Description
A rich, creamy cheesecake featuring the nutty flavor of browned butter and the elegance of real vanilla beans, perfect for holiday gatherings.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter
- 2 cups (200g) crushed graham crackers
- 1/4 cup (50g) brown sugar
- 24 ounces (680g) cream cheese
- 1 cup (200g) granulated sugar
- 2 vanilla beans or 2 teaspoons vanilla paste
- 3 large eggs
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) sour cream
Instructions
- Preheat your oven to 350°F (175°C). Melt 1/2 cup unsalted butter over medium heat until browned and fragrant. Combine with crushed graham crackers and brown sugar. Press the mixture into the base of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and mix until combined. Scrape the seeds from vanilla beans and add them to the mixture. Mix in eggs, one at a time, followed by heavy cream and sour cream.
- Pour the filling over the cooled crust. Place the springform pan in a roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked open for one hour. Remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Run a knife around the edges of the pan before releasing the springform. Slice and serve with whipped cream, berries, or a drizzle of caramel sauce.
Notes
Ensure all ingredients are at room temperature for a smooth filling. Use a water bath to prevent cracks and monitor the browning of butter closely to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Fat: 30
- Carbohydrates: 35
- Protein: 6
Keywords: cheesecake, vanilla bean, brown butter, holiday dessert, baking