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Vanilla Bean Brown Butter Cheesecake

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This Vanilla Bean Brown Butter Cheesecake is an elegant yet comforting dessert featuring nutty brown butter, specks of real vanilla bean, and a velvety-smooth texture. Ideal for holidays, special occasions, or make-ahead entertaining, this rich and creamy cheesecake is a true indulgent showstopper.

Ingredients

  • 3/4 cup unsalted butter (for browning)
  • 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
  • 1/2 cup chopped pecans (optional)
  • 1/4 cup granulated sugar (for crust)
  • 24 oz cream cheese, room temperature
  • 3/4 cup granulated sugar (for filling)
  • 1/2 cup sour cream
  • 3 large eggs
  • Seeds from 1 vanilla bean pod (or 1 tbsp vanilla bean paste)
  • 1 cup heavy whipping cream (for topping)
  • 2 tbsp powdered sugar (for sweetening whipped cream)

Instructions

  1. Brown the butter in a saucepan over medium heat until golden with a nutty aroma. Set half aside for the crust, and the rest for the filling.
  2. Pulse graham crackers and pecans in a food processor. Mix with sugar and brown butter for the crust. Press into a springform pan and bake at 350°F for 8–10 minutes. Cool completely.
  3. Beat cream cheese until smooth. Add sugar, sour cream, vanilla bean seeds, eggs, and reserved brown butter. Mix until creamy.
  4. Pour filling over cooled crust. Bake in a water bath at 325°F for 50–60 minutes until the center is slightly jiggly.
  5. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  6. Whip heavy cream with powdered sugar and a touch of vanilla. Spread or pipe on top before serving.

Notes

  • You can skip the pecans for a nut-free crust.
  • Vanilla extract can be used if you don’t have a vanilla bean pod.
  • A water bath and gradual cooling prevent cracks.
  • Let slices sit at room temp for 15 minutes before serving for best flavor.
  • Freeze individual slices for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/vanilla-bean-brown-butter-cheesecake/