A decadent vanilla-bean cheesecake enriched with nutty brown butter and a buttery graham-cracker crust—smooth, rich, and perfect for special treats.
Why You’ll Love This Recipe
I love how this cheesecake balances deep, nutty brown butter with the floral sweetness of vanilla bean. The texture is silky and creamy, and the graham cracker crust gives just the right amount of crunch. I find it makes a beautiful centerpiece for gatherings, yet it’s simple enough for me to make when I want to treat myself. It chills perfectly, so I can prepare it ahead of time and serve without stress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup brown sugar
For the filling:
3 tbsp unsalted butter, browned and cooled
4 (8 oz) packages cream cheese, softened
1 ¼ cups granulated sugar
1 tbsp vanilla bean paste or seeds from 1 vanilla bean
4 large eggs
1 cup sour cream
directions
I preheat the oven to 325 °F (163 °C). I mix the graham cracker crumbs, melted butter, and brown sugar in a bowl, then press the mixture into a 9-inch springform pan. I bake it for 10 minutes and let it cool.
While that cools, I brown the butter in a saucepan over medium heat until it turns golden and smells nutty. I remove it from the heat and let it cool slightly.
In my mixer, I beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Then I add the vanilla bean paste and mix again.
I add the eggs one at a time, mixing just until each one is incorporated.
I stir in the sour cream and cooled brown butter until everything is fully blended.
I pour the filling over the crust, smooth the top, and bake for 55–65 minutes, until the edges are set but the center is still slightly jiggly.
I turn the oven off and leave the cheesecake inside for 1 hour to cool gradually.
After that, I remove it from the oven, cool it completely at room temperature, then refrigerate for at least 4 hours before slicing.
Servings and timing
This cheesecake makes about 10 slices. I spend around 15 minutes actively preparing it, plus extra time for browning butter and cooling. The baking time is 55–65 minutes, followed by 1 hour resting in the turned-off oven. Including chilling, it takes about 4 hours or more before it’s ready to serve.
Variations
I sometimes swap the graham crackers for chocolate cookies when I want a richer base. Adding a swirl of caramel or raspberry purée before baking makes it extra special. If I want something lighter, I reduce the sugar slightly and top it with fresh berries after chilling.
storage/reheating
I keep this cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices by wrapping them tightly and placing them in an airtight container; they last for about 2 months this way. I thaw slices overnight in the fridge before serving. I never reheat cheesecake, but I do let it sit out for a few minutes so it softens slightly before enjoying.
FAQs
How do I keep my cheesecake from cracking?
I cool mine slowly by leaving it in the turned-off oven for an hour. Using room-temperature ingredients also helps create a smooth texture that won’t split.
Can I use vanilla extract instead of vanilla bean paste?
Yes, I can substitute 1 tablespoon of pure vanilla extract. The flavor is still delicious, though the specks from real vanilla beans won’t be there.
How do I know when the cheesecake is done?
I look for set edges and a slightly jiggly center. It will continue firming up as it cools. Overbaking makes it dry, so I take it out when it’s just a little wobbly in the middle.
Can I make this cheesecake ahead of time?
Yes, I often make it the day before serving. It needs at least 4 hours to chill, but overnight refrigeration gives it the best flavor and texture.
What toppings go well with this cheesecake?
I like fresh berries, caramel drizzle, or even a dusting of powdered sugar. Whipped cream is a classic choice, and chopped nuts complement the brown butter nicely.
Conclusion
This brown butter vanilla bean cheesecake is one of my favorite indulgences. I love how the nutty richness pairs with smooth cream cheese and sweet vanilla. It’s a dessert that feels elegant but approachable, and I enjoy making it just as much as I enjoy eating it. Whether I serve it plain or dressed up with toppings, it always feels like something special.
A decadent vanilla-bean cheesecake enriched with nutty brown butter and a buttery graham-cracker crust—smooth, rich, and perfect for special treats.
Ingredients
For the crust: 1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup brown sugar
For the filling: 3 tbsp unsalted butter, browned and cooled
4 (8 oz) packages cream cheese, softened
1 ¼ cups granulated sugar
1 tbsp vanilla bean paste or seeds from 1 vanilla bean
4 large eggs
1 cup sour cream
Instructions
Preheat oven to 325 °F (163 °C). In a bowl, mix graham cracker crumbs, melted butter, and brown sugar; press into a 9″ springform pan and bake for 10 minutes. Let cool.
Meanwhile, brown the butter in a saucepan over medium heat until golden and fragrant; remove from heat and let cool slightly.
In a mixer, beat softened cream cheese and granulated sugar until smooth and creamy. Add vanilla bean paste (or scraped seeds) and beat to combine.
Add eggs one at a time, mixing just until incorporated after each addition.
Stir in sour cream and the cooled brown butter until fully incorporated.
Pour filling over the crust and smooth the top. Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.
Turn oven off and leave the cheesecake inside, undisturbed, for 1 hour.
Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Use room-temperature ingredients for a smooth, lump-free filling.
Cool slowly by leaving in the turned-off oven for an hour to prevent cracks.
Chill thoroughly before slicing for best texture and cleaner slices.
