Why Make This Recipe
Vanilla Bean Brown Butter Cheesecake is a delectable dessert that combines the rich flavors of brown butter and creamy cheesecake with the aroma of real vanilla bean. This cheesecake is not only creamy and smooth but also has a unique depth of flavor that sets it apart from regular cheesecakes. Whether it’s for a special occasion or just to treat yourself, this dessert is sure to impress anyone who takes a bite.
How to Make Vanilla Bean Brown Butter Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, browned
- 1/4 cup granulated sugar
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 large eggs
- 2 teaspoons vanilla bean paste (or the seeds of 1 vanilla bean)
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, browned butter, and 1/4 cup granulated sugar until well combined. Press this mixture firmly into the bottom of a springform pan. Bake for about 10 minutes, then set aside to cool.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 1/4 cups of granulated sugar, mixing until fluffy. Next, add the sour cream, heavy cream, eggs, vanilla bean paste (or seeds), and pure vanilla extract. Mix until everything is well blended and smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for about 1 hour, or until the center is set but still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
Step 4: Chill and Add Topping
Remove the cheesecake from the oven and allow it to cool completely at room temperature. After it has cooled, refrigerate for at least 4 hours or overnight before serving. For the topping, mix the 1/2 cup of sour cream, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth, then spread it over the chilled cheesecake.
How to Serve Vanilla Bean Brown Butter Cheesecake
Slice the cheesecake into generous pieces and serve chilled. You can garnish each slice with fresh berries or a drizzle of chocolate sauce for added flair. This cheesecake pairs well with a cup of coffee or tea for a perfect dessert experience.
How to Store Vanilla Bean Brown Butter Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. The cheesecake will stay good for about 5 to 7 days in the fridge.
Tips to Make Vanilla Bean Brown Butter Cheesecake
- Make sure your cream cheese is softened to room temperature for the smoothest filling.
- Browning the butter adds a nutty flavor. Watch it carefully to prevent burning.
- If you want a firmer cheesecake, bake it a little longer, but be cautious not to overbake.
Variation
For a chocolate twist, you can add melted chocolate to the filling or swirl chocolate ganache on top of the cheesecake before chilling.
FAQs
1. Can I use a different type of crust?
Yes, you can use an Oreo crust or a nut-based crust if you prefer.
2. Can I freeze this cheesecake?
Yes! Wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw it in the refrigerator before serving.
3. How do I know when the cheesecake is done?
The edges should be set while the center has a slight jiggle when you gently shake the pan. It will firm up as it cools.
Vanilla Bean Brown Butter Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delectable dessert that combines the rich flavors of brown butter and creamy cheesecake with the aroma of real vanilla bean, perfect for special occasions or treating yourself.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, browned
- 1/4 cup granulated sugar
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 large eggs
- 2 teaspoons vanilla bean paste (or seeds of 1 vanilla bean)
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, browned butter, and 1/4 cup granulated sugar until well combined. Press this mixture firmly into the bottom of a springform pan. Bake for about 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 1/4 cups of granulated sugar, mixing until fluffy. Add the sour cream, heavy cream, eggs, vanilla bean paste (or seeds), and pure vanilla extract. Mix until everything is well blended and smooth.
- Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for about 1 hour, or until the center is set but still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. For the topping, mix the 1/2 cup of sour cream, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth, then spread it over the chilled cheesecake.
Notes
Ensure cream cheese is softened to room temperature for the smoothest filling. Browning the butter adds a nutty flavor, be careful not to burn it. For a firmer cheesecake, bake it a bit longer, but avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
