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.

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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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.

Notes

Use vanilla wafers instead of graham crackers for a sweeter crust.

Greek yogurt can be substituted for sour cream for a tangy twist.

Top with caramel sauce or chocolate ganache for added richness.

Add a splash of bourbon to the brown butter for extra depth.

Store in the fridge for up to 5 days or freeze individual slices.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 28g
Sodium: 260mg
Fat: 36g
Saturated Fat: 21g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 33g
Fiber: 0g
Protein: 6g
Cholesterol: 135mg