Vanilla Bean Brown Butter Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Brown Butter:
1/2 cup unsalted butter (1 stick)
For the Cheesecake Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
1 cup sour cream
1 cup heavy cream
2 teaspoons vanilla bean paste (or 2 vanilla beans, scraped)
1 teaspoon pure vanilla extract
For the Topping (Optional):
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions:
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to pack it down firmly.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
Brown the Butter:
In a small saucepan over medium heat, melt the butter and continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and let it cool slightly.
Prepare the Cheesecake Filling:
In a large bowl or stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the flour and mix until fully incorporated.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, heavy cream, vanilla bean paste, and vanilla extract until the mixture is smooth and well combined.
Gently fold in the browned butter.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Tap the pan gently on the counter to release any air bubbles.
Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Chill:
After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
Prepare the Topping (Optional):
In a small bowl, combine sour cream, granulated sugar, and vanilla extract. Spread evenly over the top of the chilled cheesecake.
Serve:
Remove the cheesecake from the springform pan, slice, and serve chilled.
Prep Time: 30 minutes | Cook Time: 70 minutes | Total Time: 6 hours (including cooling and chilling)
Kcal: Approximately 450 kcal per slice | Yield: About 12 servings
