Go Back
–+ servings
Vanilla Bean Brown Butter Cheesecake

Decadent Vanilla Bean Brown Butter Cheesecake to Wow Friends

This Vanilla Bean Brown Butter Cheesecake combines nutty brown butter and aromatic vanilla for an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Refrigeration Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Substitute with crushed cookies or gluten-free graham crackers for a gluten-free option.
  • ¼ cup granulated sugar You can also use brown sugar for a deeper flavor.
  • ½ cup unsalted butter Melted; can use salted butter if unsalted is unavailable.
For the Filling
  • 3 packages cream cheese 8 oz packages; ensure it's softened to room temperature.
  • 1 ¼ cups granulated sugar Adjust sweetness to taste.
  • 1 tablespoon all-purpose flour Use gluten-free flour for a gluten-free option.
  • ½ teaspoon salt Can be omitted if using salted butter in the crust.
  • 1 teaspoon vanilla bean paste Substitute with 1 tablespoon of vanilla extract if needed.
  • ½ teaspoon vanilla extract
  • 3 large eggs Beat until pale yellow.
  • ½ cup sour cream Adds creaminess and a subtle tang.
  • 1 teaspoon lemon juice Feel free to omit if you prefer a richer taste.
  • ¼ cup brown butter Brown it until golden and fragrant.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • Small Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and a pinch of salt. Pour in the melted butter and stir until evenly coated. Transfer to the springform pan and press into an even layer. Chill the crust.
  3. Beat the softened cream cheese in a large bowl until smooth. Gradually add 1 ¼ cups of granulated sugar until combined, then add the tablespoon of flour and blend until smooth.
  4. Mix in the vanilla bean paste and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
  5. Gently stir in the sour cream and lemon juice just until combined.
  6. Melt the additional ¼ cup of unsalted butter over medium heat, swirling until it becomes golden brown and fragrant. Let cool slightly before folding it into the cheesecake batter.
  7. Pour the cheesecake batter into the chilled crust and tap the pan on the counter to release any air bubbles.
  8. Bake for 55-60 minutes, until edges are set and the center jiggles slightly.
  9. Turn off the oven and crack the door open. Allow the cheesecake to cool slowly for 1 hour.
  10. Remove the cheesecake from the oven and let it reach room temperature, then refrigerate for at least 4 hours or overnight.
  11. Carefully remove the cheesecake from the springform pan and slice with a sharp knife. Serve chilled, garnished with fresh berries or a drizzle of caramel.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 21gVitamin A: 10IUCalcium: 5mgIron: 3mg

Notes

Ensure the butter is browned until golden and fragrant. Always use softened cream cheese and mix the batter carefully to prevent cracking during baking.

Tried this recipe?

Let us know how it was!