Description
A rich and creamy Vanilla Bean Brown Butter Cheesecake with a delicious graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup brown butter
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Press the mixture into the bottom of the prepared springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well incorporated.
- Add the vanilla extract and the scraped seeds from the vanilla bean, mixing until combined.
- Add the eggs one at a time, mixing on low speed after each addition. Fold in the sour cream and heavy cream until smooth.
- In a small saucepan, melt the butter over medium heat until golden brown. Let cool slightly, then drizzle into the cheesecake batter, folding gently.
- Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a chocolate twist, add 1/2 cup of melted chocolate to the batter.
- Top with fresh berries or a berry compote for added flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg