Vanilla Bean Brown Butter Cheesecake
This Vanilla Bean Brown Butter Cheesecake is a rich, elegant twist on the classic dessert. Nutty, aromatic browned butter deepens the flavor of both the crust and the filling, while real vanilla bean seeds add floral complexity and visual charm. Baked to silky perfection, this cheesecake is perfect for holidays, dinner parties, or when you’re craving something decadent and sophisticated—but still approachable for home bakers.
Equipment
- 9-inch springform pan
- Saucepan (for browning butter)
- Electric mixer or stand mixer
- Heatproof spatula
- Whisk
- Mixing bowls
- Fine mesh strainer (optional, for browned butter)
- Roasting pan and foil (for water bath)
- Instant-read thermometer (optional)
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs (or cookie/nut crumbs)
- ½ cup unsalted butter, browned
- 2 tbsp sugar
- Pinch of salt
- Optional: ¼ tsp cinnamon or 1 tsp lemon zest
Filling
- 24 oz (3 blocks) full-fat cream cheese, room temp
- Seeds from 1 vanilla bean (or 1 tbsp vanilla bean paste)
- ¾ cup granulated sugar
- 3 large eggs, room temp
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tbsp browned butter (cooled)
- Optional: 1 tsp lemon zest
Instructions
Step 1 – Prep & Crust
- Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan with foil. Grease and line the base with parchment.
- Brown the butter over medium-low heat, stirring until golden and fragrant. Cool slightly.
- Mix graham crumbs, sugar, salt, and optional spices. Stir in browned butter.
- Press into pan base. Bake for 10 minutes, then let cool.
Step 2 – Make Filling
- Beat cream cheese on medium-low speed until creamy (1–2 minutes).
- Add sugar and vanilla bean seeds. Mix until smooth.
- Add eggs one at a time, mixing gently.
- Fold in sour cream, heavy cream, lemon zest (if using), and cooled brown butter.
- Pour into crust. Tap pan to remove air bubbles.
Step 3 – Bake in Water Bath
- Set springform pan in a roasting pan. Add hot water halfway up the sides.
- Bake for 50–60 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door, and let cool inside for 1 hour.
- Chill uncovered for at least 4 hours, preferably overnight.
Step 4 – Serve & Garnish
- Garnish with whipped cream, berries, caramel, or toasted nuts.
- Slice with a hot, clean knife for neat edges.
Notes
- Brown Butter: Watch closely and remove from heat as soon as it smells nutty and turns golden.
- Vanilla Options: Use bean paste if you can’t find whole beans; avoid imitation vanilla.
- No Water Bath? Bake at 300°F and place a pan of hot water on the lower rack for steam.
- Prevent Cracks: Mix gently, avoid overbaking, and cool slowly.
- Make-Ahead: Best made 1 day ahead for optimal flavor and texture.
- Storage: Refrigerate for up to 5 days. Freeze slices individually for up to 1 month.
- Texture Tip: Strain filling before pouring to remove any lumps for extra smoothness