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A close-up of a slice of creamy vanilla bean brown butter cheesecake.

Vanilla Bean Brown Butter Cheesecake

This rich and creamy Vanilla Bean Brown Butter Cheesecake features a nutty brown butter flavor in both the crust and the filling, topped with a tangy sour cream topping. It's a decadent dessert perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 slices
Calories 450 kcal

Equipment

  • Oven
  • Springform pan (9-inch)
  • Aluminum foil
  • Small saucepan
  • Electric mixer
  • Large roasting pan
  • Wire rack
  • Plastic wrap
  • Mixing bowls
  • Whisk
  • Thin knife

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs (about 180g)
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter browned and cooled

For the Filling

  • 3 8-ounce blocks cream cheese softened
  • 1.5 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 vanilla bean split and scraped (or 1 tablespoon vanilla bean paste)
  • 0.5 cup unsalted butter browned and cooled
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract optional, for extra punch

For the Topping

  • 1.5 cups sour cream
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

Preheat & Prep

  • Preheat oven to 325°F (160°C) and wrap a 9-inch springform pan with aluminum foil to create a waterproof barrier for a water bath.

Brown the Butter

  • Melt and brown both portions of unsalted butter in a small saucepan until golden with nutty aroma and browned bits. Immediately transfer to a separate bowl and cool completely to stop cooking.

Make the Crust

  • Combine graham cracker crumbs and ¼ cup sugar, then drizzle in ½ cup of cooled brown butter and mix until moistened. Press into the springform pan, bake for 10 minutes, and let cool slightly.

Prepare the Filling

  • Beat softened cream cheese in a large bowl with an electric mixer until smooth and creamy for 2-3 minutes.

Add Sugars & Flour

  • Gradually add 1 ½ cups granulated sugar and all-purpose flour, mixing until just combined and scraping down the bowl.

Infuse with Vanilla

  • Scrape vanilla bean seeds (or add paste) directly into the cream cheese mixture and mix until evenly distributed.

Incorporate Browned Butter

  • Pour the remaining ½ cup of cooled browned butter into the cream cheese mixture and mix on low until fully incorporated.

Add Eggs & Sour Cream

  • Beat in eggs one at a time on low speed until each is incorporated, then gently fold in sour cream and optional vanilla extract until smooth.

Bake the Cheesecake

  • Pour filling over the cooled crust in the springform pan, place in a roasting pan filled halfway with hot water.

Bake

  • Bake for 60-75 minutes until edges are set but the center still wobbles slightly.

Cool Gradually

  • Turn off the oven, prop the door open, and let the cheesecake cool in the water bath inside the oven for 1 hour to prevent cracks.

Chill

  • Remove from water bath and foil, cool for an hour on a wire rack, then refrigerate covered for 6-8 hours or overnight.

Make the Topping

  • Just before serving, whisk together sour cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth, then spread over the chilled cheesecake.

Serve

  • Run a thin knife around the edge before releasing the springform, then slice and enjoy.

Notes

For best results, make sure your cream cheese and eggs are at room temperature for a smooth filling. Avoid overmixing the filling once the eggs are added to prevent cracks in the cheesecake. Chilling the cheesecake overnight is crucial for proper setting and flavor development.