Description
Indulge in the rich and creamy decadence of this Vanilla Bean Brown Butter Cheesecake. With a buttery graham cracker crust and a velvety vanilla-infused filling, this dessert is a showstopper for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, browned and cooled
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
For the topping (optional):
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil.
- Prepare the crust: Combine graham cracker crumbs, sugar, and browned butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in sour cream, heavy cream, vanilla, flour, and salt.
- Bake: Pour filling over crust and bake in a water bath for 55-65 minutes.
- Cool and chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours or overnight.
- Add topping: If desired, mix sour cream, powdered sugar, and vanilla for a topping.
Notes
- Browning the butter adds a nutty flavor that pairs beautifully with vanilla bean.
- For easier slicing, warm a sharp knife under hot water and wipe clean between cuts.
- The cheesecake can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 115 mg
