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Vanilla Cheesecake: Brown Butter Vanilla Bean Cheesecake Recipe

Vanilla Bean Brown Butter Cheesecake

A velvety, aromatic cheesecake featuring rich brown butter and fragrant vanilla bean for a deeply flavorful, elegant dessert.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • ¼ cup brown sugar
  • 3 tbsp unsalted butter
  • 4 packages (8 oz each) cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
  • 4 large eggs
  • 1 cup sour cream

Method
 

  1. Prepare crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and brown sugar. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
  2. Brown the butter: In a saucepan, cook butter over medium heat until golden and nutty in aroma. Let cool slightly.
  3. Make the filling: Beat cream cheese and sugar together until smooth. Add vanilla bean paste and mix.
  4. Add eggs one at a time, mixing just until combined after each addition.
  5. Stir in sour cream and cooled brown butter until fully blended.
  6. Assemble: Pour filling over the crust and smooth the top.
  7. Bake: Bake 55–65 minutes, until edges are set and center slightly jiggles. Turn off oven and leave cheesecake inside for 1 hour.
  8. Chill: Cool completely at room temperature, then refrigerate at least 4 hours before serving.

Notes

For extra flavor, top with vanilla-bean whipped cream or caramelized brown-butter drizzle.