Can I use a different crust for this cheesecake?

Absolutely! While graham cracker crust is traditional, feel free to get creative and use crushed cookies or nuts to form your crust. Options such as Oreo cookies or almond cookies can provide a unique flavor to your cheesecake.

How long do I need to chill the cheesecake?

For the best results, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. This will ensure it sets firmly and allows the flavors to meld beautifully.

What should I serve with vanilla bean brown butter cheesecake?

Consider pairing your cheesecake with whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce. You could also serve it alongside a scoop of vanilla ice cream for an extra special treat.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead of time. You can bake it a day or two in advance, and it will still taste fantastic. Just remember to keep it covered in the fridge.

What is the best way to store leftovers?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you'd like to keep it longer, you can also freeze slices, which can last up to 3 months. Just make sure to wrap it well!

Vanilla Bean Brown Butter Cheesecake

Ingredients

Units Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened (3 packages of 8 oz)
1 cup brown sugar
1 teaspoon vanilla bean paste
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1/2 teaspoon salt

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Instructions

Preheat oven to 325°F (160°C).
Combine graham cracker crumbs and melted butter.
Press mixture into the bottom of a springform pan.
In a mixing bowl, beat cream cheese and brown sugar until silky smooth.
Add vanilla bean paste and granulated sugar, mixing until combined.
Incorporate eggs one at a time, mixing on low speed.
Add sour cream, flour, and salt, stirring until smooth.
Pour batter over crust and smooth the top.
Bake for approximately 50-60 minutes, until the center is set but jiggly.
Cool for 1 hour before refrigerating for at least 4 hours or overnight.

Notes

Serve with a drizzle of caramel or chocolate ganache and whipped cream for added indulgence.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 30g
Sodium: 350mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg