Description
Vanilla Bean Brown Butter Cheesecake is a heavenly dessert that marries the nutty richness of brown butter with the aromatic sweetness of vanilla. With a buttery graham cracker crust and a silky filling that melts in your mouth, this cheesecake promises to be the star of any gathering. Serve it chilled, topped with fresh berries or whipped cream, for an unforgettable treat that delights every palate.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 2 vanilla beans, seeds scraped
- 3 large eggs
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter; press firmly into the bottom of a springform pan to form the crust.
- In a saucepan over medium heat, brown the unsalted butter until golden and nutty; allow it to cool slightly.
- In a large mixing bowl, beat together cream cheese and brown sugar until smooth. Add sour cream and vanilla bean seeds, followed by eggs one at a time. Mix in the browned butter until fully combined.
- Pour the cheesecake filling over the prepared crust; bake for 50-60 minutes until set but still slightly jiggly in the center. Turn off the oven and crack open the door; let cool for about an hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 385
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg