Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

Discover the perfect balance of nutty brown butter and fresh vanilla bean in this luscious cheesecake. Every creamy bite offers rich flavors and a velvety texture that’s ideal for special occasions or indulgent treats.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar (for crust)
• 1/4 teaspoon salt
• 32 ounces cream cheese, softened
• 1 cup granulated sugar (for filling)
• 1 teaspoon vanilla extract
• Seeds from 1 vanilla bean pod
• 4 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 6 tablespoons unsalted butter (for browning)

Instructions

1. Step 1: Preheat your oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray and set aside.
2. Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Mix until the texture resembles wet sand. Press firmly into the bottom of the prepared pan and set aside.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and mix well. Stir in vanilla extract and vanilla bean seeds. Add eggs one at a time, mixing on low speed after each. Fold in sour cream and heavy cream until silky and combined.
4. Step 4: In a small saucepan, melt 6 tablespoons butter over medium heat. Cook until golden brown and nutty-smelling, then remove from heat and allow to cool slightly. Drizzle the brown butter into the cheesecake batter, folding gently to combine.
5. Step 5: Pour the batter over the crust in the springform pan, spreading evenly. Bake for 50–60 minutes, until edges are set but the center still jiggles slightly. Turn off oven and crack the door open, letting the cheesecake cool gradually.
6. Step 6: After one hour, remove from oven and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

• Use room temperature cream cheese and eggs for a smooth batter without lumps.
• For an extra indulgence, swirl melted dark chocolate into the batter before baking.
• Wrap the springform pan in foil if baking in a water bath to prevent leaks and ensure even baking.
• If you don’t have a vanilla bean, increase vanilla extract to 1 tablespoon.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving. Reheat slightly at room temperature for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake actually benefits from chilling overnight as the flavors meld and it firms up for easier slicing.

What if I don’t have a springform pan?

You can bake it in a regular cake pan lined with parchment paper, but removing the cheesecake may be trickier. A springform pan is recommended for clean edges.

Vanilla Bean Brown Butter Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 117 reviews

Indulge in the rich, buttery goodness of this Vanilla Bean Brown Butter Cheesecake. Featuring a crisp graham cracker crust and a creamy filling infused with fresh vanilla bean and nutty brown butter, this dessert offers a perfect balance of sweetness and depth in every silky bite. Ideal for special occasions or when you want to treat yourself to an elegant, homemade cheesecake.

• Author: Grace
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

Filling

• 24 ounces (3 packages) cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Seeds from 1 vanilla bean pod
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup unsalted butter, browned and cooled slightly

Instructions

1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Lightly spray a 9-inch springform pan with cooking spray to ensure the cheesecake releases easily after baking. Set the pan aside while preparing the crust.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix thoroughly until the mixture resembles wet sand. Firmly press this mixture evenly into the bottom of the prepared springform pan to form a sturdy base. Set aside.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add the granulated sugar and mix until fully combined. Stir in vanilla extract and the scraped seeds from the vanilla bean pod for intense flavor. Add eggs one at a time, mixing on low speed after each addition to avoid overbeating. Finally, fold in the sour cream and heavy cream until the batter is silky and well-blended.
4. Incorporate Brown Butter: In a small saucepan over medium heat, melt unsalted butter until it turns a golden brown color and releases a rich, nutty aroma. Remove from heat and let it cool slightly. Drizzle the brown butter slowly into the cheesecake batter and gently fold it in to enhance the flavor depth.
5. Bake the Cheesecake: Pour the cheesecake batter over the prepared crust, spreading it out evenly. Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The edges should be set while the center remains slightly jiggly to maintain creaminess. After baking, turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually, which helps prevent cracks on the surface.
6. Cool and Refrigerate: After about an hour in the oven, remove the cheesecake and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the texture set perfectly. Serve chilled and enjoy your decadent Vanilla Bean Brown Butter Cheesecake.

Notes

• Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
• Brown the butter carefully to avoid burning; it should have a nutty aroma and golden brown color.
• Do not overbeat eggs to prevent cracking and maintain a silky texture.
• Allow gradual cooling in the oven with door ajar to reduce the risk of surface cracks.
• Refrigerate overnight for best texture and enhanced flavor development.
• Optional: Swirl in melted chocolate before baking for a decadent twist.

Keywords: vanilla bean cheesecake, brown butter cheesecake, creamy cheesecake, graham cracker crust, homemade cheesecake, rich dessert, vanilla dessert