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Vanilla Bean Brown Butter Cheesecake

Indulge in Creamy Vanilla Bean Brown Butter Cheesecake

Delightful Vanilla Bean Brown Butter Cheesecake with a rich flavor and creamy texture, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.75 cups Graham Cracker Crumbs Provides a sweet and crumbly base for the crust.
  • 0.5 cups Unsalted Butter Adds richness and moisture; can substitute with coconut oil.
  • 0.25 cups Brown Sugar Sweetens the crust with a warm essence.
For the Filling
  • 24 ounces Cream Cheese Forms the base ensuring a rich, creamy texture.
  • 1 cups Granulated Sugar Balances flavors and sweetens the filling.
  • 2 tablespoons Vanilla Bean Paste Offers complex vanilla flavor and visual appeal.
  • 3 large Eggs Essential for structure and stability.
  • 1 cups Sour Cream Adds tanginess and moisture.
Optional Toppings
  • Fresh Berries Pairs wonderfully for acidity and color.
  • Toasted Nuts Adds crunch and flavor depth.
  • Citrus Zest Adds a refreshing twist to the topping.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Saucepan
  • Spatula

Method
 

Cheesecake Instructions
  1. Preheat the oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool.
  3. Brown the butter in a saucepan over medium heat, stirring until golden brown and nutty. Let it cool slightly.
  4. Beat the cream cheese and sugar until smooth. Add vanilla bean paste and mix until combined.
  5. Incorporate the eggs one at a time, mixing gently until just combined.
  6. Fold in sour cream and cooled browned butter until fully mixed.
  7. Pour the filling over the cooled crust and smooth the top.
  8. Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
  9. Turn off the oven and let cheesecake sit inside for 1 hour. Cool at room temperature for another hour.
  10. Cover and refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 300mgPotassium: 150mgSugar: 28gVitamin A: 900IUCalcium: 120mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Serve chilled for optimal flavor.

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