Name: Vanilla Bean Brown Butter Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup brown sugar; 1/2 cup unsalted butter, melted; 3 cups cream cheese, softened; 1 cup sour cream; 1 cup granulated sugar; 3 large eggs; 1 vanilla bean, seeds scraped; 1 teaspoon vanilla extract; 1/4 cup heavy cream; Pinch of salt; 1/2 cup unsalted butter

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If you're craving something rich, indulgent, and irresistibly smooth, this Vanilla Bean Brown Butter Cheesecake is the perfect dessert for you. With a buttery brown sugar crust and a creamy, velvety cheesecake filling, it's the kind of dessert that will impress your guests and satisfy your sweet tooth. The warm, nutty flavor of brown butter pairs beautifully with the subtle sweetness of vanilla bean, creating a decadent treat you'll want to make again and again.

Vanilla Bean Brown Butter Cheesecake

Ingredients

1 ½ cups graham cracker crumbs

¼ cup brown sugar

½ cup unsalted butter, melted

3 cups cream cheese, softened

1 cup sour cream

1 cup granulated sugar

3 large eggs

1 vanilla bean, seeds scraped

1 teaspoon vanilla extract

¼ cup heavy cream

Pinch of salt

½ cup unsalted butter

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

Directions

Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

For the crust: In a medium bowl, mix the graham cracker crumbs and brown sugar. Stir in the melted butter until the mixture is well combined. Press the mixture into the bottom of the prepared pan, ensuring it's evenly distributed. Bake for 10 minutes, then let it cool.

For the cheesecake filling: In a small saucepan, melt the butter over medium heat. Swirl occasionally until the butter turns a golden brown color and has a nutty aroma (about 5 minutes). Remove from heat and set aside to cool slightly.

In a large bowl, beat the cream cheese and sour cream until smooth and creamy. Add the sugar, eggs, vanilla bean seeds, vanilla extract, and salt. Mix until combined. Gradually add the melted brown butter and heavy cream, continuing to beat until the mixture is smooth.

Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan on the counter to release any air bubbles.

Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy!

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 1 hour 5 minutes

Total Time: 5 hours 25 minutes (including cooling time)

Servings: 10 servings

Variations

If I’m in the mood to get creative, I sometimes add a topping like fresh berries or a drizzle of salted caramel to this cheesecake. You could also try adding a bit of cinnamon or nutmeg to the crust for an extra touch of warmth. Another fun variation is mixing in a little bit of melted chocolate to the cheesecake batter for a chocolate twist.

Storage/Reheating

To store any leftovers, I simply wrap the cheesecake tightly with plastic wrap or cover it with an airtight container, then keep it in the refrigerator for up to 5 days. If I want to store it longer, I freeze slices of cheesecake by wrapping them individually and placing them in a freezer-safe bag. When ready to enjoy, I let the cheesecake thaw in the refrigerator overnight.

FAQs

Can I use salted butter for the crust?

I prefer using unsalted butter in the crust to control the salt level, but you can use salted butter if that’s all you have on hand. Just be sure to reduce the pinch of salt in the filling.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. In fact, it’s best if it’s allowed to chill overnight before serving. You can store it in the fridge for up to 5 days, or freeze individual slices for later.

Can I substitute the sour cream with something else?

I wouldn’t recommend skipping the sour cream, as it helps with the cheesecake’s creamy texture and slightly tangy flavor. If you must substitute, Greek yogurt might work, but it will change the flavor slightly.

Do I need a water bath to bake this cheesecake?

No, you don't need a water bath for this recipe. The cheesecake bakes beautifully on its own, and the gradual cooling process in the oven helps prevent cracks from forming.

Can I use a different type of crust?

While the graham cracker crust is a classic choice, you can easily switch it up with other cookie crumbs like Oreos or even make a nut-based crust using crushed almonds or pecans for a different flavor profile.

Conclusion

This Vanilla Bean Brown Butter Cheesecake is the kind of dessert I love to make when I want something luxurious yet simple to prepare. With its rich, buttery flavor, smooth cream cheese filling, and delicate vanilla bean flecks, it’s the perfect treat for any occasion. Whether I'm serving it at a dinner party or just enjoying it on a quiet night, it always leaves a lasting impression. Enjoy!

Recipe:

Vanilla Bean Brown Butter Cheesecake

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Author: Cheryl
Total Time: 5 hours 25 minutes (including cooling time)
Yield: 10 servings
Diet: Vegetarian

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Description

A rich and indulgent Vanilla Bean Brown Butter Cheesecake with a buttery brown sugar crust and a velvety cheesecake filling, enhanced by the warm, nutty flavor of brown butter and the subtle sweetness of vanilla bean.

Instructions

Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
For the crust: In a medium bowl, mix the graham cracker crumbs and brown sugar. Stir in the melted butter until the mixture is well combined. Press the mixture into the bottom of the prepared pan, ensuring it's evenly distributed. Bake for 10 minutes, then let it cool.
For the cheesecake filling: In a small saucepan, melt the butter over medium heat. Swirl occasionally until the butter turns a golden brown color and has a nutty aroma (about 5 minutes). Remove from heat and set aside to cool slightly.
In a large bowl, beat the cream cheese and sour cream until smooth and creamy. Add the sugar, eggs, vanilla bean seeds, vanilla extract, and salt. Mix until combined.
Gradually add the melted brown butter and heavy cream, continuing to beat until the mixture is smooth.
Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan on the counter to release any air bubbles.
Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy!