake is done?

I look for set edges and a slightly jiggly center. It will continue to set as it cools. If the whole top jiggles like Jell-O, I give it more time.

Can I use vanilla extract instead of vanilla bean?

Yes, I can substitute 2 teaspoons of pure vanilla extract if I don’t have a vanilla bean or paste, though the flavor won’t be quite as intense or aromatic.

Why use a water bath for baking?

The water bath ensures gentle, even baking and helps prevent cracking by adding moisture to the oven.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the night before and let it chill overnight for the best texture and flavor.

What’s the best way to cut clean slices?

I use a sharp knife dipped in hot water and wipe it clean between each slice. This gives me neat, beautiful slices every time.

Conclusion

This Vanilla Bean Brown Butter Cheesecake is everything I want in a dessert—rich, smooth, and bursting with real vanilla flavor. The brown butter adds a depth that elevates it beyond any ordinary cheesecake. Whether I’m hosting a holiday dinner or just craving something indulgent, this recipe delivers elegance and comfort in every bite.

Recipe:

Classic Vanilla Bean Brown Butter Cheesecake

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Author: Cheryl
Total Time: 6 hours
Yield: 12 slices
Diet: Vegetarian

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Description

A rich and creamy cheesecake infused with real vanilla bean and the nutty depth of brown butter. Set atop a buttery graham cracker crust, this elegant dessert is perfect for holidays or any special occasion.

Instructions

Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
Brown 6 tablespoons of butter over medium heat until golden and nutty. Let cool slightly.
Mix graham cracker crumbs, sugar, salt, and browned butter until it resembles wet sand.
Press the mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes and let cool.
Brown the remaining ½ cup of butter and let it cool until just warm.
In a large bowl, beat cream cheese and sugar until smooth.
Mix in cornstarch, vanilla bean seeds or paste, and salt.
Stir in sour cream and the cooled brown butter until well combined and silky.
Add eggs one at a time, mixing on low speed and scraping the bowl after each addition.
Pour the filling over the crust, smooth the top, and gently tap the pan to release air bubbles.
Place the cheesecake pan into a roasting pan and pour 1 inch of hot water around it to create a water bath.
Bake for 60–70 minutes, until edges are set and the center slightly jiggles.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from oven and water bath, cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight.
Before serving, top with whipped cream and fresh berries if desired.