Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, browned
- 3 tablespoons granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a small saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Pour it over the graham cracker crumbs in a medium bowl, add the sugar, and mix until combined. Press the mixture into the bottom of the prepared pan. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and continue to beat until well combined.
- Add the sour cream, vanilla bean paste, and flour to the cream cheese mixture and mix until smooth.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, blend in the heavy cream.
- Pour the cheesecake batter over the prepared crust. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Vanilla Bean Brown Butter Cheesecake, recipe, cooking, food
