Description
Indulge in the rich and creamy goodness of this Vanilla Bean Brown Butter Cheesecake that boasts a perfect balance of flavors and a velvety texture. The addition of browned butter and real vanilla bean elevates this classic dessert to a whole new level of decadence.
Ingredients
Scale
Graham Cracker Crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, browned
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 vanilla bean, seeds scraped, or 2 teaspoons vanilla bean paste
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- ¼ cup heavy cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap with foil. Mix crust ingredients and press into pan. Bake and cool.
- Mix Cheesecake Filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, sour cream, heavy cream, and flour. Mix until smooth.
- Bake: Pour filling over crust. Place in a roasting pan with water. Bake until set but slightly jiggly.
- Cool and Chill: Let the cheesecake cool in the oven, then chill in the refrigerator for at least 4 hours or overnight.
Notes
- For the best flavor, use real vanilla bean or high-quality vanilla bean paste.
- Garnish with whipped cream or fresh berries for a beautiful presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 270mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
