Description
A rich and creamy Vanilla Bean Brown Butter Cheesecake with a delicious graham cracker crust, perfect for any special occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla bean paste
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, browned and cooled
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Press into the bottom of the springform pan.
- In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well.
- Stir in the vanilla extract and vanilla bean paste until fully incorporated.
- In a separate bowl, whisk together the sour cream, flour, and salt. Gradually add to the cream cheese mixture.
- Fold in the cooled brown butter until evenly distributed.
- Pour the cheesecake filling over the crust. Place the pan in a larger baking dish and fill with hot water halfway up the sides.
- Bake for 55-65 minutes until edges are set and center is slightly jiggly. Turn off the oven and crack the door, cooling for 1 hour.
- Remove from the water bath and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- For added flavor, drizzle chocolate ganache over the top before serving.
- Substitute the graham cracker crust with an Oreo crust for a different twist.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg