Vanilla Bean Brown Butter Cheesecake
A rich and creamy cheesecake made with brown butter and vanilla bean, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, browned
- 0.5 cups granulated sugar
- 1/4 teaspoon salt
For the filling
- 3 packages (8-ounce) cream cheese, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean split and seeds scraped
- 1 cups sour cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and generously grease a 9-inch springform pan.
- In a bowl, mix together the graham cracker crumbs, browned butter, granulated sugar, and salt until well combined.
- Press this mixture firmly into the bottom of your springform pan to create a solid crust.
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one by one, mixing thoroughly after each addition to ensure a silky texture.
- Stir in the vanilla extract and the delicate seeds from the split vanilla bean to infuse the filling with rich flavor.
- Pour the creamy cheesecake filling over the crust, smoothing the top with a spatula.
Baking
- Bake for about 50-60 minutes, or until the center is slightly jiggly yet set.
- Once baked, remove from the oven and allow to cool before spreading a layer of sour cream over the top.
Chilling
- For best results, refrigerate for at least 4 hours, though overnight chilling is recommended before serving.
Notes
Serve with a dollop of fresh whipped cream and a sprinkle of finely grated chocolate or berries. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.