Vanilla Bean Brown Butter Cheesecake Recipe

Introduction

This Vanilla Bean Brown Butter Cheesecake combines rich, nutty flavors with the creamy texture of classic cheesecake. The brown butter adds a toasty depth that perfectly complements the sweet vanilla bean, creating a dessert that’s both elegant and comforting.

Ingredients

• 24 oz cream cheese, softened
• 1/2 cup brown butter (butter browned and cooled slightly)
• 1 cup sugar
• 3 large eggs
• 1 vanilla bean, split and seeds scraped

Instructions

1. Step 1: In a large bowl, beat the softened cream cheese until smooth. Add the brown butter, sugar, and vanilla bean seeds, then mix until fully combined.
2. Step 2: Add the eggs one at a time, mixing gently after each addition until the batter is smooth and creamy.
3. Step 3: Pour the filling into a prepared crust or springform pan, smoothing the top with a spatula.
4. Step 4: Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is just set with a slight jiggle.
5. Step 5: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

• For a deeper flavor, brown the butter slowly until it turns golden with a nutty aroma but avoid burning it.
• Use a water bath while baking to prevent cracking and promote even cooking.
• Try adding a graham cracker or almond crust for added texture and flavor.
• Swap the vanilla bean for 1 teaspoon of high-quality vanilla extract if unavailable.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat at room temperature for 15-20 minutes to soften slightly if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of brown butter?

Yes, you can substitute regular melted butter, but the unique nutty flavor from brown butter will be missing.

How do I know when the cheesecake is done baking?

The edges should be set and the center should have a slight jiggle when gently shaken. It will firm up as it cools.

Vanilla Bean Brown Butter Cheesecake Recipe

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★★★★★

4.9 from 99 reviews

Indulge in the rich and creamy decadence of Vanilla Bean Brown Butter Cheesecake, where the nutty depth of browned butter perfectly complements the smooth vanilla-infused cream cheese filling. This classic dessert is baked to perfection and chilled to set, creating a luscious treat ideal for any special occasion or cozy night in.

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

Ingredients

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Cheesecake Filling

• 24 ounces cream cheese, softened
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• 1 vanilla bean, split and seeds scraped

Instructions

1. Prepare Brown Butter: In a saucepan over medium heat, melt the unsalted butter and cook, stirring frequently, until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
2. Mix Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until fully incorporated. Mix in the brown butter and scrape the vanilla bean seeds into the batter. Add eggs one at a time, beating well after each addition, until the filling is smooth and homogeneous.
3. Bake Cheesecake: Preheat the oven to 325°F (163°C). Pour the filling into a prepared springform pan. Bake until the cheesecake is set but still slightly jiggly in the center, approximately 50-60 minutes. Be careful not to overbake to avoid cracks.
4. Chill Cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight to let it fully set and develop flavor.
5. Serve: Once chilled, remove from the springform pan, slice, and serve. Enjoy the rich, buttery, and vanilla-infused delight.

Notes

• You can toast the vanilla bean seeds for a deeper flavor before adding.
• Brown butter should be cooled slightly before incorporating to prevent scrambling the eggs.
• Using a water bath during baking can help prevent cracks, though it is optional.
• Allow cheesecake to chill thoroughly for best texture and flavor.
• Leftovers can be stored tightly covered in the refrigerator for up to 5 days.

Keywords: vanilla bean cheesecake, brown butter cheesecake, creamy cheesecake dessert, baked cheesecake, rich cheesecake