why make this recipe
Vanilla Bean Brown Butter Cheesecake is a delightful dessert that combines rich flavors with a creamy texture. The nutty aroma of browned butter paired with the sweet, subtle taste of vanilla bean makes this cheesecake special. It’s perfect for gatherings, celebrations, or just a sweet treat at home. Everyone loves cheesecake, and this version will impress your friends and family!
how to make Vanilla Bean Brown Butter Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, browned
- 1/4 cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Pinch of salt
Directions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, browned butter, and sugar until combined. Press the mixture firmly into the bottom of a springform pan.
- Bake for 10 minutes, then cool.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix well.
- Add the eggs, one at a time, mixing well after each.
- Mix in vanilla bean paste, sour cream, heavy cream, and salt until smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
how to serve Vanilla Bean Brown Butter Cheesecake
Serve the cheesecake chilled. You can add fresh fruit, whipped cream, or a drizzle of chocolate sauce on top for extra flavor. Slicing it with a hot, wet knife will give you clean cuts for beautiful presentation. This cheesecake makes a wonderful dessert after any meal!
how to store Vanilla Bean Brown Butter Cheesecake
To store the cheesecake, wrap it tightly with plastic wrap or cover it with aluminum foil. Keep it in the refrigerator for up to one week. If you want to keep it longer, you can freeze it. Wrap individual slices carefully, and they will last for about 2-3 months in the freezer.
tips to make Vanilla Bean Brown Butter Cheesecake
- Be sure to soften the cream cheese before mixing. This helps create a smooth texture.
- Use a digital thermometer to check the temperature of the cheesecake and avoid overbaking.
- For a perfect crust, press down firmly but gently when forming the graham cracker base.
variation
You can try adding chocolate chips or swirls of fruit puree to the cheesecake filling for a different flavor. Another option is to use other flavor extracts like almond for a twist on the classic.
FAQs
1. Can I use regular butter instead of unsalted butter?
Yes, you can use regular butter, but it may add a bit more saltiness to the crust.
2. What can I use instead of vanilla bean paste?
You can substitute it with vanilla extract, but the flavor will be a bit different.
3. Is it necessary to chill the cheesecake overnight?
Yes, chilling it allows the flavors to meld and helps it set properly for a better texture.
Vanilla Bean Brown Butter Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, browned
- 1/4 cup sugar
Filling
- 2 packages cream cheese, softened Each package is 8 ounces.
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, browned butter, and sugar until combined. Press the mixture firmly into the bottom of a springform pan.
- Bake for 10 minutes, then cool.
Making the Filling
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix well.
- Add the eggs, one at a time, mixing well after each.
- Mix in vanilla bean paste, sour cream, heavy cream, and salt until smooth.
Baking
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in with the door ajar for 1 hour.
Chilling
- Chill in the refrigerator for at least 4 hours or overnight before serving.