Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake is a rich and creamy dessert with a nutty twist from brown butter and the delicate aroma of vanilla bean. Perfect for special occasions or whenever you want to treat yourself to something truly decadent.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup unsalted butter
• 32 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 1 vanilla bean, split and seeds scraped
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup sour cream

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. Step 2: In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
3. Step 3: In a saucepan over medium heat, melt the 1 cup unsalted butter. Stir constantly until the butter turns golden brown and emits a nutty aroma, about 5 minutes. Remove from heat and allow it to cool to room temperature.
4. Step 4: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and brown sugar, mixing until well combined.
5. Step 5: Add the eggs one at a time, beating well after each addition. Stir in the cooled brown butter, scraped vanilla bean seeds, and vanilla extract until fully incorporated.
6. Step 6: Gently mix in the all-purpose flour until there are no visible traces. Then, fold in the sour cream until the batter is smooth and homogenous.
7. Step 7: Pour the prepared filling over the chilled crust in the springform pan, smoothing the top evenly.
8. Step 8: Place the springform pan inside a larger baking dish or roasting pan. Fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan to create a water bath for gentle, even baking.
9. Step 9: Bake in the preheated oven for 60 to 70 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
10. Step 10: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
11. Step 11: Remove the cheesecake and water bath from the oven and allow it to come to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, for best texture and flavor.
12. Step 12: Carefully remove the sides of the springform pan before slicing. Serve chilled and enjoy this decadent vanilla bean brown butter cheesecake.

Tips & Variations

• Use a fresh vanilla bean for the best flavor, but pure vanilla extract can be substituted if necessary.
• For a gluten-free option, replace graham cracker crumbs with gluten-free cookie crumbs.
• Allow the brown butter to cool completely before adding to the cream cheese to avoid curdling.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat slices gently at room temperature for about 15 minutes to soften slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of a vanilla bean?

Yes, you can substitute the vanilla bean seeds with an additional 1 to 2 teaspoons of pure vanilla extract. The flavor will be slightly different but still delicious.

Why is a water bath necessary for this cheesecake?

The water bath helps the cheesecake bake evenly and prevents the edges from cracking by maintaining gentle, moist heat during baking.

Vanilla Bean Brown Butter Cheesecake Recipe

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★★★★★

4.9 from 85 reviews

• Author: anna
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x

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Description

This Vanilla Bean Brown Butter Cheesecake is a decadent dessert featuring a buttery graham cracker crust and a rich, creamy filling infused with the nutty flavor of browned butter and aromatic vanilla beans. Baked in a gentle water bath, this cheesecake has a smooth, luscious texture with a slight jiggle at the center, perfect for any special occasion or sweet craving.

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Ingredients

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Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Filling

• 1 cup unsalted butter
• 32 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 1 vanilla bean, split and seeds scraped
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup sour cream

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. Make Crust: In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
3. Brown the Butter: In a saucepan over medium heat, melt the 1 cup unsalted butter. Stir constantly until the butter turns golden brown and emits a nutty aroma, about 5 minutes. Remove from heat and allow it to cool to room temperature.
4. Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and brown sugar, mixing until well combined.
5. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the cooled brown butter, scraped vanilla bean seeds, and vanilla extract until fully incorporated.
6. Incorporate Flour and Sour Cream: Gently mix in the all-purpose flour until there are no visible traces. Then, fold in the sour cream until the batter is smooth and homogenous.
7. Assemble Cheesecake: Pour the prepared filling over the chilled crust in the springform pan, smoothing the top evenly.
8. Prepare Water Bath: Place the springform pan inside a larger baking dish or roasting pan. Fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan to create a water bath for gentle, even baking.
9. Bake: Bake in the preheated oven for 60 to 70 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
10. Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
11. Chill: Remove the cheesecake and water bath from the oven and allow it to come to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, for best texture and flavor.
12. Serve: Carefully remove the sides of the springform pan before slicing. Serve chilled and enjoy this decadent vanilla bean brown butter cheesecake.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
• Brown butter carefully to prevent burning; it should be golden and smell nutty.
• The water bath helps prevent cracks and ensures even baking.
• Chilling the cheesecake overnight results in better flavor and texture.
• Use a sharp knife dipped in hot water to slice clean pieces.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla bean cheesecake, brown butter cheesecake, creamy cheesecake, graham cracker crust dessert, baked cheesecake recipe