Vanilla Bean Brown Butter Cheesecake

Is there anything more indulgent than a creamy, velvety cheesecake to satisfy your sweet tooth? The Vanilla Bean Brown Butter Cheesecake is a dreamy dessert that elevates the classic cheesecake experience with its rich, nutty undertones from brown butter and the fragrant notes of real vanilla bean. This cheesecake not only delivers on flavor, but it also showcases beautiful swirls of creamy filling and a buttery crust with a deliciously luxurious texture.

Did you know that the first recorded cheesecake dates back to ancient Greece? The Romans even served it to soldiers as an energy booster! While cheesecake has come a long way since then, homemade versions like this Vanilla Bean Brown Butter Cheesecake bring a warmth and comfort that store-bought desserts cannot match. With simple preparation steps and ingredients, this recipe is a family-friendly favorite that will impress even the pickiest of eaters.

If you’ve had our other popular dessert recipe, the Classic New York Cheesecake, you know how amazing homemade cheesecakes can be. Dive into this delightful Vanilla Bean Brown Butter Cheesecake and create a sweet masterpiece that’s sure to make everyone swoon!

What is Vanilla Bean Brown Butter Cheesecake?

So, what’s the deal with this dessert? Why do we call it Vanilla Bean Brown Butter Cheesecake? Well, it all starts with the star ingredients: vanilla beans, which pack a punch of flavor, and brown butter, which adds a toasty richness that transforms this cheesecake into something extraordinary. Who wouldn’t want to indulge in a dessert that sounds as grand as it tastes?

They say, “the way to a man’s heart is through his stomach,” and a slice of this cheesecake might just be the key! Whether you enjoy it at a dinner party or as a sweet treat after dinner, making this cheesecake is a delightful way to show some love. So grab the ingredients, and let’s get started on whipping up this magnificent dessert!

Why You’ll Love This Vanilla Bean Brown Butter Cheesecake

Now you might be wondering, why should I embark on this cheesecake adventure? First, let’s talk about the exquisite creamy texture that melts in your mouth. The brown butter takes the flavor profile to new heights, providing a hint of nuttiness that complements the vanilla beautifully. Secondly, making this cheesecake at home is budget-friendly compared to its gourmet counterparts at bakeries, leaving you with extra cash for more dessert ingredients!

Lastly, you can customize it with decadent toppings! Whether it’s a drizzle of chocolate ganache, a fresh fruit compote, or even a sprinkle of crushed nuts, the options are endless. This recipe will make your kitchen the go-to spot for dessert lovers!

And if you enjoy this cheesecake, you might also want to check out our No-Bake Lemon Cheesecake for another fabulous treat!

How to Make Vanilla Bean Brown Butter Cheesecake

Quick Overview

Making this Vanilla Bean Brown Butter Cheesecake is surprisingly easy! With a prep time of about 30 minutes and a bake time of 60 minutes, you’ll soon have a gorgeous dessert that will impress your friends and family. The oh-so-soft and rich filling paired with a buttery graham cracker crust creates a dessert that’s both comforting and elegant.

Key Ingredients for Vanilla Bean Brown Butter Cheesecake

• For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
• For the Cheesecake Filling:
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean)
  • ½ cup heavy cream
  • ½ cup brown butter, cooled slightly (see steps below on how to brown butter)

Step-by-Step Instructions

1. Preheat Your Oven: Preheat your oven to 325°F (160°C). This is essential for even baking.
2. Make the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
3. Brown the Butter: In a saucepan, melt your unsalted butter over medium heat. Continue cooking until it turns a lovely golden brown color and starts smelling nutty (about 5-7 minutes). Keep an eye on it to avoid burning!
4. Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth. Add in the eggs, one at a time, mixing well after each addition. Then, add the flour, vanilla bean paste, brown butter, and heavy cream. Mix until the batter is silky and well combined.
5. Pour & Bake: Carefully pour the cheesecake filling over the prepared crust and smooth the top. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
6. Cool & Chill: Once baked, let the cheesecake cool at room temperature for about an hour. Then, refrigerate for at least 4 hours (or overnight) to allow it to set fully.
7. Serve: Once chilled, release the springform pan and cut yourself a delightful slice (or two) of this heavenly cheesecake!

What to Serve Vanilla Bean Brown Butter Cheesecake With

For an extra touch of delight, pair your Vanilla Bean Brown Butter Cheesecake with fresh berries like strawberries or blueberries for a splash of color and freshness. A dollop of whipped cream enhances the richness, while a hot cup of coffee or an herbal tea rounds out the dessert beautifully. If you’re feeling adventurous, try adding a scoop of vanilla or caramel ice cream on the side—it’s a luxurious pairing!

Top Tips for Perfecting Vanilla Bean Brown Butter Cheesecake

1. Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for smoother mixing and a creamier texture.
2. Don’t Overmix: Overmixing can introduce air to the batter, leading to cracks as the cheesecake cools. Mix until just combined.
3. Water Bath: For an extra creamy texture and to prevent cracking, consider baking your cheesecake in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan with hot water.

Storing and Reheating Tips

Store any leftovers in the refrigerator, where they’ll stay fresh for up to 5 days. Make sure to cover it tightly with plastic wrap or foil to prevent it from absorbing any unwanted odors. If you want to keep it longer, you can freeze the cheesecake for up to 2 months! Just make sure it’s well-wrapped. To serve from the freezer, let it thaw in the fridge overnight before slicing for the best texture.

Now that you have a comprehensive guide to making the heavenly Vanilla Bean Brown Butter Cheesecake, it’s time to don your apron and make some magic in the kitchen. This dessert is sure to become a beloved recipe in your household. Happy baking!

Vanilla Bean Brown Butter Cheesecake

This indulgent Vanilla Bean Brown Butter Cheesecake combines creamy textures with the nutty flavor of brown butter and fragrant vanilla bean, creating a luxurious dessert that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 pieces

Course: Dessert, Sweets

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Crust

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 0.25 cups granulated sugar

For the Cheesecake Filling

• 2 cups cream cheese, softened
• 1 cups granulated sugar
• 3 large eggs eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean)
• 0.5 cups heavy cream
• 0.5 cups brown butter, cooled slightly

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. In a saucepan, melt your unsalted butter over medium heat until it turns golden brown (about 5-7 minutes).
4. In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Then add the flour, vanilla bean paste, brown butter, and heavy cream. Mix until well combined.
5. Carefully pour the cheesecake filling over the prepared crust and smooth the top.

Baking

1. Bake in the preheated oven for 60-70 minutes until the edges are set but the center still has a slight jiggle.
2. Once baked, let the cheesecake cool at room temperature for about an hour.
3. Refrigerate for at least 4 hours or overnight to allow it to set fully.

Serving

1. Release the springform pan and cut yourself a slice of the cheesecake.

Notes

Serve with fresh berries, whipped cream, or a scoop of ice cream for a perfect pairing. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.