Description

There’s something magical about cheesecake – the smooth, creamy texture, the rich and tangy flavor, and the way it feels like a little slice of indulgence in every bite. But this isn’t just any cheesecake. This Vanilla Bean Brown Butter Cheesecake elevates the classic dessert into something truly unforgettable. The nutty depth of browned butter, paired with the aromatic sweetness of vanilla bean, transforms this dessert into a show-stopping centerpiece perfect for any occasion. Whether it’s a birthday, holiday, or just a cozy night in, this cheesecake has the power to make any moment feel special.

Growing up, cheesecake always had a starring role in our celebrations. My mom would bake hers in a well-loved springform pan, and it was usually the first dessert to disappear from the table. When I started experimenting with my own recipes, I wanted to recreate that same sense of comfort and nostalgia – but with a twist that made it uniquely mine. That’s how this recipe came to be. The browned butter adds a toasty richness that pairs beautifully with the creamy filling, while the vanilla bean gives it a sophisticated, fragrant touch.

Let’s dive into this recipe, which will have you embracing the art of cheesecake-making in no time.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, browned
1/4 cup granulated sugar

For the Filling:

2 pounds cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream
1/2 cup heavy cream
4 large eggs
2 teaspoons vanilla bean paste (or the seeds of 1 vanilla bean)
1 teaspoon pure vanilla extract

For the Topping:

1/2 cup sour cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Crust

Start by browning your butter. Melt the butter in a small saucepan over medium heat, stirring constantly, until it turns a golden brown and releases a nutty aroma. Be careful not to let it burn. Set it aside to cool slightly.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and browned butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure to create an even layer. Use the back of a measuring cup to smooth it out. Place the crust in the refrigerator to chill while you prepare the filling.

Step 2: Make the Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This step is crucial for a lump-free cheesecake, so take your time. Add the sour cream, heavy cream, vanilla bean paste, and vanilla extract. Beat until well combined.

Next, add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can incorporate too much air into the batter, leading to cracks during baking.

Pour the filling over the chilled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

Preheat your oven to 325°F. Place the springform pan on a baking sheet to catch any potential drips. Bake the cheesecake for 60-70 minutes, or until the edges are set, but the center still has a slight jiggle.

Turn off the oven and leave the cheesecake inside with the door cracked open for about an hour. This gradual cooling process helps prevent cracks from forming.

Step 4: Chill and Add Topping

Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for best results.

To make the topping, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread it evenly over the chilled cheesecake just before serving.

Notes

If you don’t have vanilla bean paste, you can scrape the seeds from a vanilla bean or use pure vanilla extract. The vanilla bean, however, adds those lovely black flecks and a deeper flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days.