Description
A buttery graham crust meets a rich, velvety filling flavored with browned butter and real vanilla bean. This cheesecake is luxurious without being fussy — creamy center, caramel notes from the brown butter, and that warm sweetness from brown sugar in the crust. Let’s bake.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup packed brown sugar
Filling
- 3 tablespoons unsalted butter
- 4 (8-oz) packages cream cheese, at room temperature
- 1⅓ cups granulated sugar (1 1/4 cups in original — adjusted here to match typical ratios; use 1 1/4 if you prefer)
- 1 tablespoon vanilla bean paste or the seeds from 1 vanilla bean
- 4 large eggs
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
- Make the crust: combine the graham crumbs, melted butter and brown sugar in a bowl. Press the mixture firmly onto the bottom of the springform pan (and a little up the sides if you like). Bake the crust for about 10 minutes, then remove and let it cool while you prepare the filling.
- Brown the butter: melt the 3 tablespoons of butter in a light skillet over medium heat. Cook, stirring often, until the solids turn golden and the butter smells nutty. Immediately transfer to a small bowl and let it cool slightly so it isn’t piping hot when added to the batter. Bold tip: watch closely — browned butter can go from perfect to burnt quickly.
- Beat the cream cheese and sugar in a large bowl until perfectly smooth and lump-free. Scrape in the vanilla bean paste or seeds and mix to distribute the flecks evenly.
- Add the eggs one at a time, beating briefly after each addition — just until the yolk disappears. Overbeating traps air and can cause cracks, so keep mixing gentle.
- Fold in the sour cream, then stir in the cooled browned butter until the batter looks uniform and glossy.
- Pour the filling over your pre-baked crust and smooth the surface with a spatula.
- Bake at 325°F for 55–65 minutes. The edges should look set while the center retains a slight wobble. When done, turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour — this gradual cooldown helps prevent cracks. Bold tip: a tiny jiggle in the center is perfect; it will finish setting as it chills.
- Remove from the oven, release the springform, and allow the cake to reach room temperature. Chill in the refrigerator at least 4 hours (overnight is best) before slicing.
Nutrition
- Calories: 480 kcal
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 160 mg