Go Back

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
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
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.