Description
Indulge in the luxurious world of desserts with this Vanilla Bean Brown Butter Cheesecake.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup brown sugar
- 6 tbsp unsalted butter, browned
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1/4 cup heavy cream
- 1 vanilla bean, seeds scraped (or 2 tsp vanilla bean paste)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Line the bottom with parchment paper. In a bowl, mix together the graham cracker crumbs, brown sugar, and browned butter until well combined. Firmly press into the bottom of the prepared pan to create a base. Bake for 10 minutes, then cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and fluffy. Add sour cream, vanilla bean seeds, and vanilla extract; mix well. Incorporate eggs one at a time, then gently mix in heavy cream and salt.
- Pour the batter over the cooled crust, smoothing the top. Create a water bath by placing the springform pan in a larger pan filled with hot water halfway up the sides. Bake for 50 to 60 minutes until edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake rest inside for an hour with the door ajar. Cool completely at room temperature, then refrigerate for at least four hours or overnight.
Notes
Adjust cooking times based on your oven’s performance.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 250 mg
- Protein: 6 g