Ingredients
Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted and browned
1/4 cup granulated sugar
Cheesecake Filling
32 oz (4 packages) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla bean paste or the seeds from 2 vanilla beans
4 large eggs
Optional Topping
Fresh berries or fruit compote
Whipped cream
Instructions
Preheat Oven and Prepare Pan:
Preheat your oven to 325°F (163°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and browned butter. Mix until the crumbs are evenly moistened.
Press the mixture into the bottom and slightly up the sides of the prepared springform pan.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and mix until well combined.
Beat in the sour cream, all-purpose flour, and vanilla bean paste (or seeds).
Add the eggs, one at a time, mixing on low speed just until combined after each addition. Do not overmix.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Cool and Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
Serve:
Carefully remove the sides of the springform pan before serving.
Top with fresh berries, fruit compote, or whipped cream if desired.
Slice and enjoy!
Tips
To brown the butter, melt it in a saucepan over medium heat, swirling occasionally. Continue cooking until the butter turns a golden brown color and has a nutty aroma, then remove from heat immediately to prevent burning.
For a smooth and crack-free cheesecake, make sure all your ingredients are at room temperature before mixing.
Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks.
Enjoy your rich and flavorful Vanilla Bean Brown Butter Cheesecake!
