Description
Indulge in the rich and creamy goodness of Vanilla Bean Brown Butter Cheesecake, a decadent dessert that combines the warmth of browned butter with the fragrant essence of vanilla beans. This recipe elevates the classic cheesecake with a nutty crust and a velvety filling, topped with a luscious sour cream glaze.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (browned and cooled slightly)
For the filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs
- ¾ cup sour cream
- 2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean)
- ¼ cup browned butter (cooled)
For the topping (optional):
- ½ cup sour cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with foil and grease the sides.
- Make the crust: Mix graham cracker crumbs, sugar, and browned butter. Press into pan and bake.
- Prepare the filling: Beat cream cheese and sugar, add cornstarch, eggs, sour cream, vanilla, and brown butter. Pour over crust.
- Bake the cheesecake: Place the pan in a water bath and bake until set.
- Chill and serve: Cool, refrigerate, and optionally top with sour cream glaze before serving.
Notes
- Brown the butter in advance and let it cool to room temperature before using.
- Use full-fat dairy for best texture.
- Pairs beautifully with fresh berries or a drizzle of caramel.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 26g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
