Description
A rich and creamy vanilla bean brown butter cheesecake with a buttery crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla bean paste
- 1/2 cup sour cream
- 1/4 cup brown butter, cooled
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla bean paste, sour cream, and brown butter.
- Pour the cheesecake mixture over the crust.
- Bake for 55-60 minutes or until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use high-quality vanilla bean paste for best flavor.
- Allow the cheesecake to cool completely before refrigerating.
- Serve with fresh berries or whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: vanilla bean brown butter cheesecake