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Slice of Vanilla Bean Brown-Butter Cheesecake topped with vanilla bean flecks

Vanilla Bean Brown-Butter Cheesecake

A rich and creamy cheesecake with the nutty flavor of brown butter and aromatic vanilla bean, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Birthday, Celebration, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted (plus extra for greasing) For greasing the pan
  • 0.25 cups ¼ cup sugar
  • 1 pinch Pinch of salt
For the Filling
  • 1 cup 1 cup unsalted butter (for browning)
  • 24 oz 24 oz cream cheese, softened Must be at room temperature
  • 1 cup 1 cup sugar
  • 1 tablespoon 1 tablespoon vanilla extract
  • 2 count 2 vanilla beans, split and seeds scraped Fresh vanilla beans are recommended
  • 4 count 4 large eggs
  • 1 cup 1 cup sour cream
  • 1 count Zest of 1 lemon
For The Topping (Optional)
  • Whipped cream For serving
  • Fresh berries For serving

Method
 

Preparation
  1. Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan with some butter and set aside.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom of the prepared pan.
  3. Bake for 10 minutes until lightly golden, and set aside to cool.
  4. While the crust is cooling, prepare the brown butter. In a saucepan over medium heat, melt the unsalted butter. Allow it to cook, stirring frequently, until it turns a golden brown and has a nutty aroma, about 5-7 minutes. Remove it from heat and let it cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This should take about 3-5 minutes.
  6. Add the brown butter, vanilla extract, and the seeds from the split vanilla beans to the cream cheese mixture. Blend until fully incorporated.
  7. Add the eggs one at a time, mixing well after each addition to ensure everything is smooth.
  8. Fold in the sour cream and lemon zest until combined.
  9. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  10. Bake in the preheated oven for 50-60 minutes or until the center is set but still has a slight jiggle.
  11. Once done, turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour to prevent cracking.
  12. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight before serving.

Notes

To avoid cracking: Make sure your cream cheese is at room temperature before mixing to ensure a smooth texture. Gluten-free alternative: Substitute the graham crackers with gluten-free cookies or almond flour for the crust. Dairy-free version: Consider replacing cream cheese with a dairy-free alternative and use coconut cream instead of sour cream. Storage: Store leftovers in the refrigerator in an airtight container for up to 5 days. Cheesecake can also be frozen; wrap in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight.