Vanilla Bean Brown Butter Cheesecake

Ingredients

• Crust
• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• Cheesecake Filling
• ½ cup unsalted butter
• 4 (8-ounce) packages block-style cream cheese, softened
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 2 vanilla beans, seeds scraped
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour
• ¼ teaspoon fine sea salt
• Vanilla Bean Whipped Topping
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 vanilla bean, seeds scraped
• Optional Garnish
• White chocolate curls
• Caramel sauce, for drizzling

Instructions

1. 

   1

   Prepare the pan and crust – Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.

2. 

   2

   Brown the butter – In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from the heat and let it cool completely before adding it to the filling.

3. 

   3

   Prepare the filling – In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla bean seeds, vanilla extract, flour, and salt until just combined.

4. 

   4

   Finish the batter – Slowly drizzle the cooled browned butter into the filling while mixing on low speed until fully incorporated. Pour the filling over the cooled crust and smooth the top.

5. 

   5

   Bake the cheesecake – Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 70–80 minutes, or until the edges are set and the center still has a slight jiggle.

6. 

   6

   Cool and chill – Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight.

7. 

   7

   Prepare the topping and serve – Beat the heavy whipping cream, powdered sugar, and vanilla bean seeds until stiff peaks form. Spread or pipe the whipped topping over the chilled cheesecake. Garnish with white chocolate curls and a drizzle of caramel sauce, if desired, before slicing and serving.