Vanilla Bean Brown Butter Cheesecake

Why You’ll Love This Recipe

This cheesecake takes the best of both worlds: the creamy richness of traditional cheesecake with the added complexity and warmth of brown butter and the aromatic charm of vanilla bean. The nutty undertones of the brown butter bring depth to the filling without overpowering the sweet vanilla flavor. The buttery graham cracker crust provides the perfect texture contrast, making this cheesecake an unforgettable treat. Whether it’s for a celebration or a special indulgence, this cheesecake will surely become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup brown sugar

For the Filling:

• 3 tbsp unsalted butter
• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
• 4 large eggs
• 1 cup sour cream

Directions

1. Prepare the Crust

• Preheat the oven to 325°F (163°C).
• In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake the crust for 10 minutes, then remove from the oven and allow it to cool.

2. Brown the Butter

• In a saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and releases a nutty aroma (about 5-7 minutes).
• Remove from heat and set aside to cool slightly.

3. Prepare the Cheesecake Filling

• Beat the softened cream cheese and granulated sugar together until smooth and creamy.
• Add the vanilla bean paste (or fresh vanilla bean seeds) and mix well.
• Add the eggs one at a time, mixing just until combined after each addition.
• Stir in the sour cream and browned butter until fully incorporated.

4. Assemble and Bake

• Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
• Bake for 55-65 minutes, or until the edges are set and the center of the cheesecake slightly jiggles when you shake it.
• Turn off the oven and leave the cheesecake inside for 1 hour to set further.

5. Cool and Refrigerate

• After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.

Servings and Timing

• Yield: 12 servings
• Prep Time: 30 minutes
• Cook Time: 10 minutes for the crust, 55-65 minutes for the cheesecake
• Total Time: 45 minutes + cooling and chilling time (about 5 hours)

Variations and Substitutions

• Gluten-Free Version: To make this cheesecake gluten-free, substitute the graham cracker crumbs with gluten-free graham crackers or any gluten-free cookie crumbs.
• Non-Dairy: For a dairy-free version, use vegan cream cheese, plant-based butter, and a dairy-free sour cream alternative.
• Flavored Glaze: Add a drizzle of caramel sauce or chocolate ganache on top for extra decadence.
• Other Nuts or Spices: Add finely ground pecans or walnuts to the crust for an added crunch, or infuse the filling with a pinch of cinnamon or nutmeg.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: This cheesecake freezes well for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.
• Reheating: No reheating is necessary. Serve chilled straight from the fridge for the best texture.

FAQs

Can I use vanilla extract instead of vanilla bean paste?

Yes, you can use vanilla extract if you don’t have vanilla bean paste. However, vanilla bean paste adds a richer, more authentic vanilla flavor and the beautiful specks of vanilla seeds that enhance the visual appeal of the cheesecake.

Can I make this cheesecake in advance?

Absolutely! This cheesecake is even better when made a day ahead. The flavors have time to meld, and the texture becomes even more creamy and firm after resting in the fridge overnight.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are firm, and the center slightly jiggles. If it still wobbles too much, give it a bit more time in the oven. However, avoid overbaking, as it can cause cracks.

Can I make this without a springform pan?

You can use a regular round cake pan, but a springform pan makes it much easier to remove the cheesecake without damaging it.

Can I add toppings to this cheesecake?

Yes! You can top this cheesecake with fresh berries, a drizzle of caramel sauce, or even a sprinkle of toasted nuts for extra flavor and texture.

Conclusion

The Vanilla Bean Brown Butter Cheesecake is a rich, decadent dessert that’s perfect for any special occasion or simply as a treat to indulge in. The nutty flavor of the brown butter paired with the floral notes of vanilla bean elevates this cheesecake into a luxurious dessert. Its smooth, creamy texture and buttery crust make every bite unforgettable. Whether for a holiday, birthday, or weekend gathering, this cheesecake will undoubtedly be the star of the show.

Vanilla Bean Brown Butter Cheesecake

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 10 minutes for the crust, 55-65 minutes for the cheesecake
• Total Time: 5 hours (including cooling and chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Vanilla Bean Brown Butter Cheesecake is an indulgent dessert with a rich, nutty brown butter flavor and aromatic vanilla bean, all set in a buttery graham cracker crust for a luxurious treat.

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Ingredients

1 ½ cups graham cracker crumbs

6 tbsp unsalted butter, melted

¼ cup brown sugar

3 tbsp unsalted butter (for filling)

4 (8 oz) packages cream cheese, softened

1 ¼ cups granulated sugar

1 tbsp vanilla bean paste or seeds from 1 vanilla bean

4 large eggs

1 cup sour cream

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Instructions

1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well. Press into the bottom of the springform pan and bake for 10 minutes. Allow it to cool.
2. In a saucepan, melt the butter over medium heat. Continue cooking until golden brown and nutty (about 5-7 minutes). Remove from heat and set aside to cool slightly.
3. Beat the softened cream cheese and sugar together until smooth. Add vanilla bean paste (or fresh vanilla bean seeds) and mix well. Add eggs one at a time, mixing just until incorporated. Stir in sour cream and browned butter until fully combined.
4. Pour the cheesecake filling over the cooled crust. Bake for 55-65 minutes, or until edges are set and center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to set further.
5. Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 4 hours, or overnight.
6. Optional: Drizzle with caramel or chocolate ganache for extra decadence.

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Notes

For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.

To make it dairy-free, use plant-based cream cheese, butter, and sour cream alternatives.

For extra flavor, consider adding a drizzle of caramel sauce or fresh berries as a topping.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 105mg