Description
A luscious and creamy Vanilla Bean Brown Butter Cheesecake featuring a buttery graham cracker crust and a rich, velvety filling infused with the deep caramel notes of brown butter and fragrant vanilla bean.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (browned)
For the filling:
- 1/2 cup unsalted butter (browned and cooled)
- 24 oz (3 blocks) cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the outside with foil to prevent water from leaking in during the water bath baking process.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and browned butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then remove and allow it to cool while preparing the filling.
- Prepare the filling: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy. Add the sugar and continue beating until the mixture is fluffy. Incorporate sour cream, vanilla bean paste, and the cooled browned butter, mixing thoroughly. Add the eggs one at a time, mixing gently after each to maintain a smooth consistency. Finally, add flour and salt, mixing just until combined without overmixing.
- Assemble and bake: Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake for 55 to 65 minutes, until the center is mostly set but still slightly wobbly.
- Cool gradually: Once baking is complete, turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill and serve: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours, preferably overnight, to allow it to fully set. Slice and serve as desired.
Notes
- You can prepare the cheesecake ahead and freeze it for up to one month for convenience.
- Ensure the brown butter is cooled before mixing into the filling to keep the cream cheese from melting and maintain texture.
- For an extra touch of indulgence, top the cheesecake with whipped cream or drizzle with caramel sauce before serving.
