Description
A rich and creamy vanilla bean brown butter cheesecake that combines the nutty flavor of brown butter with the sweetness of vanilla beans, creating a delightful dessert experience.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (3 packages) cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 vanilla beans, split and seeds scraped
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly golden. Let cool.
- In a small saucepan, melt unsalted butter over medium heat, stirring until it turns golden brown. Let cool slightly.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add brown sugar and mix well.
- Add eggs one at a time, mixing well after each addition. Then add vanilla extract, vanilla bean seeds, and cooled brown butter. Mix until combined.
- Pour in heavy cream and mix until smooth. Pour the filling over the cooled crust.
- Bake for 55-65 minutes until the edges are set and the center has a slight jiggle. Turn off the oven and let cool in the oven for an hour.
- Remove from the oven and let cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Carefully remove from the springform pan, slice, and serve chilled.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Avoid overmixing to prevent cracks in the cheesecake.
- Let the cheesecake cool slowly in the oven to prevent cracking.
- Refrigerate for at least 4 hours for the best flavor and texture.
- Keep an eye on the cheesecake while baking to avoid overbaking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, vanilla bean, brown butter, dessert, baking