WW Vanilla Bean Brown Butter Cheesecake

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The WW Vanilla Bean Brown Butter Cheesecake is a yummy dessert and has 210 kcal per serving. This cake takes 5 hours and five minutes to prepare. Serve this cake at holidays, events, feasts, functions, get-togethers, lunches, breakfasts, or festivals. It contains graham cracker crumbs, browned unsalted butter, maple syrup, reduced-fat cream cheese, non-fat Greek yogurt, granulated sugar, eggs, vanilla beans, pure vanilla extract, salt, and cornstarch. We may pair this cake with strawberry sauce, coffee, raspberries, espresso, fruit salad, baked oatmeal, apple crisp, pear tart, or whole grain muffins. Keep this WW Vanilla Bean Brown Butter Cheesecake in the refrigerator for 5 day.

STATS:

  • Total Time: 5 hours 5 minutes
  • Cuisine: American
  • Diet: Weight Watchers
  • Chilling Time: 4 hours
  • Serving Size: 1 slice
  • Course: Dessert
  • Cooking Time: 45 minutes
  • Servings: 12 slices
  • Calories: 210 kcal
  • Preparation Time: 20 minutes

EQUIPMENT:

  • Small saucepan
  • Rubber spatula
  • Measuring cups
  • Large mixing bowl
  • Measuring spoons
  • Knife
  • Springform pan
  • Electric mixer
  • Cooling rack
  • Medium mixing bowl

INGREDIENTS:

CRUST:

  • One cup graham cracker crumbs
  • 2 tbsp browned unsalted butter
  • One tbsp maple syrup

CHEESECAKE FILLING:

  • One tsp pure vanilla extract
  • 2 large eggs
  • One cup non-fat Greek yogurt
  • ⅓ cup granulated sugar
  • One whole vanilla bean
  • 16 ounces softened reduced-fat cream cheese
  • 1 tbsp cornstarch
  • Quarter tsp salt
  • One tbsp browned unsalted butter

INGREDIENT NOTES:

GRAHAM CRACKER CRUMBS:

  • We use them to make the base of the cake. They include a sweet and crunchy texture to the recipe. Graham cracker crumbs make a classic cheesecake crust. You may use digestive biscuits, vanilla wafer cookies, or oat biscuits as per your preference.

BROWNED UNSALTED BUTTER:

  • It is the main taste in the cake that gives richness as well. Butter improves its taste after browning and makes the recipe more special. You may use light butter as an alternative.

REDUCED-FAT CREAM CHEESE:

  • Cream cheese gives a smooth texture to the filling. It provides low-fat and rich filling. Use light cream cheese, if not including reduced-fat cream cheese.

NON-FAT GREEK YOGURT:

  • It includes creaminess and a tangy taste in the cake. Greek yogurt makes the filling light and keeps the luxurious texture. Low-fat Greek yogurt is a good alternative as well.

CORNSTARCH:

  • Cornstarch stabilizes the cake and makes a silky texture. It also reduces cracks during baking. Potato starch is a good substitute as well.

INSTRUCTIONS:

  1. First, warm the oven to 325°F and grease the pan properly.
  2. Cook the butter on a moderate setting to make it golden brown.
  3. Remove the flame & cool the butter.
  4. Mix 2 tbsp browned butter, maple syrup, and graham cracker crumbs in a bowl.
  5. Coat all the crumbs, then include them in the pan and press firmly on the bottom.
  6. Beat cream cheese in a large bowl to make a smooth mixture.
  7. Then mix Greek yogurt, granulated sugar, vanilla bean seeds, vanilla extract, cornstarch, salt, & remaining browned butter to make a creamy mixture.
  8. Include eggs one by one and mix on low speed.
  9. Now pour the cheesecake filling on the crust and smooth the top.
  10. Bake the cake for 45 minutes and turn off the oven.
  11. Open the oven door and cool the cake inside for 30 minutes.
  12. Then take it out of the oven and cool at room temperature.
  13. Lastly, cover the cake and chill for four hours.

SERVING SUGGESTIONS:

SAUCES:

  • Strawberry Sauce
  • Blueberry Compote
  • Raspberry Coulis
  • Cherry Sauce

HOT DRINKS:

  • Coffee
  • Espresso
  • Cappuccino
  • Chai Tea
  • Earl Grey Tea

BRUNCH:

  • Fruit Salad
  • Yogurt Parfait
  • Whole Grain Muffins
  • Baked Oatmeal

DESSERT:

  • Apple Crisp
  • Pumpkin Bars
  • Cranberry Cookies
  • Pear Tart

TIPS:

  • Use components at room temperature for better results.
  • Do not overmix the batter after including eggs.
  • Cool the cake slowly to avoid cracks.
  • To get a smooth filling, beat the cream cheese properly.
  • Chill the dessert overnight for best taste and texture.

STORAGE INFORMATION:

FRIDGE:

  • Include the cake in the box and store for 5 days.

FREEZER:

  • Wrap the slices separately and freeze for 90 days.

FAQs:

Can I make this cake early?

  • Yes, you will get a better flavor after chilling.

Is vanilla extract good to use instead of a vanilla bean?

  • Yes, you may use two tbsp of vanilla extract as another choice.

Why is the cake cracking?

  • Avoid overbaking so the dessert does not crack.

Can I freeze the cake slices separately?

  • Yes, it is good to freeze individually.

Is full-fat cream cheese good for this cake?

  • Yes, it is richer but increases values.

NUTRITIONAL INFORMATION:

Calories: 210 kcal

Net Carbs: 13 g

Total Carbs: 15 grams

Fiber: 2 g

Protein: 11 grams

Sodium: 220 mg

Potassium: 165 milligrams

Calcium: 135 mg

Iron: 0.8 milligrams

Vitamin A: 450 IU

Weight Watcher Points: 6 Points