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A delicious slice of Vanilla Bean Brown Cheesecake on a plate, topped with chocolate shavings.

Vanilla Bean Brown Cheesecake

A rich and creamy cheesecake infused with vanilla bean, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling
  • 32 ounces cream cheese softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 vanilla bean seeds scraped
  • 1 cup sour cream

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large bowl
  • Saucepan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 8-10 minutes. Remove from oven and let cool.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1.5 cups sugar and beat until well combined.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and vanilla bean seeds.
  6. Gently fold in the sour cream.
  7. Pour the filling over the cooled crust.
  8. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  9. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.
  10. Remove from oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 2 hours, or preferably overnight, before serving.

Notes

For a smoother cheesecake, ensure your cream cheese and eggs are at room temperature. You can serve this cheesecake plain or with your favorite toppings like fruit compote or chocolate sauce.

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