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Vanilla Bean Brown Butter Cheesecake

A luxurious dessert featuring silky smooth cream cheese enriched with nutty brown butter and the delightful flavor of vanilla bean.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Gra Cracker Cbs Forming the base for the cheesecake.
  • 0.5 cups Unsalted Butter For browning and richness.
  • 0.25 cups Granulated Sugar To sweeten the crust.
For the filling
  • 1 cups Granulated Sugar To sweeten the cheesecake filling.
  • 16 ounces Cream Cheese Main ingredient for creaminess.
  • 2 pieces Vanilla Beans Split and scraped for flavor.
  • 1 cups Sour Cream Adds creaminess and a bit of tang.
  • 3 large Eggs Bind the ingredients.
  • 2 tablespoons All-Purpose Flour Provides structure.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small saucepan, melt the unsalted butter over medium heat until it turns golden brown and smells nutty.
  3. In a mixing bowl, combine gra cracker cbs, ¼ cup of sugar, and browned butter. Mix well and press firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 8-10 minutes and set aside to cool.
Making the Filling
  1. In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the remaining sugar and mix until creamy.
  2. Scrape the seeds from the vanilla beans into the mixture.
  3. Beat in the eggs one at a time, then add the sour cream and flour. Mix until just combined.
Baking
  1. Pour the filling over the cooled crust and bake for 50-60 minutes until the center is set but still slightly jiggles.
  2. Turn off the oven and leave the cheesecake inside with the door ajar for an hour.
Cooling and Chilling
  1. Once baked, remove the cheesecake from the oven and chill for at least 4 hours or overnight for best results.

Notes

For best results, avoid overmixing the eggs and sour cream to maintain a light texture. Cool the cheesecake gradually to prevent cracks. Store leftovers wrapped tightly in plastic wrap in the fridge for up to 5 days or frozen for up to 3 months.