Description
Vanilla Bean Brown Butter Cheesecake is a luxurious, creamy dessert infused with the nutty richness of browned butter and the fragrant depth of real vanilla bean. With its velvety texture, golden graham cracker crust, and bakery-quality presentation, this cheesecake is the perfect showstopper for holidays, dinner parties, or any special occasion.
Ingredients
For the crust:
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150 g (1 ½ cups) graham cracker crumbs
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85 g (6 tbsp) unsalted butter, melted
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50 g (¼ cup) brown sugar
For the filling:
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45 g (3 tbsp) unsalted butter (to brown)
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900 g (4 packages, 8 oz each) cream cheese, softened
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250 g (1 ¼ cups) granulated sugar
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1 tbsp vanilla bean paste (or seeds from 1 vanilla bean)
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4 large eggs
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240 g (1 cup) sour cream
Instructions
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Preheat oven to 325°F (163°C). Grease or line the bottom of a 9-inch springform pan.
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Make the crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press into the pan and bake for 10 minutes. Let cool.
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Brown the butter: Melt 3 tbsp butter in a small saucepan over medium heat, stirring until golden and nutty (4–5 minutes). Let cool slightly.
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Make the filling: Beat cream cheese and sugar until smooth. Mix in vanilla bean paste. Add eggs one at a time, beating on low just until combined. Stir in sour cream and browned butter.
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Bake: Pour filling over crust. Smooth the top and bake 55–65 minutes until edges are set but the center jiggles slightly.
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Cool gently: Turn off the oven, crack the door, and leave cheesecake inside for 1 hour. Remove, cool to room temp, then refrigerate at least 4 hours or overnight.
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Serve plain or garnish with whipped cream, caramel drizzle, or fresh berries.
Notes
Don’t overbeat the eggs; it prevents cracks.
A water bath helps minimize cracking, though it’s optional.
Chill the cheesecake overnight for the best texture and flavor.
Garnish just before serving if using whipped cream, berries, or sauces.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American