Description
A rich and creamy cheesecake with the nutty flavor of brown butter and the warmth of vanilla bean.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup brown sugar
- 3 tablespoons unsalted butter
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
- 4 large eggs
- 1 cup sour cream
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and brown sugar. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a saucepan over medium heat, brown the butter until golden and fragrant. Set aside to cool slightly.
- Beat cream cheese and sugar until smooth. Add vanilla bean paste and mix well.
- Add eggs one at a time, mixing just until combined after each.
- Stir in sour cream and brown butter until fully incorporated. Pour over the crust and smooth the top.
- Bake for 55–65 minutes until edges are set and center slightly jiggles. Turn off oven and leave cheesecake inside for 1 hour.
- Remove cheesecake, cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Let cheesecake cool completely before refrigerating.
- Use a springform pan for easy removal.
- For best results, refrigerate overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 160 mg
Keywords: Brown Butter Vanilla Bean Cheesecake