Description
This is not your average cheesecake. Rich, nutty browned butter meets fragrant vanilla bean in a silky, luscious filling atop a golden graham cracker crust. Finished with a light sour cream topping, this elevated twist on a classic is indulgent yet elegant—perfect for holidays, special occasions, or a cozy weekend treat.
Ingredients
Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, browned
¼ cup granulated sugar
Filling:
2 lbs (4 blocks) cream cheese, softened
1¼ cups granulated sugar
½ cup sour cream
½ cup heavy cream
4 large eggs
2 tsp vanilla bean paste (or seeds from 1 pod)
1 tsp vanilla extract
Topping:
½ cup sour cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
Crust: Preheat oven to 325°F (163°C). Brown the butter, then combine with graham crumbs and sugar. Press into a springform pan. Bake for 10 minutes. Cool.
Filling: Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla. Mix in eggs one at a time.
Pour over crust and bake in a water bath for 60–70 minutes, until center is just set. Cool in oven with door cracked, then chill 6 hours or overnight.
Topping: Whisk sour cream, powdered sugar, and vanilla. Spread over chilled cheesecake before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hr
- Category: Dessert
Nutrition
- Calories: 450
- Sugar: 24g
- Fat: 32g
- Carbohydrates: 32g
- Protein: 6g