Description
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.
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 480 kcal
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 160 mg