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.

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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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!

Notes

Optional toppings: fresh berries, salted caramel drizzle, or cinnamon/nutmeg in the crust.

Can substitute Greek yogurt for sour cream, but it will change the flavor slightly.

For a different crust, try using Oreos or a nut-based crust with crushed almonds or pecans.

Perfect for making ahead; best if chilled overnight before serving.

If using salted butter, reduce the pinch of salt in the filling.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 32g
Sodium: 220mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg