Go Back
Slice of Vanilla Bean Brown Butter Cheesecake topped with caramel drizzle

Vanilla Bean Brown Butter Cheesecake

A delightful dessert that combines rich brown butter flavors with creamy cheesecake and real vanilla bean sweetness, perfect for special occasions or family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter browned Browning the butter adds flavor.
  • 2 tablespoons sugar
For the filling
  • 2 packages cream cheese softened Each package is 8 ounces.
  • 1 cup granulated sugar
  • 2 large eggs Add one at a time.
  • 1 tablespoon vanilla extract
  • 1 vanilla bean split and seeds scraped Adds depth of flavor.
  • 1 cup sour cream Optional for topping.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Measuring cups and spoons
  • saucepan

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, browned butter, and sugar. Mix until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  4. In a large bowl, beat the cream cheese with granulated sugar until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla extract and vanilla bean seeds.
  7. Pour the cream cheese mixture over the crust in the springform pan.
Baking
  1. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Cooling
  1. Let cool to room temperature, then refrigerate for at least 4 hours before serving.
Serving
  1. Top with sour cream before serving, if desired.

Notes

Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 2 months.