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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 cheesecake features a flavorful brown butter and vanilla bean filling over a simple graham cracker crust. Perfect for a special dessert, it requires some chilling time to set perfectly.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups graham cracker crumbs (about 10-12 full graham crackers)
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Brown Butter Vanilla Bean Filling:
  • 8 tablespoons unsalted butter (1 stick)
  • 2 packages full-fat cream cheese (8-ounce), softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean split and scraped
  • 0.25 cup sour cream or full-fat Greek yogurt at room temperature

Equipment

  • Oven
  • 9-inch springform pan
  • Aluminum foil
  • Medium bowl
  • Light-colored saucepan
  • Heatproof bowl
  • Large mixing bowl
  • Roasting pan
  • Wire rack
  • Sharp knife
  • Electric mixer

Method
 

Prep
  1. Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan with aluminum foil to prevent water seepage.
  2. Combine graham cracker crumbs and granulated sugar. Mix in melted butter, then press firmly into the springform pan.
  3. Bake the crust for 10 minutes, then cool slightly.
Brown Butter & Vanilla
  1. Melt unsalted butter in a saucepan over medium heat until golden brown and nutty, about 5-7 minutes.
  2. Immediately pour into a heatproof bowl and let cool for 10-15 minutes.
  3. Split vanilla bean lengthwise and scrape out the seeds.
Make Filling & Bake
  1. Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing until just combined.
  2. Stir in vanilla extract, vanilla bean seeds, and cooled brown butter. Fold in sour cream until no streaks remain.
  3. Pour filling over the pre-baked crust. Place springform pan in a roasting pan and fill with hot water halfway up the sides.
  4. Bake for 55-65 minutes until edges are set with a slight wobble in the center.
  5. Turn off oven, crack door, and let cool in water bath for 1 hour. Remove, cool completely on a wire rack, then chill for at least 6 hours or overnight.
Serve
  1. Run a thin knife around the edge before releasing the springform pan, then slice and serve.

Notes

Ensure cream cheese and sour cream are at room temperature for a smooth filling. Do not overmix the filling once eggs are added to prevent cracks in the cheesecake. Chilling the cheesecake overnight is crucial for the best texture and flavor.