Description
A silky, speckled vanilla bean cheesecake with a nutty brown butter graham crust.
Ingredients
Scale
- 16 oz Cream cheese (softened)
- 1 Vanilla bean (seeds scraped)
- 1/2 cup Brown butter
- 1 1/2 cups Graham cracker crumbs
- 3/4 cup Granulated sugar
- 3 Eggs
- 1/2 cup Heavy cream
- 1/2 cup Sour cream
- 1/4 cup Brown sugar
- 1/4 tsp Salt
- 2 tbsp Butter (for browning if not pre-made)
Instructions
- Brown the butter over medium heat until golden and nutty. Cool slightly, then mix with graham crumbs, brown sugar, and a pinch of salt. Press into a springform pan.
- Bake crust at 325°F for 10 minutes. Cool.
- Beat cream cheese and sugar until smooth and creamy.
- Mix in vanilla bean seeds, sour cream, and heavy cream until silky.
- Add eggs one at a time, mixing gently to avoid air bubbles.
- Pour over crust and bake 55–65 minutes until center is slightly jiggly.
- Cool gradually, then refrigerate at least 4 hours before slicing.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling the cheesecake for at least 4 hours enhances the flavor and texture.
- Use fresh vanilla beans for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg