Description
Indulge in the creamy, nutty delight of Vanilla Bean Brown Butter Cheesecake, a perfect fall dessert that captures the essence of autumn. This cheesecake features a rich brown butter flavor combined with aromatic vanilla beans, all nestled in a crunchy graham cracker crust. Ideal for gatherings or cozy family dinners, this dessert is sure to impress and leave everyone asking for seconds.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 2 teaspoons vanilla beans (or 1 teaspoon vanilla extract)
- 16 ounces cream cheese (softened)
- ½ cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- Combine graham cracker crumbs and melted butter; press firmly into the bottom of the pan. Bake for 10 minutes until slightly golden.
- Brown the unsalted butter in a saucepan over medium heat until golden and nutty; let cool slightly.
- In a bowl, mix cream cheese and sugar until smooth. Add sour cream, eggs, flour, and vanilla beans, then mix in the cooled brown butter until well combined.
- Pour the filling over the crust and smooth the top. Bake for about one hour or until edges are set but center is slightly jiggly.
- Allow to cool completely before slicing. Serve with whipped cream or seasonal fruits.
Nutrition
- Serving Size: 1 slice (approximately 102g)
- Calories: 350
- Sugar: 22g
- Sodium: 270mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: For added flavor, consider adding cinnamon or nutmeg to the filling. Swap graham crackers for an Oreo crust for a chocolate twist. Store leftovers in an airtight container in the fridge for up to five days.