Vanilla Bean Brown Butter Cheesecake

Hey fellow food lovers! Get ready to enter a world of pure deliciousness, because today, we’re diving headfirst into a recipe that’s not just good, it’s absolutely mind-blowing. I’m talking about Vanilla Bean Brown Butter Cheesecake. Yep, you heard right. This isn’t your average cheesecake; it’s a flavor explosion that will have everyone doing a happy dance!

I remember the night this Vanilla Bean Brown Butter Cheesecake came to life. It was late, I was craving something decadent, and the only things on my mind were vanilla and the nutty aroma of brown butter. So, I thought: why not combine them in a creamy cheesecake?

The result? Oh my goodness, the result was nothing short of pure magic. The rich, caramelized notes of the brown butter perfectly complement the sweet, floral vanilla. This Vanilla Bean Brown Butter Cheesecake is so good! It was a total happy accident, and now it’s one of my all-time favorite desserts.

This recipe turns every meal into something special, whether it’s a weeknight treat or a show-stopping dessert for a special occasion. I’m so excited to share this Vanilla Bean Brown Butter Cheesecake with you. Get ready to create something truly unforgettable!

Come on, let’s get cooking!

INGREDIENTS You Need

This Vanilla Bean Brown Butter Cheesecake ingredient list is all about bold flavors that actually work together!

For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
- ½ cup brown butter, cooled slightly (see instructions below)

This Vanilla Bean Brown Butter Cheesecake gets its amazing taste from the vanilla bean and the brown butter. Vanilla bean paste is an excellent substitute if you don’t have vanilla beans. I love adding extra vanilla extract to my Vanilla Bean Brown Butter Cheesecake for that extra kick! You can grab most of these items during your normal shopping trip.

No worries if you don’t have sour cream – I use plain Greek yogurt all the time in my Vanilla Bean Brown Butter Cheesecake. It adds a similar tang and creaminess!

And here’s the secret that takes this Vanilla Bean Brown Butter Cheesecake from good to incredible: brown the butter! Browning the butter gives it a nutty, caramelized flavor that infuses the whole cheesecake with depth and richness.

Storage Tips: Keep your cream cheese at room temperature for at least an hour before starting, so that you can ensure an ultra-smooth batter.

Let’s Make Some!

This is my favorite part of making Vanilla Bean Brown Butter Cheesecake – watch the delicious magic happen!

Get started with the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust: Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly. This step is crucial to ensure that your crust does not fall apart.
Make the brown butter: Place the butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter melts, foams, then turns a nutty brown color and smells fragrant. This will take about 5-7 minutes. Be careful not to burn it! Remove from heat and let it cool slightly.
Beat the cream cheese: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Make sure there are no lumps!
Add the wet ingredients: Beat in the sour cream, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and vanilla bean seeds.
Incorporate the brown butter: Gradually pour in the cooled brown butter, mixing until just combined. Be careful not to overmix, as this can cause the cheesecake to crack.
Pour the filling: Pour the cheesecake filling over the prepared crust, spreading it evenly.
Bake the cheesecake: Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. The internal temperature should reach 150°F (65°C). In my kitchen, this Vanilla Bean Brown Butter Cheesecake usually takes closer to 65 minutes. This is where the magic starts happening!
Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. Remove from the oven and let it cool completely at room temperature.
Chill: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving. Chilling is essential for the Vanilla Bean Brown Butter Cheesecake to fully set and develop its flavors.

While your Vanilla Bean Brown Butter Cheesecake is doing its thing, get ready for some amazing aromas! Don’t worry if your Vanilla Bean Brown Butter Cheesecake looks a little wobbly when you take it out of the oven – it will firm up as it cools!

How to Serve Up This!

People literally do happy dances when this Vanilla Bean Brown Butter Cheesecake hits the table! It’s pure joy on a plate.

I love to enjoy this Vanilla Bean Brown Butter Cheesecake with a dollop of whipped cream and a sprinkle of sea salt. The salt enhances the sweetness and brings out the nutty flavor of the brown butter. You can find more excellent flavor pairings at Whipped Brown Butter Cream Cheese Frosting • The Bojon Gourmet

This Vanilla Bean Brown Butter Cheesecake is perfect for those weeknight dinners that need to be special! It’s also fantastic for birthday parties, potlucks, and holiday gatherings.

Presentation Ideas: Dust the top with powdered sugar, or drizzle with melted chocolate. You can also garnish it with fresh berries or toasted nuts. I love adding a homemade caramel sauce for extra decadence!

Leftover Transformations: Use leftover Vanilla Bean Brown Butter Cheesecake to make mini cheesecake parfaits, or crumble it over ice cream. You can even blend it into a milkshake for a truly indulgent treat!

FAQs:

Will kitchen newbies succeed with this Vanilla Bean Brown Butter Cheesecake?

Absolutely! While it might seem a little fancy, this recipe is totally doable for beginners. I’ve broken down each step to be super clear. I promise if you can follow the steps, you’ll be creating delicious magic!

What if I mess up my Vanilla Bean Brown Butter Cheesecake? (Spoiler: it’ll still taste incredible!)

Honestly, even if it cracks or isn’t perfectly smooth, it’ll still be delicious. The flavor is the star here! It’s comfort food, not a baking competition. Trust me, I’ve seen Browned Butter Vanilla Bean Cheesecake : r/Baking, and your first try will look better than those!

How can I prep this Vanilla Bean Brown Butter Cheesecake for busy weeknights?

You can make the crust and brown the butter ahead of time. Store them separately until you’re ready to assemble the cheesecake. The cheesecake needs to chill for at least 4 hours to set, so you should consider making the cheesecake the night before!

What are some flavor variations I can try?

Ooh, so many possibilities! Try adding a swirl of salted caramel, a layer of chocolate ganache, or some chopped pecans to the filling. You could also use different types of cookies for the crust. This Vanilla Bean Brown Butter Cheesecake reminds me of another bold flavor favorite, so you may consider combining the two recipes!

Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.

Why is my cheesecake cracking?

Cracking can happen due to temperature changes or overbaking. Letting it cool slowly in the oven with the door ajar can help prevent cracks. Also, avoid overmixing the batter.

Where did you get the idea for this cheesecake?

I was inspired by the recipe on Vanilla Bean Brown Butter Cheesecake | Buttermilk by Sam, and I added my own twist!

CONCLUSION:

This Vanilla Bean Brown Butter Cheesecake brings me so much joy because it’s the perfect balance of comfort and sophistication. It’s a recipe that always impresses, but is surprisingly simple to make. It’s comfort food with a twist!

My Vanilla Bean Brown Butter Cheesecake Flavor Secrets

Don’t skip the brown butter! It’s the heart and soul of this cheesecake.
Use high-quality vanilla! It makes a huge difference in the flavor.
Be patient! Let the cheesecake cool slowly and chill completely before serving.

Delicious Vanilla Bean Brown Butter Cheesecake Variations I’ve Tested:

Salted Caramel Swirl: Add a swirl of homemade salted caramel to the filling before baking. This is perfect for special occasions.
Chocolate Ganache Layer: Pour a layer of chocolate ganache over the cooled cheesecake. This version is calling for a birthday party or a celebration.
Pecan Crunch: Mix chopped pecans into the crust or sprinkle them on top. Use extra pecans in the recipe if you are planning a potluck dessert!

For more weeknight winners that don’t sacrifice on taste, check out my recipes for brown sugar roasted butternut squash, black bean butternut squash stew, and butternut squash and black bean enchilada skillet!

Trust your taste buds, get creative in the kitchen, and most importantly, have fun! I’m so excited for you to try this Vanilla Bean Brown Butter Cheesecake. Get ready for a flavor adventure that will leave you wanting more!

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Vanilla Bean Brown Butter Cheesecake

Print Recipe

This Vanilla Bean Brown Butter Cheesecake combines the nutty richness of brown butter with the delicate flavor of vanilla bean, all in a creamy, decadent cheesecake. It’s a show-stopping dessert that’s sure to impress!

Author: Nyla
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 480 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
1 cup sour cream
1/4 cup heavy cream
2 large eggs
2 large egg yolks
1 vanilla bean, split and seeds scraped
1/2 cup brown butter, cooled
1 teaspoon vanilla extract

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Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
Make the Brown Butter: Place butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter melts, foams, then turns golden brown and smells nutty (about 5-7 minutes). Remove from heat and let cool slightly.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream and heavy cream until combined.
Add eggs and egg yolks one at a time, beating well after each addition. Stir in vanilla bean seeds, brown butter, and vanilla extract.
Pour the filling over the crust.
Wrap the bottom of the springform pan tightly with foil to prevent water from seeping in. Place the pan in a larger roasting pan and add hot water to the roasting pan, coming up halfway the sides of the springform pan.
Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let cool completely on a wire rack.
Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

Serve with fresh berries or a drizzle of caramel sauce for an extra touch of indulgence.