Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vanilla bean brown butter cheesecake - featured image

Vanilla Bean Brown Butter Cheesecake

  • Author: Emily Rhodes
  • Total Time: 6 hours
  • Yield: 12 servings 1x

Description

This vanilla bean brown butter cheesecake is a creamy, rich summer dessert with nutty brown butter and real vanilla bean flavor. It’s easy to make, show-stopping, and perfect for gatherings or special occasions.

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • 12 whole graham crackers (about 1.5 cups/150g crumbs)
  • 1/3 cup (65g) granulated sugar (for crust)
  • 1/2 teaspoon kosher salt
  • 3 (8 oz/680g) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla bean paste)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons (16g) cornstarch

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Let it melt, then cook, swirling the pan often, until the butter foams and turns golden brown with a nutty aroma (about 6–8 minutes). Remove from heat and let cool for 5 minutes.
  2. Pulse 12 whole graham crackers in a food processor until fine. Add 1/3 cup granulated sugar and 1/2 teaspoon kosher salt. Pour in the slightly cooled brown butter and pulse or stir until the mixture feels like wet sand.
  3. Press the crust mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan. Use the bottom of a glass for a flat, even surface.
  4. Bake at 350°F (175°C) for 10 minutes. Remove from oven and cool while you make the filling.
  5. Reduce oven heat to 325°F (163°C).
  6. In a large mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth and creamy (about 2 minutes on medium speed). Scrape down sides as needed.
  7. Add 1/2 cup sour cream and beat until combined.
  8. Split the vanilla bean and scrape out the seeds. Add seeds (or vanilla bean paste), plus 2 teaspoons vanilla extract. Mix until evenly distributed.
  9. Beat in 3 large eggs, one at a time, mixing on low until just incorporated.
  10. Add 2 tablespoons cornstarch and mix until just blended.
  11. Pour the filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  12. Bake at 325°F (163°C) for 55–65 minutes, until the edges look set but the center still jiggles slightly when nudged.
  13. Cool in the oven with the door cracked for 1 hour, then chill at least 4 hours or overnight.
  14. Slice and serve with fresh berries or whipped cream.

Notes

For best results, use real vanilla bean if available. Substitute graham crackers with digestive biscuits or vanilla wafers if needed. For a gluten-free crust, use gluten-free graham crackers or almond flour. Let the cheesecake chill thoroughly for the creamiest texture. Serve with fresh berries or whipped cream for a summery touch.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 420
  • Sugar: 22
  • Sodium: 320
  • Fat: 31
  • Saturated Fat: 19
  • Carbohydrates: 32
  • Protein: 6

Keywords: vanilla bean brown butter cheesecake, summer dessert, easy cheesecake recipe, creamy cheesecake, nutty brown butter, vanilla bean dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishori.com/vanilla-bean-brown-butter-cheesecake-recipe-easy-summer-dessert/