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vanilla bean brown butter cheesecake

Vanilla Bean Brown Butter Cheesecake

The Crispy Chef
This vanilla bean brown butter cheesecake is rich, creamy, and infused with deep nutty notes from browned butter, plus the elegant touch of real vanilla beans. A stunning yet simple dessert that’s sure to impress!
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 510 kcal

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Saucepan (light-colored for browning butter)
  • Fine-mesh sieve
  • Baking sheet

Ingredients
  

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the Filling:

  • 3/4 cup unsalted butter to brown
  • 4 packages 8 oz each cream cheese, room temp
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temp
  • 2 vanilla beans seeds scraped (or 1 tbsp vanilla extract)
  • 1/4 cup heavy cream
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt

Optional Topping:

  • 1 cup sour cream
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions
 

Brown the Butter

  • In a light-colored saucepan over medium heat, melt the butter and cook until amber in color with a nutty aroma (5–7 mins). Strain and cool completely.

Make the Crust

  • Preheat oven to 325°F (163°C). Mix graham cracker crumbs with sugar and melted butter. Press into bottom and 1" up sides of springform pan. Bake for 10 mins and let cool.

Prepare the Filling

  • Beat cream cheese until smooth. Add sugar and beat until fluffy. Mix in cooled brown butter. Add eggs one at a time. Stir in vanilla bean seeds, heavy cream, flour, and salt until just combined. Pour into crust.

Bake the Cheesecake

  • Place pan on baking sheet. Bake at 325°F for 15 mins, then reduce to 300°F and bake for 60–70 mins. Center should jiggle slightly. Turn off oven, crack door, and cool inside oven for 1 hour.

Add Optional Topping

  • Mix sour cream, sugar, and vanilla. Spread over cooled cheesecake. Chill 4+ hours or overnight.

Notes

Use room temperature ingredients for best texture.
Do not overmix after adding eggs to avoid cracking.
Cheesecake can be made 1–2 days in advance.
Freezes well for up to 3 months.

Nutrition

Calories: 510kcalCarbohydrates: 32gProtein: 7gFat: 40g
Keyword vanilla bean cheesecake
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