Vanilla Bean Brown Butter Cheesecake is a delightful dessert that combines the rich, nutty flavor of brown butter with the creamy, smooth texture of cheesecake, creating a truly indulgent experience. As a lover of all things sweet, I can confidently say that this cheesecake is a showstopper at any gathering. The history of cheesecake dates back to ancient Greece, but this modern twist elevates it to new heights, making it a favorite among dessert enthusiasts. People adore this dish not only for its exquisite taste but also for its unique texture that balances creaminess with a hint of crunch from the crust. Plus, the aroma of brown butter wafting through your kitchen is simply irresistible! If you’re looking to impress your guests or treat yourself, this Vanilla Bean Brown Butter Cheesecake is the perfect choice.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- ½ teaspoon vanilla extract
- ½ cup unsalted butter
- For the topping (optional):
- Whipped cream
- Fresh berries
- Chocolate shavings
Preparing the Crust
Lets start with the crust, which is the foundation of our cheesecake. Its super easy to make and adds a delightful crunch to the creamy filling.
- Preheat your oven to 350°F (175°C). This will ensure that the crust bakes evenly.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, vanilla extract, and a pinch of salt. Mix until everything is well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for the cheesecake.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. This step helps to set the crust and adds a nice flavor.
- Once baked, remove the crust from the oven and let it cool while you prepare the filling.
Preparing the Filling
Now, lets move on to the star of the show: the cheesecake filling. The combination of cream cheese, vanilla, and brown butter creates a rich and decadent flavor thats hard to resist.
- In a small saucepan, melt the unsalted butter over medium heat. Keep an eye on it as it melts, stirring occasionally. You want to cook it until it turns a golden brown color and has a nutty aroma, about 5-7 minutes. Be careful not to burn it!
- Once browned, remove the butter from the heat and let it cool slightly while you prepare the cream cheese mixture.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add the granulated sugar and continue to beat until well combined, about 1-2 minutes.
- Next, add the sour cream, eggs, flour, vanilla bean paste, and vanilla extract. Beat on low speed until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- Finally, pour in the browned butter and mix until everything is well incorporated. The batter should be smooth and creamy.
Assembling the Cheesecake
With the crust and filling ready, its time to assemble our cheesecake. This is where the magic happens!
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
- Tap the pan gently on the counter to release any air bubbles that may have formed in the batter.
- To prevent cracking, you can create a water bath. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. It will firm up as it cools.
Conclusion:
In summary, this Vanilla Bean Brown Butter Cheesecake is an absolute must-try for anyone who appreciates the rich, nutty flavor of brown butter combined with the creamy, dreamy texture of cheesecake. The infusion of real vanilla bean elevates this dessert to a whole new level, making it a showstopper for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat after dinner, this cheesecake is sure to impress your family and friends. For serving suggestions, consider topping your cheesecake with a drizzle of caramel sauce or a sprinkle of sea salt to enhance the flavors even further. You could also pair it with fresh berries or a dollop of whipped cream for a refreshing contrast. If you’re feeling adventurous, try adding a layer of chocolate ganache or a fruit compote for a delightful twist on the classic recipe. I encourage you to give this Vanilla Bean Brown Butter Cheesecake a try and experience the deliciousness for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s celebrate the joy of baking together! Print
Vanilla Bean Brown Butter Cheesecake: A Decadent Dessert Recipe You Must Try
- Total Time: 90 minutes
- Yield: 12 servings 1x
Description
This rich and creamy cheesecake features a buttery graham cracker crust and can be topped with whipped cream, fresh berries, or chocolate shavings. Perfect for any occasion, it’s a delightful dessert that will impress your guests!
Ingredients
Scale- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- ½ teaspoon vanilla extract
- ½ cup unsalted butter
- Whipped cream (optional)
- Fresh berries (optional)
- Chocolate shavings (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, vanilla extract, and a pinch of salt. Mix until well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, packing it tightly.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a small saucepan, melt the unsalted butter over medium heat, stirring occasionally until it turns golden brown and has a nutty aroma, about 5-7 minutes. Let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and beat until well combined, about 1-2 minutes.
- Add the sour cream, eggs, flour, vanilla bean paste, and vanilla extract. Beat on low speed until just combined, being careful not to overmix.
- Pour in the browned butter and mix until well incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- To prevent cracking, wrap the outside of the springform pan with aluminum foil. Place it in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. It will firm up as it cools.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight for best results.
Notes
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight for best results.
- Serve with optional toppings like whipped cream, fresh berries, or chocolate shavings for added flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes