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Irresistible Vanilla Bean Brown Butter Cheesecake Recipe You Need to Try - Featured Image

Irresistible Vanilla Bean Brown Butter Cheesecake Recipe You Need to Try

  • Author: Jenny
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Learn how to make delicious Vanilla Bean Brown Butter Cheesecake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, browned and cooled slightly
  • 3 tablespoons granulated sugar (for crust)
  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
  • 2 tablespoons all-purpose flour
  • Pinch of salt

Substitutions: If graham crackers aren’t your thing, digestive biscuits or vanilla wafers make a great alternative crust base. For the vanilla bean, pure vanilla extract works well and is easier to find. If you prefer, you can swap sour cream for Greek yogurt to keep it lighter, though the texture will be slightly less rich.

Instructions

  1. Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper for easy release.
  2. Make the browned butter crust: In a small saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and smells nutty (about 4-5 minutes). Be careful not to burn it—watch closely! Remove from heat and let it cool slightly.
  3. Combine graham cracker crumbs, sugar, and browned butter in a bowl. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of your prepared pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly. Bake for 10 minutes, then remove from the oven and set aside to cool.
  5. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  6. Add sugar gradually, then the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to keep everything smooth.
  7. Mix in the sour cream, vanilla bean seeds (or extract), flour, and a pinch of salt. Beat just until combined to avoid incorporating too much air, which can cause cracks later.
  8. Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
  9. Bake the cheesecake: Place the pan on the middle rack and bake for 50-60 minutes. The edges should be set, but the center will still jiggle slightly when you gently shake the pan.
  10. Turn off the oven and crack the door open, leaving the cheesecake inside for another hour to cool gradually. This slow cooling helps prevent cracks, a trick I picked up during my culinary classes and perfected after many trial runs with Maya’s watchful taste-testing.
  11. Remove from the oven and chill: After the hour, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight before serving.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Vanilla Bean Brown Butter Cheesecake, recipe, cooking, food

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Find it online: https://www.foodfusionary.com/vanilla-bean-brown-butter-cheesecake/