Description
This silky homemade cheesecake features golden brown butter swirled into creamy filling, flecks of real vanilla bean, and a classic graham cracker crust. It’s a crowd-pleasing, elegant dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or digestive biscuits or gluten-free cookies)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 24 ounces cream cheese, softened
- 1/2 cup unsalted butter (for browning), cooled
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream (or Greek yogurt)
- 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla bean paste or extract)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- Pinch of salt
- Fresh berries (optional, for topping)
- Whipped cream (optional, for topping)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment.
- Mix graham cracker crumbs, sugar, pinch of salt, and melted butter in a bowl until evenly moist.
- Press mixture firmly into the pan base. Bake for 10 minutes, then let cool.
- Add 1/2 cup unsalted butter to a medium saucepan over medium heat. Stir occasionally as it melts and foams. Watch for golden-brown bits and a nutty aroma (5-7 minutes). Remove from heat immediately and let cool to room temperature.
- Beat softened cream cheese until smooth (1-2 minutes). Add sugar and continue beating until fluffy.
- Add sour cream, cooled brown butter, and vanilla bean seeds (or paste/extract). Mix on low until just combined.
- Add eggs one at a time, mixing gently after each. Do not overmix.
- Fold in flour and a pinch of salt. Scrape bowl to combine.
- Pour filling over cooled crust. Smooth top with spatula.
- Wrap pan base in foil (optional, for water bath). Bake at 325°F for 55-65 minutes, until edges are set and center is slightly wobbly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Cool to room temperature, then refrigerate at least 4 hours (overnight is best).
- Run a knife around the edge before releasing the springform.
- Top with berries, whipped cream, or powdered sugar before serving.
Notes
For best results, use room temperature ingredients and mix gently to avoid cracks. Browning butter adds depth—watch closely to avoid burning. A water bath helps prevent cracks but is optional. For gluten-free, use almond flour or gluten-free cookies for the crust and cornstarch in the filling. Cheesecake is best chilled overnight and can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 410
- Sugar: 24
- Sodium: 260
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: cheesecake, vanilla bean, brown butter, dessert, homemade, easy, crowd-pleaser, holiday, birthday, creamy, classic