Description
A rich and creamy vanilla bean brown butter cheesecake featuring a crunchy graham cracker crust, luscious cream cheese filling with intense vanilla flavor, and an optional decadent brown butter topping. This classic American dessert is baked in a water bath to ensure a smooth, crack-free finish, perfect for holidays or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, browned and cooled
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean (seeds scraped) or 2 teaspoons vanilla bean paste
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Brown Butter Topping (Optional)
- 1/4 cup unsalted butter, browned
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with foil and lightly grease the inside. In a small saucepan, brown the butter over medium heat until golden and fragrant, then let it cool slightly. Mix the graham cracker crumbs and sugar in a bowl, then stir in the browned butter until evenly coated. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow the crust to cool while preparing the filling.
- Make the filling: Beat the softened cream cheese in a large bowl until smooth. Gradually add the sugar, continuing to beat until creamy. Incorporate the eggs one at a time, scraping down the sides as necessary. Add the sour cream, heavy cream, vanilla bean seeds or paste, flour, and salt. Mix just until combined to avoid overmixing. Pour the filling over the cooled crust, spreading it evenly.
- Bake the cheesecake: Place the springform pan inside a larger roasting pan and pour hot water halfway up the sides to create a water bath. Bake in the oven for 60 to 70 minutes until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the oven and water bath, then chill it for at least 4 hours or preferably overnight to ensure it sets firmly.
- Prepare the optional brown butter topping: Brown butter in a small saucepan over medium heat until golden and fragrant. Remove from heat and stir in vanilla extract, a pinch of salt, and powdered sugar until smooth. Allow the topping to cool slightly, then drizzle over the chilled cheesecake before serving.
Notes
- Using a vanilla bean or vanilla bean paste adds intense vanilla flavor and beautiful specks throughout the cheesecake.
- The water bath during baking prevents the cheesecake from cracking by providing a moist heat environment.
- The brown butter topping is optional but adds extra richness and a nutty flavor that complements the cheesecake beautifully.
- Wrapping the springform pan in foil is important to prevent water from the bath seeping in during baking.
- Be careful not to overmix the filling to avoid incorporating too much air, which could cause cracks.
