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Vanilla Bean Brown Butter Cheesecake

A rich and creamy gourmet cheesecake featuring a nutty brown butter graham crust and a vanilla bean speckled filling.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, French Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Brown Butter Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter to be browned
  • 2 tbsp brown sugar
  • 1 pinch salt
Cheesecake Filling
  • 32 oz cream cheese room temperature, full fat
  • 1 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • 1 tbsp vanilla bean paste or 2 vanilla pods scraped
  • 2 tbsp all-purpose flour

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Roasting pan (for water bath)
  • Saucepan (light colored)

Method
 

  1. Brown the butter in a saucepan over medium heat until amber and nutty. Let cool.
  2. Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, salt, and most of the brown butter (save 2 tbsp for filling).
  3. Press crust mixture into a 9-inch springform pan. Bake for 10 minutes. Cool.
  4. Beat cream cheese and sugars until smooth. Add sour cream, flour, vanilla, and reserved brown butter.
  5. Mix in eggs one at a time on low speed. Do not overmix.
  6. Pour batter over crust. Place pan in a water bath (wrap bottom in foil first).
  7. Bake for 60-75 minutes until edges are set but center jiggles. Turn off oven and leave cake inside for 1 hour with door cracked.
  8. Chill in refrigerator for at least 6 hours before serving.

Notes

Using a water bath is crucial for preventing cracks and ensuring a creamy texture.