Description
Indulge in the rich, velvety texture of this Vanilla Bean Brown Butter Cheesecake. With its buttery graham cracker crust, decadent vanilla bean-infused filling, and a touch of nutty brown butter, this cheesecake is a truly unforgettable dessert.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 6 tablespoons unsalted butter, melted
– 24 ounces (3 packages) cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 vanilla bean, split lengthwise and seeds scraped
– 4 large eggs
– 1/2 cup unsalted butter, browned
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
3. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the sugar and flour, beating until well combined.
4. Scrape the seeds from the vanilla bean and add them to the cream cheese mixture, along with the eggs. Beat until just combined, being careful not to overmix.
5. Slowly pour the brown butter into the cheesecake batter and gently fold it in until fully incorporated.
6. Pour the batter into the prepared pan and bake for 55-65 minutes, until the center is almost set.
7. Turn off the oven, prop the door open slightly, and let the cheesecake remain in the oven for an additional 1 hour.
8. Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
For a more pronounced brown butter flavor, you can add an extra 2-3 tablespoons of browned butter to the batter. Be sure to let the cheesecake cool completely before serving for the best texture.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American