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Vanilla Bean Brown Butter Cheesecake Recipe
Ben Carraoli

Vanilla Bean Brown Butter Cheesecake Recipe

I have to admit, I never thought a cheesecake could taste this rich and nutty. The brown butter adds such a toasty depth, while the vanilla bean creates those beautiful specks that make every bite feel fancy.
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Total Time 1 hour 45 minutes
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 ½ cups cookie crumbs
  • ½ cup finely chopped pecans
  • 32 oz cream cheese room temperature
  • 1 cup full-fat sour cream
  • 1 cup granulated sugar
  • ½ cup light or dark brown sugar
  • 4 large eggs room temperature
  • 1 vanilla bean scraped
  • 2 tsp lemon juice

Method
 

  1. Brown the butter over medium heat until nutty and fragrant. Pour it into a bowl to cool slightly while you prepare the crust.
  2. Combine cookie crumbs, chopped pecans, brown sugar, and half the brown butter. Press evenly into a springform pan and bake for 10 minutes.
  3. Beat cream cheese until smooth, then mix in sugars, sour cream, and remaining brown butter. Add eggs one at a time, followed by vanilla bean and lemon juice.
  4. Pour filling over the crust and place the pan in a water bath. Bake at 325°F (160°C) for about 60–70 minutes until edges are set but center jiggles slightly.
  5. Remove from the oven, cool for 1 hour, then refrigerate at least 6 hours or overnight for the best texture.

Notes

  • I always use room temperature eggs and cream cheese for a lump-free filling.
  • I recommend browning butter slowly; rushing can burn it and alter flavor.
  • I gently fold in the eggs to avoid cracking or sinking in the cheesecake.
  • I never skip the water bath; it keeps the top smooth and creamy.
  • I scrape every bit of vanilla bean for both flavor and those pretty specks.