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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake Bliss

Discover the exquisite Vanilla Bean Brown Butter Cheesecake, a dessert that combines rich flavors and elegant presentation, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Can use digestive biscuits for a different flavor profile.
  • 6 tbsp Unsalted Butter Use cold for crust prep.
  • 1/4 cup Brown Sugar Light or dark brown sugar can vary the flavor.
Filling
  • 32 oz Cream Cheese Use block cream cheese for the best results.
  • 1 1/4 cups Granulated Sugar Cane sugar can be used as an alternative.
  • 1 tbsp Vanilla Bean Paste Can substitute with high-quality vanilla extract.
  • 4 Large Eggs Bring to room temperature for better incorporation.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 3 tbsp Unsalted Butter Ensure it’s melted for the filling.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • small saucepan
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Position your oven rack in the center for even baking.
  2. Combine graham cracker crumbs, melted butter, and brown sugar in a mixing bowl until blended. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  3. Melt 3 tablespoons of unsalted butter over medium heat in a saucepan. Stir gently until the butter is golden-brown and nutty, about 5-7 minutes. Allow to cool slightly.
  4. Beat softened cream cheese with granulated sugar using an electric mixer until smooth. Incorporate vanilla bean paste and then add eggs one at a time, mixing until combined.
  5. Fold in the sour cream and cooled brown butter gently until well blended.
  6. Pour the cheesecake filling over the cooled crust. Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
  7. Turn off the oven and leave the cheesecake inside for an hour.
  8. Cool the cheesecake to room temperature and then refrigerate for at least 4 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 30gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 300mgPotassium: 150mgSugar: 24gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

Room temperature ingredients and careful mixing are key for a smooth batter. Chill thoroughly for the best flavor and texture.

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