Description
A rich and creamy Vanilla Bean Brown Butter Cheesecake with a graham cracker crust, perfect for indulgent occasions.
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 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup brown butter
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of the pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, mixing well.
- Add vanilla extract and scraped vanilla bean seeds, mixing until incorporated.
- Add eggs one at a time, mixing on low speed after each addition.
- Gently fold in sour cream, flour, and salt until smooth.
- Add brown butter and mix until just combined.
- Pour the batter over the cooled crust. Place the pan in a larger baking dish and fill with hot water halfway up the sides.
- Bake for 60-70 minutes until edges are set and center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
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: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg