Print

Vanilla Bean Brown Butter Cheesecake

Slice of vanilla bean brown butter cheesecake on a white plate with fresh strawberries, blackberries, and graham cracker crumbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, creamy cheesecake infused with the nutty aroma of browned butter and the fragrant sweetness of real vanilla bean, perfect for elevating any dessert table.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 7 hours 40 minutes (includes chilling time)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs or vanilla wafer crumbs
  • 1/2 cup finely chopped pecans or almonds (optional)
  • 1/3 cup unsalted butter, melted (for crust)
  • 32 oz full-fat cream cheese, softened
  • 1 cup granulated sugar or sweetener of choice
  • 1/2 cup unsalted butter (for browning)
  • 1 vanilla bean pod (or 2 tsp vanilla bean paste)
  • 4 large eggs
  • 1 cup heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Prepare a springform pan by greasing it lightly.
  2. Mix graham cracker crumbs, chopped nuts, and melted butter until combined. Press mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes, then cool completely.
  3. In a saucepan over medium heat, melt 1/2 cup butter, stirring until golden brown and nutty in aroma. Remove from heat and cool slightly.
  4. In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy.
  5. Slowly drizzle in cooled brown butter while mixing on low speed.
  6. Scrape seeds from vanilla bean (or add paste) and mix into batter.
  7. Add eggs one at a time, mixing just until combined. Fold in heavy cream.
  8. Reduce oven temperature to 325°F (160°C). Wrap springform pan in foil and place in a roasting pan with 1 inch of hot water.
  9. Pour batter into crust and bake for 60–70 minutes until edges are set and center slightly jiggles.
  10. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate at least 6 hours before serving.

Notes

  • Use unsalted butter for best flavor control.
  • Do not overmix the batter to avoid cracks.
  • Allow cheesecake to chill overnight for the creamiest texture.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipeshots.com/vanilla-bean-brown-butter-cheesecake/