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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake Delight

Indulge in this Vanilla Bean Brown Butter Cheesecake that elevates any occasion with its creamy texture and gourmet flavor.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Perfect for a buttery, crunchy foundation.
  • 5 tbsp Unsalted Butter Essential for binding the crust.
  • 1/4 cup Brown Sugar Adds a hint of caramel sweetness.
For the Cheesecake Filling
  • 24 oz Cream Cheese Opt for full-fat for the best texture.
  • 1 cup Granulated Sugar Sweetens the filling.
  • 2 tbsp Vanilla Bean Paste or Seeds Infuses a rich vanilla flavor.
  • 4 large Eggs Room temperature for best mixing.
  • 1 cup Sour Cream Adds creamy tang and moisture.
  • 1/2 cup Browned Butter Provides a nutty flavor.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather your ingredients and equipment, including a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar until blended. Press into the bottom of the springform pan and bake for 10 minutes.
  3. Melt the unsalted butter in a medium saucepan over medium heat until golden brown and nutty (5-7 minutes). Transfer to a bowl and let it cool slightly.
  4. Beat cream cheese and granulated sugar together until smooth. Add vanilla bean paste and mix well.
  5. Add the eggs one at a time, mixing on low speed until just combined.
  6. Gently stir in sour cream and cooled browned butter until fully combined.
  7. Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
  8. Bake in the preheated oven for 55-65 minutes until the edges are set and the center still jiggles slightly.
  9. Turn off the oven and crack the door, allowing the cheesecake to rest inside for 1 hour.
  10. Remove from the oven and cool completely at room temperature. Cover and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 40gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 89mgSodium: 250mgPotassium: 125mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

Room temperature ingredients ensure a smooth batter. Watch the butter closely while browning to avoid burning. Chill for at least 4 hours before serving.

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