Description
A silky-smooth vanilla bean cheesecake with a nutty brown butter graham crust, perfectly baked to creamy perfection and infused with the rich aroma of real vanilla beans.
Ingredients
Units
Scale
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 vanilla bean pods, seeds scraped
- 1/2 cup unsalted butter, browned
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan with foil to prepare for a water bath.
- Melt butter in a saucepan over medium heat until golden brown and fragrant. Set aside to cool slightly.
- In a bowl, combine graham cracker crumbs and brown sugar. Stir in the brown butter until evenly coated. Press into the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla bean seeds until combined.
- Pour filling over the crust. Place pan in a larger baking dish and fill halfway with hot water.
- Bake for 60–70 minutes, until edges are set and center slightly jiggles. Turn off oven, crack the door, and cool for 1 hour inside.
- Remove from oven, let cool completely, then refrigerate at least 6 hours or overnight.
- Slice and serve chilled with whipped cream or caramel drizzle if desired.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Brown butter until golden, not dark, for the best flavor.
- Chill overnight to allow flavors to develop fully.
- For added flair, top with a dusting of powdered sugar or vanilla bean specks before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg