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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake Bliss

This Vanilla Bean Brown Butter Cheesecake is a celebration of flavor and comfort, promising to impress with every decadent bite.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Digestive biscuits can be used as an alternative.
  • 1/2 cup Unsalted Butter Salted butter can be used for a hint of savory depth.
  • 1/4 cup Granulated Sugar Coconut sugar is a great alternative.
  • 1/4 teaspoon Salt Enhances the flavor of the cheesecake.
For the Filling
  • 24 ounces Cream Cheese Consider mascarpone for a lighter option.
  • 1/2 cup Sour Cream Greek yogurt can be a lower-fat substitute.
  • 1/2 cup Heavy Cream Replace with whipped coconut cream for dairy-free.
  • 2 teaspoons Vanilla Extract Homemade extract elevates the flavor.
  • 1 bean Vanilla Bean Extra vanilla extract can work if you don't have a bean.
  • 3 large Eggs Add eggs one at a time for best texture.
  • 1/2 cup Brown Butter Watch carefully while browning to avoid burning.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • spatula
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease the bottom and sides of a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl; press into the bottom of the pan.
  3. Beat the cream cheese until smooth, then add sugar, mixing until combined and free of lumps.
  4. Add vanilla extract and scraped vanilla bean seeds; blend until well-combined.
  5. Incorporate eggs one at a time on low speed to maintain texture.
  6. Fold in sour cream and heavy cream until smooth.
  7. Brown the unsalted butter in a saucepan until golden, then let cool before folding into batter.
  8. Pour the batter over the crust and bake for 50-60 minutes until the edges are set; center should be slightly jiggly.
  9. Cool in the oven with the door cracked for 1 hour to prevent cracks.
  10. Chill in refrigerator for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 34gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 900IUCalcium: 90mgIron: 1mg

Notes

Chill overnight for best flavor and texture. Use a warm knife for clean cuts when slicing.

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