Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake is a rich and flavorful dessert that combines the nutty aroma of brown butter with the creamy texture of classic cheesecake. Perfect for special occasions or a decadent treat, it’s surprisingly simple to make at home.

Ingredients

• 24 oz cream cheese, softened
• 6 tablespoons unsalted butter, browned
• 1 cup granulated sugar
• 3 large eggs
• 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the cream cheese until smooth and creamy.
2. Step 2: Add the browned butter gradually while mixing to combine thoroughly with the cream cheese.
3. Step 3: Mix in the sugar until fully incorporated, then add the eggs one at a time, blending well after each addition.
4. Step 4: Stir in the vanilla bean seeds or vanilla extract until evenly distributed.
5. Step 5: Pour the filling into a prepared springform pan and bake for 50–60 minutes, or until the center is just set but still slightly jiggly.
6. Step 6: Remove from the oven and allow the cheesecake to cool completely. Then chill in the refrigerator for at least 4 hours before serving.

Tips & Variations

• For an extra crunch, add a graham cracker crust beneath the filling before baking.
• Use clarified butter for browning to avoid burnt bits and achieve a smoother flavor.
• Swap the vanilla bean for almond extract for a different but delightful twist.
• Make sure the cream cheese is at room temperature to prevent lumps in your batter.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To serve, let it sit at room temperature for 15-20 minutes for the best texture. You can also freeze the cheesecake for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of brown butter?

While you can use regular butter, browning it adds a rich, nutty flavor that really enhances the cheesecake. It’s worth the extra step!

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center still has a slight jiggle when you gently shake the pan. It will firm up as it cools and chills.

Vanilla Bean Brown Butter Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

A decadent Vanilla Bean Brown Butter Cheesecake that combines the rich, nutty flavor of brown butter with creamy vanilla bean-infused cheesecake filling. This recipe yields a smooth, velvety texture perfect for dessert lovers seeking a classic yet elevated treat.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cheesecake Filling

• 24 oz (675g) cream cheese, softened
• 1 cup (227g) unsalted butter, browned and cooled
• 1 1/4 cups (250g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla bean paste or vanilla extract

Instructions

1. Prepare the Brown Butter: Melt the unsalted butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool to room temperature.
2. Mix the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, then the eggs one at a time, fully incorporating each before adding the next. Slowly pour in the cooled brown butter and vanilla bean paste, mixing until the batter is smooth and well combined.
3. Bake the Cheesecake: Preheat your oven to 325°F (163°C). Pour the filling into a prepared springform pan lined with parchment. Bake for 55-65 minutes or until the edges are set but the center still has a slight jiggle.
4. Chill Before Serving: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and develop its flavors. Slice and serve chilled.

Notes

• Use full-fat cream cheese for the best texture and flavor.
• Allow brown butter to cool slightly before mixing to avoid cooking the eggs.
• To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the oven rack below.
• For a more intense vanilla flavor, scrape seeds from a vanilla bean pod instead of using extract.

Keywords: Vanilla Bean Brown Butter Cheesecake, Brown Butter Cheesecake, Vanilla Cheesecake Recipe, Decadent Cheesecake, Cream Cheese Dessert