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Vanilla Bean Brown Butter Cheesecake

Heavenly Vanilla Bean Brown Butter Cheesecake Bliss

This Vanilla Bean Brown Butter Cheesecake combines rich flavors of brown butter and real vanilla bean for a show-stopping dessert.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with crushed chocolate cookies for a richer flavor.
  • 6 tbsp Unsalted Butter Use salted butter if unsalted is unavailable, adjust salt accordingly.
  • ¼ cup Brown Sugar Substitute with white sugar if needed.
For the Filling
  • 4 packages (8 oz) Cream Cheese Ensure it's softened for easy mixing.
  • 1 ¼ cups Granulated Sugar Coconut sugar can be substituted.
  • 1 tbsp Vanilla Bean Paste or Vanilla Bean Seeds Pure vanilla extract can be used.
  • 4 Large Eggs Bring to room temperature for best results.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 3 tbsp Brown Butter Ensure it's cooled slightly before use.

Equipment

  • 9-inch springform pan
  • medium mixing bowl
  • large mixing bowl
  • electric mixer
  • small saucepan

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C).
  2. In a medium mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar until fully mixed. Press evenly into a 9-inch springform pan and bake for 10 minutes, then let it cool.
  3. In a small saucepan, melt the unsalted butter over medium heat, stirring until golden brown and nutty, about 5-7 minutes. Let it cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth, about 2-3 minutes. Slowly blend in the vanilla bean paste and add eggs one at a time.
  5. Add sour cream and cooled brown butter to the mixture, mixing gently until combined. Ensure there are no lumps.
  6. Pour the filling over the cooled crust, smoothing the top with a spatula.
  7. Bake for 55-65 minutes until edges are set, but the center jiggles slightly.
  8. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
  9. Remove the cheesecake and let it cool completely at room temperature, then transfer to the refrigerator and chill for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 37gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Allow the cheesecake to cool gradually to avoid cracks.

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