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Vanilla Bean Brown Butter Cheesecake

A decadent dessert combining the nutty flavor of brown butter with the aromatic essence of vanilla beans for a truly irresistible cheesecake experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, browned Browned for a nutty flavor
For the filling
  • 2 cups cream cheese, softened Should be at room temperature
  • 1 cup sour cream Can substitute with Halal-friendly yogurt for a tangier twist
  • 3/4 cup sugar
  • 3 large eggs Should be at room temperature
  • 1 tbsp vanilla extract
  • 1 bean vanilla, seeds scraped Adds aromatic flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs with the browned butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust.
Baking the Crust
  1. Place the crust in the oven and bake for 10 minutes. Once done, remove it and let it cool while you work on the filling.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Slowly add the sugar, mixing well after each addition until creamy and light.
  3. Incorporate the sour cream, vanilla extract, and the scraped seeds from the vanilla bean into the cream cheese mixture. Blend until combined.
  4. Add the eggs, one at a time, mixing just until each one is incorporated. Be careful not to overbeat.
Baking the Cheesecake
  1. Pour the filling over your pre-baked crust and smooth the top.
  2. Bake for 50-60 minutes until the edges are set, and the center still has a slight jiggle.
Cooling and Chilling
  1. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
  2. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Notes

Store wrapped tightly in plastic wrap in the fridge for up to 5 days. Can be frozen for up to 2 months; thaw in the fridge before serving.