Ingredients
Scale
- 2 ½ cups crushed graham crackers or digestive biscuits
- ½ cup unsalted butter, melted
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 1 vanilla bean pod or 2 teaspoons pure vanilla extract
- 4 large eggs
- ½ cup sour cream
- ½ cup brown butter (see instructions below)
- Optional: fresh berries or fruit compote for topping
Instructions
- Prepare the brown butter: melt butter in a saucepan over medium heat, stirring constantly until it foams and turns golden brown with nutty aroma. Remove from heat and let cool slightly.
- Make the crust: combine crushed graham crackers and melted butter until evenly coated. Press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool completely.
- Prepare the filling: beat softened cream cheese with sugar until smooth. Scrape seeds from vanilla bean pod or add vanilla extract. Mix in brown butter and sour cream. Add eggs one at a time, mixing gently.
- Assemble and bake: pour filling over crust. Place in a water bath and bake at 325°F (160°C) for 1 hour 15 minutes or until edges are golden and center slightly jiggly. Turn off oven and leave cheesecake inside with door ajar for 1 hour.
- Cool and refrigerate: remove from oven and water bath, cool at room temperature. Chill for at least 4 hours or overnight.
Notes
- Use full-fat cream cheese for best richness.
- Chill thoroughly before slicing to get clean cuts.
- Top with fresh berries, caramel sauce, or other toppings for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cheesecake)
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg