Decadent Vanilla Bean Brown Butter Cheesecake Delight

This Vanilla Bean Brown Butter Cheesecake combines rich flavors of browned butter and vanilla beans for an unforgettable dessert experience.

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Course: Dessert

Cuisine: American

Keyword: Brown Butter, Cheesecake, dessert, No Bake Cheesecake, vanilla, Vanilla Bean Brown Butter Cheesecake

Prep Time: 30

Cook Time: 1

Chilling Time: 4

Total Time: 5 30

Servings: slices

Calories: 450kcal

Preheat your oven to 325°F (163°C) and prepare your springform pan.
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted butter and mix thoroughly.
Press the crust mixture firmly into the bottom of the prepared springform pan. Refrigerate to chill.
In a large mixing bowl, beat softened cream cheese on medium speed until creamy.
Gradually add sugar and mix well. Sprinkle in all-purpose flour and mix until combined.
Incorporate vanilla bean paste and vanilla extract into the mixture, beating until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream and lemon juice until creamy.
Melt unsalted butter in a saucepan until browned, then cool slightly and mix into the batter.
Pour the filling into the chilled crust and spread evenly. Tap to remove air bubbles.
Bake for 55-60 minutes until edges are set, and center jiggles slightly.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Remove from the oven, cool to room temperature, and refrigerate for at least 4 hours, preferably overnight.
Carefully remove from the pan, slice, and serve chilled for a delightful experience.

For best results, refrigerate the cheesecake overnight. Serve with fresh strawberries or whipped cream for an extra touch.