Butter Cheesecake Recipe

Introduction

Butter cheesecake is a rich and creamy dessert that combines the nutty flavor of brown butter with classic cheesecake smoothness. This recipe offers a buttery graham cracker crust and a luscious filling enhanced by real vanilla bean for extra depth. It’s perfect for special occasions or whenever you want to impress with a homemade treat.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 vanilla bean, split and scraped
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup brown butter

Instructions

1. Step 1: Preheat the oven to 325°F and grease a 9-inch springform pan with cooking spray.
2. Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar, mixing well until fully incorporated.
4. Step 4: Add the vanilla extract and the scraped seeds from the vanilla bean, stirring until combined.
5. Step 5: Add the eggs one at a time, mixing on low speed after each addition to keep the batter smooth.
6. Step 6: Gently fold in the sour cream and heavy cream until the mixture is smooth and creamy.
7. Step 7: In a small saucepan, melt the butter over medium heat until it turns golden brown and fragrant. Remove from heat and let cool slightly.
8. Step 8: Drizzle the brown butter into the cheesecake batter and fold gently to combine.
9. Step 9: Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes until the edges are set but the center still jiggles slightly when shaken.
10. Step 10: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
11. Step 11: Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving for the best texture and flavor.

Tips & Variations

• Use full-fat cream cheese and sour cream for a richer texture and flavor.
• Try topping the cheesecake with fresh berries or a drizzle of caramel sauce for added sweetness.
• If you don’t have a vanilla bean, increase the vanilla extract to 2 teaspoons.
• To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the lower rack while baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, thaw overnight in the fridge and serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular melted butter instead of brown butter?

Yes, but browning the butter adds a nutty, caramel-like flavor that enhances the cheesecake’s richness and complexity.

How do I know when the cheesecake is done baking?

The edges should be set and slightly puffed, while the center will still jiggle gently when you shake the pan. The cheesecake will firm up as it cools and chills.

Butter Cheesecake Recipe

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★★★★★

4.9 from 148 reviews

A rich and creamy Butter Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling infused with vanilla bean and brown butter for a deep, nutty flavor. Baked to perfection with a silky texture and a slight jiggle in the center, this cheesecake is chilled overnight for a perfectly set dessert.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

Filling

• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 vanilla bean, split and scraped
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup brown butter (unsalted butter melted and browned)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray to prevent sticking.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and salt until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to form the crust layer.
3. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth using a mixer. Gradually add 1 cup granulated sugar, mixing well to incorporate fully and create a creamy texture.
4. Add Flavorings: Stir in the vanilla extract and the scraped seeds from the vanilla bean, mixing until combined evenly throughout the batter.
5. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing and incorporate air gently.
6. Mix in Creams: Fold in the sour cream and heavy cream gently until the mixture is smooth and uniform.
7. Add Brown Butter: In a small saucepan over medium heat, melt the unsalted butter and cook it until it turns golden brown and develops a nutty aroma. Let it cool slightly, then drizzle the brown butter into the cheesecake batter, folding gently to combine.
8. Assemble and Bake: Pour the batter evenly over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
9. Cool in Oven: Turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for 1 hour, which helps prevent cracking.
10. Final Cooling and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to fully set before serving.

Notes

• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Browning the butter adds a rich, nutty flavor; be careful not to burn it.
• Do not overbake; the center should still be slightly jiggly to achieve a creamy texture.
• Slow cooling in the oven helps prevent cracks on the cheesecake surface.
• Chilling overnight enhances the flavor and texture.
• Use a water bath if desired to further reduce cracking, though it is not required.

Keywords: Butter Cheesecake, Cream Cheese Dessert, Graham Cracker Crust, Brown Butter Cheesecake, Vanilla Cheesecake