Description
A rich and creamy Vanilla Bean Brown Butter Cheesecake featuring a buttery graham cracker crust, a luscious browned butter-infused cream cheese filling with real vanilla bean seeds, baked in a water bath for a smooth, velvety texture.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Filling
- 1 cup unsalted butter
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 vanilla bean, split and seeds scraped
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make Crust: In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until evenly mixed. Press firmly into the bottom of the prepared pan to form a crust. Chill in the refrigerator while preparing the filling.
- Brown the Butter: Melt the 1 cup of unsalted butter in a medium saucepan over medium heat. Stir constantly until the butter turns a golden brown color with a nutty aroma, about 5 minutes. Remove from heat and let cool to room temperature.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create a perfect base for the filling.
- Add Sugars: Add granulated sugar and brown sugar to the cream cheese and continue beating until fully combined and smooth.
- Incorporate Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the cooled brown butter, vanilla bean seeds, and vanilla extract for rich flavor.
- Add Flour and Sour Cream: Gently fold in the flour until no lumps remain. Stir in the sour cream until the mixture is smooth and homogenous.
- Pour Filling: Pour the cheesecake filling over the chilled crust in the springform pan, spreading evenly.
- Prepare Water Bath: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan, filling it halfway up the sides of the springform pan to create a water bath for even baking.
- Bake: Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath, allow it to cool completely to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and enjoy your decadent Vanilla Bean Brown Butter Cheesecake.
Notes
- Using a water bath helps to prevent cracks and ensures even baking.
- Cool the brown butter before adding to the filling to avoid scrambling the eggs.
- Chilling the crust helps it set firmly and hold the filling better.
- For best flavor and texture, refrigerate the cheesecake overnight.
- Vanilla bean seeds add a natural, intense flavor; if unavailable, increase vanilla extract slightly.
- Line the bottom of the springform pan with parchment paper to prevent sticking and make removal easier.
