Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- 150g vanilla beans, split and scraped
- 1/2 cup sour cream
- 1/4 cup brown butter
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan. Bake for 10 minutes.
- Cream together cream cheese and sugar until smooth. Add eggs one at a time, then vanilla bean paste and vanilla bean seeds. Mix until combined.
- Pour filling into crust and smooth the top. Bake for 50-55 minutes until set but slightly jiggly in the center.
- Allow to cool in the pan, then refrigerate for at least 4 hours or overnight.
- For the topping, heat brown butter until golden brown, then pour over the chilled cheesecake. Garnish with vanilla beans and serve.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Chill for at least 4 hours for best melting and flavor integration.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 25 g
- Sodium: 270 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
