Fall Desserts: Vanilla Bean Brown Butter Cheesecake
Fall Desserts: Vanilla Bean Brown Butter Cheesecake is an indulgent autumn treat that captivates the senses with its creamy texture and rich flavors. The warm nuttiness of brown butter perfectly complements the sweet, aromatic notes of real vanilla beans, all nestled within a buttery graham cracker crust. This delightful cheesecake makes a stunning centerpiece for any gathering, evoking the cozy vibes of the season with every slice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 24 oz cream cheese, softened (3 packages)
- 3 large eggs
- ½ cup sour cream
- 2 tsp vanilla bean seeds (or 2 tsp pure vanilla extract)
- ⅓ cup brown butter (from about ½ cup unsalted butter)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a greased springform pan to form the crust.
- In a saucepan, melt unsalted butter over medium heat until golden brown and nutty. Let cool slightly.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream and cooled brown butter. Mix in vanilla bean seeds until well combined.
- Pour the filling over the crust in the springform pan. Bake for 50-60 minutes or until set but slightly jiggly in the center. Turn off the oven and let it rest inside for another hour.
- Chill in the refrigerator for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 410
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg