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Vanilla Bean Brown Butter Cheesecake

Indulge in the creamy and luscious Vanilla Bean Brown Butter Cheesecake, enriched with a nutty aroma and made with the warm notes of browned butter and fragrant vanilla beans. Perfect for any gathering!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 pieces
Course: Dessert, Sweet
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter (melted)
  • 0.25 cups sugar
For the cheesecake filling
  • 16 oz cream cheese (softened)
  • 1 cups brown sugar
  • 0.5 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 unit vanilla bean (seeds scraped)
  • 0.5 cups sour cream
  • a pinch unit salt

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, combine the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove and set aside.
  3. In a small saucepan, melt the unsalted butter over medium heat, stirring constantly until golden brown and nutty (about 5 minutes). Remove from heat and let it cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Gradually add both sugars, mixing until well combined.
  5. Add in the eggs one at a time and ensure each is fully incorporated.
  6. Stir in the vanilla extract, scraped vanilla bean seeds, sour cream, and a pinch of salt until mixed well. Fold in the browned butter.
Baking
  1. Pour the filling over the pre-baked crust and bake for 60 minutes, or until edges are set with a slight jiggle in the center.
  2. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.
Cooling and Serving
  1. After cooling, refrigerate for at least 4 hours or overnight.
  2. Carefully remove from the springform pan, slice, and serve with desired toppings.

Notes

For a softer texture, you can use mascarpone instead of cream cheese. Make sure ingredients are at room temperature for smoother mixing. To prevent cracks, avoid overmixing and do not overbake. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.