Description
A delightful cheesecake combining rich brown butter and vanilla for an exquisite creamy dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, browned
- 1/4 cup granulated sugar
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 large eggs
- 2 teaspoons vanilla bean paste (or the seeds of 1 vanilla bean)
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, browned butter, and sugar in a mixing bowl, then press into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In a large bowl, beat softened cream cheese until smooth, then add granulated sugar, sour cream, heavy cream, eggs, vanilla bean paste, and vanilla extract. Mix until smooth.
- Pour the filling over the cooled crust and bake for 60-70 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door open for about an hour to cool.
- Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or preferably overnight. Mix remaining sour cream, powdered sugar, and vanilla extract for the topping and spread it over the chilled cheesecake before serving.
Notes
Ensure cream cheese is at room temperature for easier mixing. Chilling the cake allows flavors to meld beautifully. For best texture, let cheesecake rest overnight in fridge.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American