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Decadent Vanilla Bean Brown Butter Cheesecake Recipe

Indulge in this creamy, nutty Vanilla Bean Brown Butter Cheesecake—perfect for holidays, celebrations, or cozy dessert nights.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 430 kcal

Ingredients
  

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, browned
  • 1/4 cup granulated sugar

For the Filling:

  • 2 pounds cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 4 large eggs
  • 2 tsp vanilla bean paste (or seeds from 1 vanilla bean)
  • 1 tsp pure vanilla extract

For the Topping:

  • 1/2 cup sour cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

Step 1: Prepare the Crust

  • Brown the butter in a small saucepan over medium heat, stirring constantly until golden and nutty. Set aside to cool slightly.
  • In a bowl, combine graham cracker crumbs, sugar, and browned butter until the mixture resembles wet sand.
  • Press evenly into the bottom of a 9-inch springform pan. Smooth with the back of a measuring cup. Chill in the fridge while preparing the filling.

Step 2: Make the Filling

  • Beat cream cheese and sugar until smooth and creamy.
  • Add sour cream, heavy cream, vanilla bean paste, and vanilla extract. Mix until fully incorporated.
  • Add eggs one at a time on low speed to avoid overmixing.
  • Pour filling over chilled crust and smooth the top.

Step 3: Bake the Cheesecake

  • Preheat oven to 325°F (160°C). Place pan on a baking sheet.
  • Bake for 60–70 minutes, until edges are set but the center still jiggles slightly.
  • Turn off oven and leave cheesecake inside with door slightly open for 1 hour.

Step 4: Chill and Add Topping

  • Cool to room temperature, then refrigerate at least 4 hours or overnight.
  • Whisk together sour cream, powdered sugar, and vanilla for the topping. Spread evenly over cheesecake before serving.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Cheesecake can also be frozen—wrap slices individually and thaw overnight in the refrigerator.
  • Serving Tips: Serve with fresh berries, whipped cream, or a drizzle of caramel for an extra indulgent touch.