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Vanilla Bean Brown Butter Cheesecake

Heavenly Vanilla Bean Brown Butter Cheesecake to Indulge In

This Vanilla Bean Brown Butter Cheesecake is a dream for dessert lovers, offering rich flavors and a creamy texture that's perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Provides the crunchy base for your cheesecake; consider using ground nuts for a unique flavor profile.
  • 5 tablespoons Unsalted Butter (melted) Binds the crust together; using salted butter is fine, just reduce added salt.
  • 1/4 cup Brown Sugar Adds deep sweetness; substitute with granulated sugar if needed.
For the Filling
  • 1/2 cup Unsalted Butter (for filling) Enhances flavor with its nutty aroma from browning.
  • 16 ounces Cream Cheese (softened) Creates the rich, creamy base for the cheesecake.
  • 1 cup Granulated Sugar Sweetens the filling; no substitutes are recommended.
  • 1 tablespoon Vanilla Bean Paste/Seeds Infuses the cheesecake with deep vanilla flavor.
  • 3 Large Eggs Essential for structure; add them one at a time.
  • 1/2 cup Sour Cream Contributes moisture and tanginess; Greek yogurt can be a substitute.

Equipment

  • 9-inch springform pan
  • Medium bowl
  • Large mixing bowl
  • Electric mixer
  • Small saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
    Vanilla Bean Brown Butter Cheesecake
  2. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar in a bowl and press firmly into the bottom of a springform pan. Bake for about 10 minutes until slightly golden, then let cool.
    Vanilla Bean Brown Butter Cheesecake
  3. In a small saucepan, melt unsalted butter over medium heat, stirring constantly until browned, about 5-7 minutes. Remove from heat and let cool slightly.
    Vanilla Bean Brown Butter Cheesecake
  4. In a large mixing bowl, beat the softened cream cheese and granulated sugar until silky smooth, about 2-3 minutes. Gradually mix in vanilla bean paste until well incorporated.
    Vanilla Bean Brown Butter Cheesecake
  5. Add the eggs one at a time, beating well after each addition. Avoid overmixing.
    Vanilla Bean Brown Butter Cheesecake
  6. Gently fold in the sour cream and cooled brown butter until blended.
    Vanilla Bean Brown Butter Cheesecake
  7. Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula.
    Vanilla Bean Brown Butter Cheesecake
  8. Bake for 55-65 minutes until edges are set but the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
    Vanilla Bean Brown Butter Cheesecake
  9. Let the cheesecake cool completely at room temperature.
    Vanilla Bean Brown Butter Cheesecake
  10. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.
    Vanilla Bean Brown Butter Cheesecake

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 250mgPotassium: 150mgSugar: 25gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to achieve a smooth filling. Watch the butter closely while browning to avoid burning. Allow the cheesecake to cool completely before refrigerating.

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