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Vanilla Bean Cheesecake: Easy Dinner Recipe Style Dessert Under 60 Characters

Vanilla Bean Brown Butter Cheesecake

A luxurious, ultra-creamy cheesecake infused with nutty brown butter and fragrant vanilla bean, layered over a buttery graham cracker crust and topped with a silky vanilla cream.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, browned
  • ¼ cup granulated sugar
  • 2 pounds cream cheese, softened
  • 1 ¼ cups granulated sugar
  • ½ cup sour cream
  • ½ cup heavy cream
  • 4 large eggs
  • 2 tsp vanilla bean paste (or seeds of 1 vanilla bean)
  • 1 tsp pure vanilla extract
  • ½ cup sour cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Method
 

  1. Make the crust: Brown the butter in a saucepan over medium heat, stirring until golden and fragrant. Let cool slightly.
  2. Combine graham cracker crumbs, sugar, and browned butter in a bowl until texture resembles wet sand.
  3. Press firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
  4. Prepare the filling: Beat cream cheese and sugar until smooth and creamy.
  5. Add sour cream, heavy cream, vanilla bean paste, and vanilla extract. Mix until combined.
  6. Add eggs one at a time on low speed, mixing just until incorporated to avoid overmixing.
  7. Pour filling over the chilled crust and smooth the top.
  8. Bake: Preheat oven to 325°F (165°C). Place the springform pan on a baking sheet.
  9. Bake 60–70 minutes, until edges are set but center still slightly jiggles.
  10. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  11. Chill: Cool cheesecake to room temperature, then refrigerate at least 4 hours or overnight.
  12. Add topping: Whisk sour cream, powdered sugar, and vanilla until smooth. Spread over chilled cheesecake before serving.

Notes

For best texture, slice with a warm knife cleaned between cuts. Cheesecake freezes beautifully if wrapped tightly.