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Indulging in a slice of creamy, decadent cheesecake is a treat that many of us look forward to, and when it comes to elevating this classic dessert, the Vanilla Bean Brown Butter Cheesecake stands out. This recipe combines the nutty, warm flavors of brown butter with the rich, luscious texture of cream cheese, all enhanced by the fragrant notes of vanilla bean and a hint of lemon zest. The result is a cheesecake that not only satisfies your sweet tooth but also introduces a complexity of flavors that make every bite memorable.

Vanilla Bean Brown Butter Cheesecake

Make your family gatherings sweeter with this quick brownie recipe! Perfect for any occasion, these fudgy brownies are not only easy to make but also a hit with kids and adults alike. Bake up a batch today and create delicious memories with afterka! BrownieRecipe FamilyFriendlyDessert QuickDesserts BakingFun SweetTreats DessertIdeas EasyBaking
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, browned

¼ cup granulated sugar

3 (8 oz) packages cream cheese, softened

1 ¼ cups packed brown sugar

3 large eggs

2 teaspoons pure vanilla extract

1 vanilla bean, split and seeds scraped

1 cup sour cream

½ teaspoon salt

Zest of 1 lemon

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with non-stick spray.

    Prepare the crust: In a medium bowl, mix the graham cracker crumbs, browned butter, and granulated sugar until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool.

      Brown the butter: In a small saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma. Be careful not to burn it! Let it cool slightly.

        Mix the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the brown sugar and mix until well combined.

          Add eggs and flavorings: Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, vanilla bean seeds, sour cream, lemon zest, and salt until everything is well incorporated.

            Combine butter with filling: Slowly pour the cooled brown butter into the cream cheese mixture, mixing until just combined. Scrape down the sides to ensure everything is mixed evenly.

              Bake the cheesecake: Pour the cheesecake filling into the cooled crust. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.

                Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Then remove it from the oven and let it cool at room temperature for an additional hour. Refrigerate for at least 4 hours or preferably overnight for the best texture.

                  Serve: Carefully remove the cheesecake from the springform pan. Optionally, serve with whipped cream, caramel sauce, or fresh berries. Slice and enjoy your Vanilla Bean Brown Butter Cheesecake!

                    Prep Time: 25 minutes | Total Time: 6 hours (includes chilling) | Servings: 12 slices